Jalapeno Popper Boats

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

Preheat oven to 400°. Spread olive oil evenly over a cookie sheet. Sprinkle cornmeal evenly over cookie sheet. Cut jalapeño peppers in half lengthwise; remove all seeds and membranes. In a small bowl, beat cream cheese, bacon, Worcestershire sauce, and 2 cups cheddar cheese until smooth. Spoon 2 teaspoons of mixture into each jalapeño half, and place on the oiled cookie sheet, then roll each jalapeño lightly in cornmeal. Top with remaining cheese. Bake for 5–10 minutes or until cheese is melted. Serve warm. Optional: For milder peppers, after cutting, boil peppers in water for 2–5 minutes. Drain, rinse and allow to cool.

*Wear plastic gloves while working with jalapeño peppers; DO NOT touch face, especially eyes.

Ted Herrst, Mancelona