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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mexican Appetizers, Mexican 6 Servings

INGREDIENTS

11 To 14 oz can pickled jalapeno peppers, whole and
Drained
1 8 oz pkg cream cheese, softened
2 Eggs, boiled
1/4 ts Garlic salt
1 tb Finely chopped onion
4 tb Mayonnaise

INSTRUCTIONS

Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In
a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the
onion and garlic salt to taste. Stuff pepper halves with cheese mixture.
Chill before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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