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Armadillo Eggs


Bisquick mix
1 ½ cup
Pork "Shake and Bake"
6 oz package
grated, Monterey Jack cheese
1 cup (8oz)
Grated cheddar cheese
1 cup
Seeded jalapeños, whole
1 26 oz can
Pork Sausage (Crumbled)
½ lbs.


Preheat the oven to 350º F

Beat the eggs and put aside. Place the pork-coating mix in a small bowl and set aside.

Fry up the sausage and crumble. (Wait till it cools a bit before you crumble it, hot sausage will burn your fingers.)

Mix the cheddar cheese, sausage, and Bisquick together. Using a rolling pin, flatten the mixture until its about ¾ of an inch thick.

Stuff the Monterey Jack cheese into the jalapeño peppers. Wrap each pepper in the Bisquick mixture. Using your hands, roll each pepper into and egg shape. Dip each armadillo egg into the beaten eggs, then roll in the pork-coating mix.

Arrange the armadillo eggs on a cookie sheet and bake for 20-25 minutes or until crisp.

Makes 8 tp 10 eggs.

I recommend Owens Sausage.

© 1998 - - R. McSpadden - All rights reserved
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