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Recipe
Armadillo Eggs Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1045g | |
| Calories 2550 | |
| Calories from Fat 1732 | 68% |
| Total Fat 194.21g | 243% |
| Saturated Fat 102.53g | 410% |
| Trans Fat 0.48g | |
| Cholesterol 750mg | 250% |
| Sodium 4218mg | 176% |
| Potassium 1863mg | 53% |
| Total Carbs 19.99g | 5% |
| Dietary Fiber 7.2g | 24% |
| Sugars 11.66g | 8% |
| Protein 177.97g | 285% |
Ingredients Convert Measures
- 1/2 lb Monterey Jack Cheese
- 1/2 lb sharp cheddar cheese
- 1/2 lb warm pork sausage meat
- 11/2 c. Bisquick mix
- 1 egg
- 1 package pork flavor Shake 'N Bake
- 20 whole jalapeno peppers*
Directions
- You may use fresh, bottled, or possibly canned sliced warm peppers, cut them in half lengthwise and scrape out all the seeds (wear gloves). Seasoned bread crumbs or possibly Pepperidge Farm Herb stuffing mix (processed in food processor) may be substituted.
- 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 and put the halves back together.
- Grab a handful of Bisquick mix and mold around pepper in the shape of elongated egg.
- Use sufficient to cover pepper well.
- Dip armadillo egg in beaten egg and roll in Shake 'n Bake.
- Bake on lightly oiled baking sheet at 350 degrees for 25 min or possibly till crisp.
- Use 20-30 peppers depending on heat desired.
