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Recipe Name: Armadillo Eggs #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

2 Whole Jalapeno chiles
8 Ounce(s) Monterey Jack cheese
1 Pound(s) Pork sausage
1 1/2 Cup(s) Bisquick
2 Eggs
2 Oven fry coating mix, pork
Note: Enough talk about Chili Poppers. Try an Aramdillo Egg! Its a
great recipe that I got from the Sept/Oct 1990 issue of Chile Pepper
Magazine (I've been subscribing for years!) This is still one of my
favorite recipes from the mag. They suggest Cadillac Bar Poppers as a
libation w/your Armadillo Eggs. Preheat oven to 325 degrees. Grate 2
oz. of cheese and set aside. Grate the other 6 ozs of cheese and mix
it with the sausage and Bisquick. Knead well and set aside. Slit and
scrape seeds from each jalapeno pepper, leaving the stems on. Rinse
the jalapenos and stuff each with some of the 2 ozs of cheese that was
set aside. Separate the sausage dough into patties and form around the
stuffed pods. Made sure the ends are closed and only the stems are
showing. Beat the eggs in a small bowl and set aside. Spread coating
mix on a plate. Dip each covered pepper into egg and roll in coating
mix. Bake on cookie sheet for 30 minutes, turning each one over after
15 mintues. Serves 6 as appetizer. CHILE-HEADS ARCHIVES From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 490
Calories From Fat: 350
Total Fat: 39.1g
Cholesterol: 153.1mg
Sodium: 941.3mg
Potassium: 244.9mg
Carbohydrates: 10g
Fiber: 0g
Sugar: <1g
Protein: 23.4g

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