This Month’s Recipe: Armadillo Eggs
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.
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)
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.