Armadillo Eggs
- 1/2 lb Monterey Jack Cheese
- 1/2 lb Hot pork sausage*
- 1 Egg
- 20 Whole jalapeno peppers**
- 1/2 lb Sharp cheddar cheese
- 1 1/2 c Bisquick mix
- 1 pk Pork flavor Shake 'n Bake
*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but
success reported when using bottled or canned. Slice peppers in half
lengthwise & 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 & cheddar cheese. Stuff each pepper with Monterey
Jack cheese & put the halves back together. Grab a handful of bisquick
mixture & mold around pepper in shape of elongated egg. Use enough to cover
pepper wiell. Dip armadillo egg in beaten egg & roll in Shake 'n Bake. Bake
on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or
until crisp. ]]]]]
Posted to FOODWINE Digest by Gail Beynon on Aug 30, 1997
success reported when using bottled or canned. Slice peppers in half
lengthwise & 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 & cheddar cheese. Stuff each pepper with Monterey
Jack cheese & put the halves back together. Grab a handful of bisquick
mixture & mold around pepper in shape of elongated egg. Use enough to cover
pepper wiell. Dip armadillo egg in beaten egg & roll in Shake 'n Bake. Bake
on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or
until crisp. ]]]]]
Posted to FOODWINE Digest by Gail Beynon
