Armadillo Eggs Recipe - Cooking Index
Armadillo Eggs Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Monterey jack cheese, shredded |
| 1/2 lb | 227g / 8oz | Shredded sharp cheddar cheese |
| 1/2 lb | 227g / 8oz | Hot pork sausage* |
| 1 1/2 cups | 165g / 5.8oz | Bisquick - baking mix |
| 1 | Egg | |
| 1 | Pork flavor shake-n-bake | |
| 20 | Jalapeno peppers** |
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later.
Mix Bisquick, raw sausage and cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of Bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350F for 25 minutes or until crisp.
Jimmy Dean Sausage brand is best.
Use 20-30 peppers-may use fresh, but success reported when using bottled or canned.
Source:
Capper's -- September 9, 1997
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