Armadillo Eggs

 

 

Ingredients: 

  • 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 

Steps: 

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.


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