Armadillo Eggs

Armadillo Eggs
(Photo by Amy Bradt)

Getting ready for the Cowboys to go to the Super Bowl this year, so I'm looking through all my appetizer recipes and came along this one from years ago.  A Texas favorite that you can prepare ahead of time, and then pop in the oven as your guests arrive.

Recipe by: Amy Bradt                                                                          Yield: 10 servings

Ingredients
20 fresh small jalapeño peppers (or 10 large)
4 ounces jalapeño cream cheese
1/2 cup Monterrey pepper jack cheese, shredded
1/2 cup mozzarella cheese, shredded
1/8 teaspoon salt
1/4 teaspoon chili powder
8 ounces hot pork sausage
8 ounces sharp cheddar cheese, shredded
1 1/2 cups Bisquick® baking mix
2 eggs, beaten
1 package Shake 'n' Bake coating for pork

Directions
Slice the jalapeños in half length-wise, remove seeds and membranes.  Beat together the cream cheese, Monterrey & mozzarella, salt and chili powder.

Stuff peppers with cheese mixture, place halves back together to make 20 whole "eggs". If using large jalapeños, cut each "egg" in half lengthwise.

Mix together the sausage, remaining cheddar cheese and Bisquick.  Take this mixture and form around each pepper, enclosing completely.  Dip into beaten egg and roll in coating mix. Arrange on parchment-lined or greased baking sheet.

Bake at 350° for 20-25 minutes.

Notes

You can use regular Monterey Jack cheese without the peppers, but why?