Jalapeño Popper Dip

6 jalapeño peppers, halved, seeded
1 - 8oz package cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 cup finely diced onion, or 1/2 teaspoon onion powder
1/2 cup Monterey cheese, shredded
1/2 cup Cheddar cheese, shredded
1/2 cup crushed corn flake or chips

Preheat broiler and place jalapeños cut side down on foil lined baking sheet, roast for 3 - 5 minutes or until skins are blistered.  Place peppers in sealed plastic bag or bowl for 4 or 5 minutes to steam.  Peel skins off and dice.

Turn oven to 350.

Mix cheeses, mayo, sour cream, onion, and diced chilies.  Spread in pie plate, or as I did 10 inch cast iron skillet.  Top with crushed chips or corn flakes, to help topping to stay crisp, lightly spray with cooking oil.  Bake for 20 - 25 minutes or until bubbly.