Armadillo Eggs
Provided by Robert Boot for the April 2016 issue of BurlesonNOW Magazine. 20 large jalapeños 2 8-oz. pkgs. Philadelphia cream cheese 2 16-oz. pkgs. extra-thick bacon Cut off the heads and gut the jalapeños. Soak jalapeños in water for a couple of hours before stuffing. Stuff jalapeños with Philadelphia cream cheese. Wrap each jalapeño with bacon. (It usually takes me two toothpicks per jalapeño to get the […]
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