Easy Armadillo Eggs
Posted by Ben | Under Lick The Plate Clean Recipes, Party Foods / Football - Tailgaiting Tuesday Sep 16, 2008
Armadillo Eggs
- 24 fresh, medium jalapeño peppers
- 1 pound mild pork sausage
- 2 cups Bisquick
- 1 16-ounce package shredded cheddar cheese
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon garlic salt
- 1 16-ounce package Monterey Jack cheese, cubed
Preheat oven to 325°F.Cut a slit down the side of each jalapeño. Remove and discard the seeds and as much of the pulp as possible. Trim off the stems. Set aside.
Combine the sausage, Bisquick, cheddar cheese, red pepper flakes and garlic salt in a large bowl. Mix well.
Insert one or two cubes of the Monterey Jack cheese into each jalapeño. Pinch off a portion of the sausage mixture and shape it around each jalapeño, covering it completely. Arrange the eggs evenly on a greased baking sheet, and bake for 25 minutes until lightly browned.
Note: You may want to wear plastic gloves while working with all these jalapeños, and don’t put your hands anywhere near your eyes.
This recipe courtesy of Texas Cooking, for more information click here.
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OH MY GOSH, THIS SOUNDS DELICIOUS !!!!!!!!!!!!!!!!!!
Although I am not a spicy food person, these ‘eggs’ do sound fantastic. I am thinking some cream cheese added into this recipe would be wonderful.