1: Preheat oven to 375ºF (190ºC).
2: Cut pickles in half lengthwise, scooping out centres with a sharp knife or grapefruit spoon. Discard.
3: In small bowl, combine cream cheese, salsa, ½ cup (125mL) Monterey Jack cheese, ¼ cup (50mL) breadcrumbs, cilantro and Bick’s Hot Pepper Relish. Spoon filling into each pickle half.
4: Combine remaining cheese, breadcrumbs and melted butter in small bowl and top each pickle with breadcrumb mixture
5: Bake in preheated oven 15-20 minutes, until cheese is melted and golden. Serve immediately.