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Texas Armadillo Eggs Recipe

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This recipe for Texas Armadillo Eggs, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rod & Terry McFarland
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
24 fresh jalapeno peppers, stems and seeds removed
24 small pieces of Monterey Jack Cheese
2 C Bisquick
1 lb Cheddar Cheese, shredded
1 lb bulk sausage
1 T red pepper
1 T garlic salt

Directions:
Directions:
Preheat oven to 325* Lightly grease a 9 x 13 baking sheet.Combine Bisquick, cheddar cheese, sausage, and spices. Knead in a bowl until a stiff ball is formed. Stuff Monterey Jack cheese in to the peppers. (Try not to split the peppers) Shape a small handful of dough around each pepper to seal it completely inside. Place the “eggs” on the baking sheet; bake for 25-30 minutes or until lightly browned. Drain. Serve either warm or cold.

Personal Notes:
Personal Notes:
This recipe is from my sister Pat Shumaker. She lives in San Antonio. These are spicy but a great appetizer for Mexican night.

 

 

 

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