In a hot pan, cook the Butterball Turkey bacon over medium high heat until crispy and golden - about 5-6 minutes.  Set aside and allow to cool.

In a large mixing bowl, combine the cream cheese, cheddar, parmesan, provolone, and crispy turkey bacon.  Mix well to combine and set aside.

In a mixing bowl, combine the panko breadcrumbs and cracker crumbs.  In a separate bowl, add the AP flour.  In another bowl, whisk the eggs with a splash of water.

Dip each jalapeno half in the flour, followed by the egg, followed by the breadcrumb mixture.  Transfer to a lined baking sheet.  Repeat until each half is coated in the breadcrumbs.  Fill each jalapeno half with about a tablespoon of the cream cheese filling, and repeat until all of the mixture has been stuffed into the jalapenos.

Bake at 425 for 15 minutes.

Remove and serve with a side of ranch for dipping.  Enjoy!