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Armadillo Eggs

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Rating: 5/5
1 review
1 comment

ready in: under 30 minutes
serves/makes:   20

recipe id: 8545

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1/2 pound shredded Monterey jack cheese
1/2 pound shredded cheddar cheese
1/2 pound hot sausage
1 1/2 cup Bisquick
1 egg, beaten
1 package Spicy Shake N Bake coating mix
20 jalapenos


The peppers can be fresh or canned, just be sure you drain well if canned.

You can also use the round mild cherry peppers instead.

Slice the peppers in half lengthwise down one side only and scrape out the seeds. If you accidentally cut all the way through, just try to keep the two halves together.

Mix Bisquick, sausage and cheddar in a large bowl. Place the beaten egg in a shallow bowl, also put the Shake N Bake in a shallow bowl.

Stuff each pepper with shredded jack, then stick the halves back together, if separated. Grab a handful of the sausage mixture and wrap around the pepper in the shape of an elongated egg. Dip in beaten egg and roll in Shake N Bake to coat evenly.

Place on a greased baking sheet. When the peppers are all ready, bake at 350 degrees F for 25 minutes or till crisp.

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187 calories, 12 grams fat, 10 grams carbohydrates, 9 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


A couple comments about preparation:
1) Definitely mix the bisquick/cheese/sausage in a food processor. It is much easier and comes out smooth and easy to form
2) Roll out the resulting mixture between two sheets of plastic wrap until it is pretty thin (like 1/8"). Its a lot easier to wrap your peppers then.

Guest at

REVIEW: 5 star recipe rating
Absolutely wonderful! I used Hungarian sausage and instead of shake and bake I just rolled in cracker crumbs. They were a hit with my family. I will definately make again. serve with a side of sour cream to control the jalapeneo heat.

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