Aunt Lu's & Luggage's Armidillo Eggs

Bruce Hoffman

By
@hoffmanbf

been a favorite - just gotta watch Steve doesn't get meat poisioning from eatting too much of these - good...............


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Rating:
☆☆☆☆☆ 0 votes
Serves:
10-12
Prep:
1 Hr 30 Min
Cook:
30 Min
Method:
Bake

Ingredients

18 medium
fresh jalapano peppers
1 lb
shredded sharp cheedar cheese
4 lb
bulk italian mild sausage - or breakfast sausage
2 box
crunchy shake & bake
2 medium
eggs = beaten

Step-By-Step

1wash, slice and remove seeds from jalapano peppers - wear gloves or don't go to the bathroom for a while - and don't scratch your eyes -------
2Depending on size of peppers, you may want to cut the halves in half - makes for a smaller nibble
3Lay out peppers and stuff with cheese.
4Spread sausage and lay a portion on top of cheese - work saugage all around the pepper forming a ball of sausage.
5I ran out of sausage so I used bacon - we will see how this come out.
6I made mine ahead of time - and put them in a shallow roasting pan and covered with saran wrap.
7When ready - beat egg in medium bowl - open bags of shake and bake and put in a pan to roll the balls in the shake and bake after dipping in egg batter.
8Bake at 350 until crispy - these puppies are really good protien snacks!!!

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtag: #Appetizer