Armadillo Eggs (Texas-style Stuffed Jalapenos)
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Time
prep 0:10
total 0:35
Ingredients
| 1/2 lb. | jack cheese, shredded (or an 8 oz. block of cream cheese) | | 1/2 lb. | cheddar cheese, shredded | | 1/2 lb. | hot sausage (like Owens or | | Jimmy Dean) | | 1-1/2 cup | bisquick | | 1 | egg, beaten | | 1 pkg. | spicy Shake-N-Bake | | 20 to 30 | jalapeños |
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Instructions
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.
Get your assembly line ready: peppers, shredded jack cheese, sausage mixture, beaten egg in a shallow bowl, Shake-N-Bake in a shallow bowl, and baking rack on a cookie sheet, both coated with cooking spray. Stuff each pepper with shredded jack cheese, then stick the halves back together, if separated. Grab a handful of the sausage goo 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 baking rack. When the peppers are all ready, bake at 350°F for 25 minutes or till crisp.
Author's Comments
If you really like "hot stuff" try these. I used cream cheese instead of jack cheese. The cream cheese causes less "fire" when you bite into them! It sort of counteracts the peppers. Wear rubber gloves while handling peppers and don't rub your eyes!
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