This Month's Recipe: Armadillo Eggs

eggs
December 20, 2011

A little spicy, a little cheesy and a whole lot of good! Make ’em this holiday weekend or take ’em with you the next time you head out camping.

Ingredients:

1 lb. pork sausage
2 c. all-purpose baking mix (like Bisquick)
2 c. shredded jack cheese
2 c. shredded cheddar cheese
1 T. salt

1 T. garlic salt
1 T. pepper flakes
1 jar jalapeno peppers
1 egg, slightly beaten
1 package crumb-style coating (like Shake ‘n Bake)

Directions:

Preheat oven to 350 degrees.

Cut a slit in peppers to remove seeds and pulp. Stuff with jack cheese. Set aside.

In a large bowl, mix sausage, cheddar, baking mix, salt, garlic and pepper flakes. With a small handful of mixture, make a flat strip and wrap around each pepper. Make sure that each pepper is fully covered.

Dip in egg and roll in Shake ‘n Bake. Place seam-side down on baking sheet.

Bake 20 minutes.

Note: Use caution when dealing with peppers, like wearing gloves and avoiding touching your eyes, nose, etc.

 

30 Responses

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

  1. Keisha

    I wonder if you could use different cheeses? Like pepper jack maybe?

    April 21, 20111:35 pm
    • WILLIAM (BILL) HARPER

      YOU CAN ALWAYS USE ANY KIND OF CHEESE YOU LIKE. SOME SAY YOU SHOULD USE A CHEESE THAT MELTS ABOUT THE SAME. I FOLLOW THE GUIDE AS FOR COOKING WITH WINE (WHEN I’M HOME) IF YOU LIKE TO DRINK IT USE IT FOR COOKING. IF YOU WOULD NOT DRINK THE WINE BY THE GLASS—DO NOT USE IT IN YOUR COOKING.
      BILL

      April 25, 20112:52 am
  2. Andrea

    Has anyone made these? Are they really hot? Do the peppers mellow out because they’re in a jar rather than fresh?

    April 21, 20112:32 pm
    • Judy Leib

      the canned peppers are much more mellow than the fresh ones.

      April 24, 20114:57 am
      • Anna

        My daughter makes these at Christmas and they are really good. Even the kids and people that don’t like jalapeno peppers love them.

        September 9, 20115:28 am
  3. Carrie

    If you’re worried about jalapenos being too hot, try using canned ortega chilis instead.

    April 21, 20113:31 pm
  4. John

    Use fresh jalapenos…trim off the stem end and use a corer to get the seeds and ribs out of the peppers. Do wear latex gloves and keep a window open so that you have fresh air.

    April 21, 20113:47 pm
  5. Joyce

    I just made these and they smell so good. Going to have as appetizer shortly!

    April 21, 20114:00 pm
  6. June

    this is not what I would call armadillo eggs, the armadillo eggs I am used to have a boiled egg wrapped with pan sausage, breaded then deep fried and served with spicy mustard…

    April 21, 20114:01 pm
    • Jon Niehaus

      What your describing sounds llike Scotch Eggs. My great-grandfather MacIntosh used to make them when I was a kid.

      April 21, 20115:03 pm
      • Dave

        Do you have a recipe for the scotch eggs?

        April 21, 20116:54 pm
    • Lorree Allred

      The armadillo eggs we make are jalapenos that have been split in half and the ribs and seeds have been removed. Then we fill them with cream cheese and wrap them with a slice of bacon. We bake them until the bacon is done. YUM!!!

      October 6, 20115:39 pm
  7. Michael

    Here in New Mexico we call these Jalapeno Poppers. Good stuff.

    April 21, 20114:11 pm
    • Judy Leib

      in Texas too…

      April 24, 20114:58 am
      • Jean

        Ditto in Florida…..jalepeno poppers

        August 20, 20116:02 am
  8. Al

    Like Michael in New Mexico we in California call them Jalapeño Poppers.

    April 21, 20115:02 pm
    • Janine

      Same in Toronto, Canada

      June 5, 20113:03 pm
  9. Becky

    Is there really supposed to be Sausage in them? I’m sure it would taste good, but you can’t see it in the picture, and as many times as I’ve had these (sometimes called Jalepeno Poppers) they’ve only been filled with cheese. Andy you can try different types of cheeses, even cream cheese! This recipe looks yummy, with or without the sausage.

    April 21, 20115:28 pm
  10. Charlie

    Make Jalapeno (jelly) dipping sauce to go with-great

    April 21, 20115:35 pm
  11. Jan Crisman

    After these are cooked can they be frozen & reheated at a later time? How long can they be frozen (length of time) and from frozen how long to reheat at what temperature? Thanx..jan P.S. we will be @ West Chester KOA in Pa for the free night, We are looking forward to it.
    Jan w/ Dual Wheelers of De, NJ, MD and Va.

    April 21, 20118:44 pm
  12. IndSanta

    The sausage is mixed into batter and it is wrapped on the outside of the pepper. Cheese is inside and these are not like the poppers that people say they have eaten. Check the recipe and see the difference.

    April 21, 201111:41 pm
  13. Jerry Cooper

    You need to add a print option to your recipes.

    April 22, 20119:05 am
  14. LeAnne Wilson

    I agree that there need to be a print option.

    April 22, 201110:59 am
  15. LeAnne Wilson

    Does the recipe actually call for on Tablespoon each of salt, garlic salt and pepper flakes? That is a lot of salt. T.=tablespoon; t.=teaspoon.

    April 22, 201111:10 am
  16. Diana

    Some very good points above: seriously do NOT believe that they really met tablespoons even though that is the abbreviation used; expect this to be a good recipe IF salt/ spices quantities adjusted. Have always seen it referred to as Jalepeno Poppers. My guess is that this unusual addition of sausage makes it something different (though can’t imagine any real animal eggs having meat inside.)

    West Chester KOA was very nice about 4 years or so ago. Quite expensive but guess that is due to proximity to Philly and lack of other camping areas. Also it is in the midst of the most gorgeous and costly horse raising farms!

    April 22, 20112:58 pm
  17. Barry Terrell

    These are not Armadillo Eggs at all. Armadillo Eggs are stuffed with chopped beef/barbeque brisket. Find a different name. Totally wrong…

    April 24, 201112:30 pm
  18. Janine

    I would not add any salt and use garlic powder for this recipe. There’s enough salt in the sausage and cheeses. Even the bisquick and shake’n bake have salt already!

    June 5, 20113:08 pm
    • Jeanette

      You are absolutely right. We don’t need any more salt added. I’ve been making these for years; and prefer using fresh peppers. The only problem I have is that in stores peppers are usually so large I use only 1/2 of the pepper, stuff it with my cheese then wrap my sausage covering around it. I make several at a time and freeze them individually wrapped and stored in freezer bags. That way I simply take out number of eggs I want to prepare and then enjoy. Soooo good!!

      February 9, 20125:51 pm
  19. Janice Gilliam

    Is the sausage to be cooked first or put in the mixture raw before putting it in the oven?

    July 2, 201110:37 pm
  20. kelly

    Is that really what they look like? I don’t see any layer of sausage/biscuit batter around the pepper. The recipe sounds good, but the photo looks like poppers with cream cheese.

    August 19, 201110:43 am