Armadillo eggs

Cathy Smith


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

★★★★★ 1 vote
makes 24
25 Min


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


1Preheat the oven to 375 and lightly grease a baking sheet.
2Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.
3Remove 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.
4Take 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.
5Once you have wrapped the jalapenos with the sausage, dust each one with flour. Then dip each in beaten egg then in the bread crumbs.
6Place 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.
7Serve with buttermilk dressing, queso or salsa.

About this Recipe

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