Armadillo Eggs Recipes

ARMADILLO EGGS

Steps:

• Preheat the oven to 375 degrees F.
• Cut each jalapeno in half removing the stem and seeds. Place precooked sausage in 1 half of the jalapeno and sprinkle the other half with cheese, roughly reforming the jalapeno.
• Pop open the package of croissant rolls. On a work surface, unroll 1 roll placing the longest side toward you.
• Place the stuffed jalapeno on top of the dough and roll away from you. Place on an ungreased cookie sheet. Repeat with remaining peppers and dough. Sprinkle the tops with remaining cheese. Bake 10 to 12 minutes until golden brown.

EASY ARMADILLO EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder.
• Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
• Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.

ARMADILLO EGGS

Steps:

• Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper., Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown.

ARMADILLO EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
• In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
• Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
• Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

ARMADILLO EGGS

Steps:

• Cut jalapenos and seed if not leaving whole.
• Combine bisquick, sausage and cheddar cheese.
• Mix well and totally cover jalapenos.
• Dip in beaten egg, then shake and bake pork flavor coating.
• Bake at 350 for 25 minutes.

ARMADILLO EGGS

Steps:

• Heat oven to 375°F. Spray 15x10-inch pan with cooking spray. Cut lengthwise slit on one side of each chile, leaving other side intact; remove seeds. Stuff each chile with about 2 teaspoons Cheddar cheese. Pinch edges to close; set aside.
• In large bowl, mix remaining Cheddar cheese, the Monterey Jack cheese, sausage and Bisquick mix. Shape about 2 rounded tablespoonfuls of sausage mixture into 1/4-inch-thick patties. Place 1 stuffed chile in center of each patty and wrap mixture around chile. Dip in eggs; roll in coating mix. Place in pan.
• Bake 30 minutes or until golden.

ARMADILLO EGGS

Steps:

• You will need toothpicks for this. I buy the strong kind so that they don't break easy. Soak toothpicks in water for about 30 minutes.
• First you will need to cut jalapenos lengthwise in half and remove seeds. You can use canned jalapenos; I just prefer fresh.
• Flatten chicken to about 1" and cut into 4-6 pieces (enough to roll over a jalapeno half). Season with whatever seasonings you prefer. I use my Dad's homemade seasonings.
• Take a chicken piece, roll it around a jalapeno half, then roll 1 slice of bacon over top and secure with a toothpick. This may take a while; I usually do this the night before I grill or bake them.
• Cook on grill until bacon is crisp and chicken is cooked through.
• You can bake these in the oven at 350 degrees Fahrenheit for about 45 minutes; I just like them grilled.
• You can steal some off the grill as you are cooking them! YUM!
• If you have extra jalapenos left over, grill 'em if you can take the heat!