Armadillo Eggs




  • 8 oz Monterey Jack cheese, shredded
  • 8 oz Cheddar cheese, shredded
  • 1 lb hot bulk pork sausage
  • Cayenne pepper to taste
  • 1 ½ cups baking mix (Bisquick)
  • ½ cup sliced jalapenos
  • 1 6-ounce package pork-flavor Shake n Bake, optional 


In a medium bowl, thoroughly mix the sausage, cheddar cheese, half the Jack cheese and baking mix together. Work a biscuit-size piece of the sausage mixture into a patty about 1/4-inch thick. Place a pinch of Jack cheese and 2 slices of jalapeno peppers in the center and wrap/mold it around the filling. Seal well. Repeat with remaining ingredients. Roll the prepared “eggs” in Shake n Bake, if you like, to give the Armadillo Eggs a crispy crust. Bake in a preheated 325 degrees oven on a lightly greased baking sheet until browned, about 25 minutes.

Read More

Comeaux's Cajun Fresh Pork Sausage

Comeaux's Cajun Fresh Pork Sausage...

COMEAUX'S orginal pork sausage is simply awesome on the grill! What makes it different is the ingred..

$742 $849 -13%

Cajun Chef Cayenne Red Pepper

Cajun Chef Cayenne Red Pepper...

Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood..

$253 $299 -15%

Showing 1 to 2 of 2 (1 Pages)