Peppers: Armadillo Eggs

posted by Angel 03-27-99 3:39 PM

Armadillo Eggs

1/2 lb. Monterey Jack cheese - grated
1/2 lb. bulk hot Texas sausage (Owens or Jimmy Dean)
1 1/2 cups buttermilk biscuit mix
16 medium to small canned jalapeno peppers
3 eggs - beaten
1 pkt. pork Shake 'n Bake

Preheat oven to 325.

Mix thoroughly grated Monterey Jack cheese with hot Texas sausage.

Divide buttermilk biscuit mix into thirds.

Add 1/3 at a time to cheese-sausage mixture, mixing and kneeding well each time.

Seed about 16 jalapino peppers. Stuff each pepper with cheese mixture and pinch closed.

Pinch off a piece of the mix and pat out about 1/4" thick and wrap around the pepper, making sure pepper is covered.

Roll the mix-covered pepper in the hands until it is 'egg shaped'.

Roll each 'egg' in Shake 'n Bake until they are covered. Dip in beaten egg, then back into Shake 'n Bake.

Bake for about 20 - 25 minutes.

Cheese may bubble out of 'eggs'. If so, remove from oven for a few minutes. When 'eggs' cool, they will be crusted. Serve warm.

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