Texas Armadillo Eggs

Jeanne Benavidez

By
@jeanneben

This is a great recipe to make for a gathering of any kind. I usually end up making several batches because they don't last long with a group of hungry snackers. These photos are from the internet so you can see the end product.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6 - 8

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

24
fresh, medium jalapeno peppers
1 1/2 lb
hot pork sausage
2 c
bisquick
1 Tbsp
garlic salt
2 lb
monterey jack or cheddar cheese, cubed
bread crumbs for coating

Directions Step-By-Step

1
Preheat oven to 325°F.
2
Trim off the stems of each pepper. Cut a slit down one side of each pepper. Remove the seeds and as much of the white membrane as possible. Set aside.
3
In a medium bowl, combine the sausage, Bisquick and garlic salt. Mix well (by hand is easiest).
4
Gently insert one or two cubes of the cheese into each jalapeno.
5
Pinch off a portion of the sausage mixture and shape it around each jalapeno, covering it completely but don't make too thick. Make into egg shape.
6
Roll each "egg" in bread crumbs to coat.
7
Arrange the "eggs" evenly on a prepared (sprayed with cookng spray)cookie sheet. Spray "eggs" lightly with cooking spray and bake for 25 minutes until lightly browned.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern