Jalapeno Popper Boats - Michigan Country Lines Magazine
25 medium, fresh jalapeño peppers* 8 oz. cream cheese, softened 1 pkg. bacon bits 3 c. finely shredded cheddar cheese 2 t. Worcestershire sauce 2 T. olive oil ¼
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Ingredients
- 25 medium, fresh jalapeño peppers*
- 8 oz. cream cheese, softened
- 1 pkg. bacon bits
- 3 c. finely shredded cheddar cheese
- 2 t. Worcestershire sauce
- 2 T. olive oil
- ¼ c. cornmeal
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