| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Tex-Mex | Appetizers, Cheese, Tex-mex | 15 | Servings |
INGREDIENTS
| 1/2 | lb | Monterey Jack Cheese |
| 1/2 | lb | Hot pork sausage* |
| 1 | Egg | |
| 20 | Whole jalapeno peppers** | |
| 1/2 | lb | Sharp cheddar cheese |
| 1 1/2 | c | Bisquick mix |
| 1 | pk | Pork flavor Shake 'n Bake |
INSTRUCTIONS
*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but success reported when using bottled or canned. Slice peppers in half lengthwise & scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese & put the halves back together. Grab a handful of bisquick mixture & mold around pepper in shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg in beaten egg & roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp. ]]]]] Posted to FOODWINE Digest by Gail Beynon <Beynong@AOL.COM> on Aug 30, 1997
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