| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Tex-Mex |
Appetizers, Cheese/eggs, Tex-mex |
15 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Monterey Jack Cheese |
| 1/2 |
lb |
Sharp cheddar cheese |
| 1/2 |
lb |
Hot pork sausage* |
| 1 1/2 |
c |
Bisquick mix |
| 1 |
|
Egg |
| 1 |
pk |
Pork flavor Shake 'n Bake |
| 20 |
|
Whole jalapeno peppers** |
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 and 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 and put the halves back
together. Grab a handful of bisquick mixture and mold around pepper in
shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg
in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use
cookie sheet) at 350 degrees for 25 minutes or until crisp.
Posted by Sandra Stone
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