| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Appetizer | 6 | Servings | |
INGREDIENTS
| 2 | cn | Whole Jalapeno chiles |
| 8 | oz | Monterey Jack cheese |
| 1 | lb | Pork sausage |
| 1 1/2 | c | Bisquick |
| 2 | Eggs | |
| 2 | pk | Oven fry coating mix (pork flavor) |
INSTRUCTIONS
Note: Enough talk about Chili Poppers. Try an Aramdillo Egg! Its a great recipe that I got from the Sept/Oct 1990 issue of Chile Pepper Magazine (I've been subscribing for years!) This is still one of my favorite recipes from the mag. They suggest Cadillac Bar Poppers as a libation w/your Armadillo Eggs. Preheat oven to 325 degrees. Grate 2 oz. of cheese and set aside. Grate the other 6 ozs of cheese and mix it with the sausage and Bisquick. Knead well and set aside. Slit and scrape seeds from each jalapeno pepper, leaving the stems on. Rinse the jalapenos and stuff each with some of the 2 ozs of cheese that was set aside. Separate the sausage dough into patties and form around the stuffed pods. Made sure the ends are closed and only the stems are showing. Beat the eggs in a small bowl and set aside. Spread coating mix on a plate. Dip each covered pepper into egg and roll in coating mix. Bake on cookie sheet for 30 minutes, turning each one over after 15 mintues. Serves 6 as appetizer. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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