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Title: Armadillo Eggs Categories: Appetizers, Cheese, Tex-mex Yield: 15 Servings 1/2 lb Monterey Jack Cheese 1/2 lb Hot pork sausage* 1 Egg 20 Whole jalapeno peppers** 1/2 lb Sharp cheddar cheese 1 1/2 c Bisquick mix 1 pk Pork flavor Shake 'n Bake *Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but success reported when using bottled or canned. Slice peppers in half lengthwise & 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 & put the halves back together. Grab a handful of bisquick mixture & mold around pepper in shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg in beaten egg & roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp. ]]]]] Posted to FOODWINE Digest by Gail Beynon |