| 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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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”