Armadillo Eggs

Southern Living

Unbaked Armadillo Eggs may be frozen up to 1 month. Remove from freezer, and bake at 375° for 30 to 35 minutes or until golden.

Makes 10 appetizer servings


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20 canned, whole jalapeño peppers*
3 cups (12 ounces) shredded sharp Cheddar cheese, divided
2 cups (8 ounces) shredded Monterey Jack cheese
1 pound ground mild pork sausage
2 cups all-purpose baking mix
2 large eggs, lightly beaten
1 (6-ounce) package seasoned coating mix for pork


Prep: 45 Minutes
Bake: 30 Minutes

Cut a slit lengthwise on one side of peppers, leaving other side intact; remove seeds. Stuff each pepper with about 2 teaspoons sharp Cheddar cheese. Pinch edges to close; set aside.

Combine remaining 2 cups sharp Cheddar cheese, Monterey Jack cheese, sausage, and baking mix.

Pinch off about 2 rounded tablespoons of dough; shape into a 1/4-inch-thick patty. Place a pepper in center of patty, and wrap dough around pepper. Dip in egg; dredge in seasoned coating mix. Place on a lightly greased 15- x 10-inch jelly-roll pan. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.

Bake at 375° for 30 minutes or until golden.

*Whole pepperoncini peppers may be substituted for jalapeño peppers.

Note: For testing purposes only, we used Shake 'N Bake Seasoned Coating Mix for Pork for seasoned coating mix and Bisquick for all-purpose baking mix.


Created date

May 2005