Armadillo Eggs


 

Chris Allingham

Administrator
Staff member
Originally posted by Stogie in the General Questions & Recipe Request Forum.

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Here is a great recipe for Armadillo Eggs. Something different that most folks have not eaten.

These are HUGE, so I suggest making and then cutting into 3 pieces each.

Enjoy!!

Armadillo Eggs

10 Jalapeno pepper
STUFFING
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
BREADING
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

PREPARATION:
Split the Jalaps in half lengthwise and de-seed.

Mix together the STUFFING ingredients and pack the Jalaps. Put the Jalaps back together.

Mix the Bisquick , sausage and Cheddar cheese.

Take this mixture and form around a Jalap. Use enough to cover completely.

Beat the eggs.

Dip the covered jalaps in the egg and then roll in the Shake and Bake.

Cook at 350 for 25 minutes. You can also grill/smoke these, turning a couple times.

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Stogie
 
I've seen these where the jalapeno and filling is substituted with a hard boiled egg. Called Scotch Eggs. Also, very good.
sam
 
The eggs WERE huge. They were very tasty and got a lot of compliments on something unusual for a change. However, they were not very hot for my taste, I may have removed too much of the membranes, but I might use a little cayenne next time.
Lane
 
Lane.....

I agree...the japs are not nearly hot enough. Try them using habs!

Supermarket japs have steadily gone downhill in the heat category over the years. They are growing them much milder for mass consumption. I still like to grow my own.
 

 

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