Armadillo Eggs
The name may sound deceiving, but you will simply enjoy this scrumptious dish that will have you licking your lips in satisfaction.
Yield
15 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
monterey jack cheese
|
|
| 2 | pounds |
cheddar cheese, very old, sharp
|
|
| 2 | pounds |
hot italian sausages
|
*
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 1 | each |
eggs
|
|
| 1 | pk |
pork flavor shake 'n bake
|
* |
| 20 | each |
jalapeño pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
monterey jack cheese
|
|
| 907.2 | g |
cheddar cheese, very old, sharp
|
|
| 907.2 | g |
hot italian sausages
|
*
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1 | each |
eggs
|
|
| 1 | pk |
pork flavor shake 'n bake
|
* |
| 2E+1 | each |
jalapeño pepper
|
*
|
Directions
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350℉ (180℃) for 25 minutes or until crisp.
