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"Dubya" Armadillo Eggs Recipe

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This recipe for "Dubya" Armadillo Eggs, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacki White
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Monterey Jack cheese, grated
1/2 lb. bulk hot pork sausage
1 1/2 c. buttermilk biscuit mix
About 20 medium jalapeño peppers (canned variety)
Extra Monterey Jack cheese for stuffing

Directions:
Directions:
Mix together the cheese and sausage. When thoroughly mixed, add biscuit mix, divided into 3 equal parts. Add each part separately until the mixture becomes a very heavy, stiff dough. Knead the dough several times and set aside. Seed and slit jalapeño peppers and stuff each with a piece of Monterey Jack cheese. Roll dough between sheets of plastic wrap to about 1/4 inch thick; cut into 3 1/2 inch circles.

Place one cheese stuffed pepper in the center of one circle and wrap dough completely around and seal together, using a little water to seal if necessary. Hold the dough covered pepper in both hands and roll gently to form into an egg shape. To cook, heat about 3 inches of oil in deep fat fryer to 325º. Fry about 8 eggs each time for 10-12 minutes until golden brown. Test to see that cheese is melted in the center of each egg.

Personal Notes:
Personal Notes:
Especially good with pinto beans. Good eating!!

 

 

 

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