Armadillo Eggs

Beverley Williams


These are a popular appetizer in San Antonio.

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45 Min
25 Min


16 medium
jalapeno peppers
1/2 lb
shredded monterrey jack cheese
1/2 lb
shredded cheddar cheese
1/2 lb
spicy breakfast sausage
1 1/2 c
biscuit mix
1 box
shake 'n bake (pork)
eggs, beaten


1Mix Monterrey Jack cheese and sausage. Add biscuit mix a little at a time until thoroughly mixed. It should become a thick dough.

2Knead for several minutes then set aside.

3Cut a lengthwise slit on one side of each jalapeno leaving the other side intact. Remove the seeds.

4Stuff each with cheddar cheese. Pinch edges together to close. Set aside.

5Take a small piece of the dough mixture (2 rounded Tbsp.)and flatten it to 1/4 in thick. Wrap it around the stuffed pepper to make an egg shape. Be sure the pepper is sealed completely.

6Dip the "egg" into the beaten egg then roll in the Shake 'n Bake to coat. Repeat with all the peppers.

7Bake at 350 degrees for 20 to 25 minutes or until golden brown.

8If you want to make these ahead of time: Unbaked Armadillo Eggs may be refrigerated up to 2 hours before baking or frozen up to 1 month. If frozen, add about 5 minutes to the baking time.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Southwestern