Armadillo Eggs
Created by JostLori on March 22, 2021
- Servings: 12
- Prep Time: 30m
- Cook Time: 30m
- Recipe #36671
Ingredients
- 12 (168 grams) jalapeno peppers (fresh, large whole peppers)
- 2 pounds pork sausage (spicy, if you can stand double heat)
- 1/2 pound Monterey Jack cheese (Colby Cheddar marbled cheese)
- 1 to 2 eggs, beaten
- Shake-n-Bake coating mix (1 box Original)
How to Make
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Step 1: Preheat oven to 350F. Line a baking sheet with parchment paper.
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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.
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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.
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Step 4: Make 12 sausage patties, about 1/4 inch thick, large enough to envelope the peppers.
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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.
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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.
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Step 7: Bake for 25-30 minutes until the sausage is done and the "eggs" are golden.
Nutritional Facts
- 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