Percentages for Jalapeno-cheddar sourdough

Hello,

I am wondering if anyone has a tried and true answer for what percentages one should use in a jalapeno cheddar sourdough?  I have my own basic formula that I follow, but I'm looking for advice on specifically what percentage each of jalapeno and cheddar.  I feel that there should be a greater percentage of cheese than peppers... Anyone have suggestions?

Thanks