Armadillo Eggs

Beverley Williams

By
@Beverley1991

These are a popular appetizer in San Antonio.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

45 Min

Cook:

25 Min

Method:

Bake

Ingredients

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)
2``
eggs, beaten

Directions Step-By-Step

1
Mix Monterrey Jack cheese and sausage. Add biscuit mix a little at a time until thoroughly mixed. It should become a thick dough.
2
Knead for several minutes then set aside.
3
Cut a lengthwise slit on one side of each jalapeno leaving the other side intact. Remove the seeds.
4
Stuff each with cheddar cheese. Pinch edges together to close. Set aside.
5
Take 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.
6
Dip the "egg" into the beaten egg then roll in the Shake 'n Bake to coat. Repeat with all the peppers.
7
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
8
If 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