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Armadillo Eggs
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- #8545
The ultimate in jalapeno poppers! Hot jalapenos are stuffed with cheese and wrapped in a crispy sausage coating.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
20 fresh jalapenos
1 1/2 cup Bisquick baking mix
1/2 pound bulk hot pork sausage
1/2 pound shredded Cheddar cheese
1 egg, beaten
1 package (2 ounce size) spicy or regular Shake 'n Bake coating mix
1/2 pound shredded Monterey jack cheese
directions
Preheat the oven to 350 degrees F. Grease a rimmed baking sheet.
Cut a slit down the side of each jalapeno, being careful not to cut all the way through. Gently scrape out the seeds and set the jalapenos aside.
Combine the baking mix, sausage, and shredded cheddar in a bowl. Mix well.
Place the beaten egg in a shallow dish. Place the coating mix in another shallow dish.
Stuff each jalapeno with some shredded Monterey Jack cheese and gently press the jalapeno closed. Wrap some of the sausage mixture around the outside of the jalapenos to form a coating around the entire jalapeno. Dip each one in the beaten egg, coating it completely and letting any excess egg drip off. Next, roll the jalapenos in the coating mix, covering them completely.
Place the jalapenos on the baking sheet and bake at 350 degrees F for 25 minutes or until the coating is crisp and browned.
Serve the armadillo eggs hot.
nutrition data
187 calories, 12 grams fat, 10 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
I really wanted to try this receipe but don't know what Bisquick or jack cheese is. Is jack cheese a soft or matured cheese. What about Bisquick. Is this a kind of bread crumb. Tasty or plain. It would help if you could be more precise or give an alternative to use. Not all countries share the same ingredients
You can use our recipe search at the top of the page to find recipes for making your own Bisquick. It's a baking mix here in the US. Monterey Jack cheese is a soft, white, easily meltable cheese.
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.
August 4, 2006
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.