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Armadillo Eggs

  • 1/2 lb. monterrey jack cheese, grated
  • 1/2 lb. hot bulk Texas sausage (Owens or Jimmy Dean)
  • 1 1/2 c. buttermilk biscuit mix (Bisquick or Pioneer)
  • 1/2 lb. monterrey jack cheese, cubed
  • 1 box. Shake 'n" Bake for pork
  • 2 eggs, beaten
     
 
Mix grated cheese and sausage. Add biscuit mix 1/2 cup at a time until thoroughly mixed. The mixture will become a very stiff dough and should be kneaded several minutes. Set aside. Slit jalapeno peppers. Stuff each pepper with a cube of cheese and pinch pepper closed around cheese. Pinch off a bit of sausage mixture and pat into flat pancake about 1/4 inch thick. Place cheese-stuffed pepper in the middle of the pancake and wrap pepper completely with dough, being sure that all edges and ends are sealed completely. Roll each "egg" in Shake 'n' Bake until coated. Dip "eggs" in the beaten eggs and Shake 'n' Bake again. At this point. "eggs" may be baked or frozen. To serve, bake in a preheated 300 oven for 20 to 25 minutes. If cheese begins to bubble out, remove from oven. The "eggs" will seem soft to the touch but upon cooling will crust nicely. Best served slightly warm.
 





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