Armadillo Eggs

These are a popular appetizer down in Texas, where everything is BIG!  These are no exception so don’t be surprised by how large the final product is.

10 Jalapeno peppers
1/2 package Cream cheese
1/2 cup Cheese, Sharp cheddar
1/2 cup Cheese, Mozzarella
1/8 teaspoon Salt
1/4 teaspoon Chili powder

1/2 pound Pork sausage, raw
1/2 pound Cheese, Sharp cheddar
1 1/2 cups Bisquick
2 Egg(s)
1 package Shake & Bake, Pork

Use the largest Japs you can find.
Split the Japs in half lengthwise and de-seed.
Mix together the STUFFING ingredients and pack the Japs. Put the Japs back together.
Mix the Bisquick, sausage and Cheddar cheese.
Take this mixture and form around a Jap. Use enough to cover completely.
Beat the eggs.
Dip the covered japs in the egg and then roll in the Shake and Bake.
Cook at 350 for 25 minutes. You can also grill these, turning a couple times.

BBQ techniques, family recipes