Ingredients:
2 pound bacon, cooked and crumbled
16 ounces rotini pasta
2 – 8 oz packages of cream cheese, softened at room temperature.
1 cup sour cream
1 cup Cheddar Jack Shredded Cheese
1 cup Pepper jack shredded cheese
6 Jalapeno Peppers, deseeded and diced
1/2 yellow onions, diced
2 Tablespoon minced garlic (measure with your heart)
1/2 bread crumbs.
Directions:
Grease a 12 x 9 casserole dish.
Cook pasta according to the package directions.
While the pasta is cooking, cut the bacon into pieces . Then cook the bacon in a large skillet. Cook until the bacon is crispy. Remove to a plate and blot the excess grease away. Or I put the grease in a mason jar and save it for future recipes. Make sure you jar is warm before putting hot grease in. (Microwave for 1 minute)
Leave some grease in your skillet. Add your onions and garlic. Cook until onions are clear.
In a medium bowl, combine the cream cheese, sour cream, 1½ cups of cheddar and pepper jack cheese mix, diced Jalapeno peppers, (save a few for the top). Stir to thoroughly combine ingredients.
Once the pasta has been drained, place it in the casserole dish. Add the cooked bacon (save a little of the bacon for the topping if you wish)
Spoon the jalapeno mixture over the top of the pasta. Gently stir to coat the pasta.
Top with remaining ½ cup of cheese. Sprinkle the extra bacon piece, onion, garlic mix , and jalapeno slices, breadcrumbs over the top.
Bake at 350 degrees for 20 minutes.
Serve warm
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