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Armadillo Egg Jalapeņo Poppers Recipe

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This recipe for Armadillo Egg Jalapeņo Poppers is from a little DASH will do!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans whole mild Pickled Jalapeņo peppers
1/2 lb. shredded Monterrey jack cheese
1/2 lb. shredded cheddar cheese
1/2 lb. spicy breakfast sausage
1 1/2 cup Bisquick
1 box shake 'n bake (pork)
2 eggs, beaten
Directions:
Directions:
Mix Monterrey Jack cheese and sausage. Add Bisquick a little at a time until thoroughly mixed. It should become a thick dough. Knead for several minutes then set aside.
De-vain and deseed jalapeno. Stuff each with cheddar cheese. Set aside.
Take a small piece of the dough mixture (2 rounded Tbsp.)and flatten it to 1/4 in thick. Wrap it around the stuffed pepper to make an egg shape. Be sure the pepper is sealed completely. Dip the "egg" into the beaten egg then roll in the Shake 'n Bake to coat. Repeat with all the peppers.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
If you want to make these ahead of time: Unbaked Armadillo Eggs may be refrigerated up to 2 hours before baking.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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