Armadillo Eggs

By BClover

Ingredients

• 1 lb. Grated Monterey Jack cheese
• ½ lb. Sausage
• 1 ½ cup buttermilk biscuit mix
• 15 medium sized canned jalapeno peppers
• 1 beaten egg
• 1 pkg. Shake-N-Bake for pork

Details

Servings 30

Preparation

Step 1

Mix ½ lb. Grated cheese with sausage. When thoroughly mixed add biscuit mix, about 1/3 at a time until thoroughly mixed like dough. Slit and remove seeds from jalapeno peppers and stuff with remaining shredded cheese and pinch peppers closed. Take a small portion of sausage dough and pat into a small pancake (about ¼” thick). Place stuffed jalapeno in center of pancake and folds to completely cover pepper, rolling in hand until all edges are completely sealed. Dip each “egg” in the beaten egg and then roll in the Shake-N-Bake. Now ready to bake or freeze. To bake, place in oven at 300º to 325º for 20 to 25 minutes. Best served warm whole or sliced into circles.