Armadillo Eggs

12
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"A favorite bar food in San Antonio, TX. Recommend using disposable gloves when seeding/de-veining the chiles! These are great party appetizers, since they can be made ahead up through wrapping in the sausage. At the last minute, dredge in the shake-n-bake and bake. If you don't like really spicy food, my Mom used to seed/de-vein the chiles, par-boil them for two minutes in salted water, then let drain and cool before proceeding."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (132 g)
  • Calories 335.1
  • Total Fat - 27.2 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 129.8 mg
  • Sodium - 1054.2 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.7 g
  • Protein - 16.9 g
  • Calcium - 201.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350F. Line a baking sheet with parchment paper.

Step 2

Wash jalapenos thoroughly. Leave stems intact. Slit one side of each pepper lengthwise, then gently squeeze by the ends to open. Remove all the seeds and membrane possible.

Step 3

Cut the cheese in to 1/4 inch square strips, as long as your peppers. Stuff a strip into each of the peppers.

Step 4

Make 12 sausage patties, about 1/4 inch thick, large enough to envelope the peppers.

Step 5

Place a pepper, slit side down, in the center of a sausage patty. Wrap patty completely around the pepper, pressing to seal openings. Repeat for the remaining peppers.

Step 6

Dip a pepper in the egg, then roll in the shake-n-bake to completely cover. Place on the prepared baking sheet. Repeat for remaining peppers.

Step 7

Bake for 25-30 minutes until the sausage is done and the "eggs" are golden.

Tips & Variations


No special items needed.

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