Armadillo eggs

Cathy Smith

By
@GrannyGrumpsTable

We love hot spicy things and love these on a Saturday night.


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Comments:

Serves:

makes 24

Cook:

25 Min

Method:

Bake

Ingredients

4 oz
cream cheese, room temperature
1/4 c
cheddar cheese, shredded
1
clove garlic, minced
1 tsp
chopped cilantro
1/4 tsp
ground cumin
salt to taste
6
medium-sized jalapeños
2 lb
breakfast sausage or uncooked sausage, removed from its casing
2
beaten eggs
1 c
flour
1 1/2 c
seasoned bread crumbs

Directions Step-By-Step

1
Preheat the oven to 375 and lightly grease a baking sheet.
2
Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.
3
Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally. Place about a teaspoon of the cream cheese filling in each jalapeño quarter.
4
Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.
5
Once you have wrapped the jalapenos with the sausage, dust each one with flour. Then dip each in beaten egg then in the bread crumbs.
6
Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.
7
Serve with buttermilk dressing, queso or salsa.

About this Recipe

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