Preheat oven to 350°F
Lightly grease a baking sheet and set aside
In a bowl, cream together the cream cheese, cheddar cheese, crumbled bacon, cumin and cayenne pepper
In a small bowl, beat together the egg, milk and 2 teaspoons Essence
In a shallow dish, combine the crumbs and 4 teaspoons Essence
In a third dish, combine the flour and remaining teaspoon of Essence.
Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half
One at a time, dredge in flour, dip in egg mixture, and then dredge in the crumbs, pressing to coat
If necessary, repeat the process
Place the coated peppers, cut side up, on the baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes