Armadillo Eggs
Recipe: #36671
March 22, 2021
Categories: Pork Sausage, Cheese, Appetizers, Southwest, 5 Ingredients Or Less, Fathers Day Game/Sports Day, Potluck, Oven Bake, Vegetarian, Hot Peppers, Spicy, more
"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 is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
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