- 8 whole jalapeno peppers, seeds and stems removed
- 6 oz cream cheese, room temperature
- 1/2 cup of colby jack cheese, shredded
- pinch of salt
- pinch of pepper
- 2 chipotle peppers, seeds removed, chopped
- 1 tbsp chipotle adobo sauce
- 1/4 tsp granulated garlic
- 1 lb ground pork
- 1 egg, beaten (optional)
- 1 1/2 cups of panko bread crumbs
- Cooking Spray
Start by getting all of your ingredients ready. To a small bowl, add the cream cheese, colby jack cheese, salt, pepper, chopped chipotle peppers, and the adobo sauce. Give this a really good mix to incorporate all of the flavors. Set this aside. Remove seeds from jalapenos and cut them in half HORIZONTALLY NOT VERTICALLY.
Take the cream cheese mixture and stuff it inside of the jalapeno peppers. Repeat until the peppers are filled.
Add the beaten egg to one small bowl, and the panko breadcrumbs to another bowl.
Take the ground pork, enough to flatten in the palm of your hand, and enough that you think would lightly cover the jalapeno pepper. Using your hands, wrap the pork around the pepper, shaping into an egg shape, until it is fully covered. Repeat until all peppers are covered.
Add the pork egg to the egg wash, then over to the panko breadcrumbs.
Preheat your oven to 325 degrees. Spray your baking sheet with the cooking spray, or lightly coat with some oil. Add the coated armadillo eggs to the baking sheet and place in the preheated oven for about 35 minutes or until the breadcrumbs turn a very light golden brown.
When the are fully cooked, remove them from the oven and let them cool for about five minutes before plating.