Armadillo Eggs Stuffed Jalapenos Recipes

Steps:

• Slice jalapenos in half and clean out seeds (be sure to get them all or they will be hot).
• Mix cheese, onion and garlic salt together and spoon into jalapeno halves.
• Wrap each with 1/2 strip of bacon.
• Place on cookie rack placed over a cookie sheet to catch the drippings.
• Bake at 350 for about 45 minutes or until the bacon is crisp.
• The thin bacon wraps easier.
• I just tuck the ends under the bottom.
• Amazingly, these are not hot if you get all the seeds out.
• There are never enough of them no matter how many I make because they are so popular.

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.

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.

Steps:

• For the stuffing I like to use Stove Top stuffing for pork.
• Cook stuffing mix according to package directions.
• Combine sausage with stuffing.
• Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos.
• Roll in bread crumbs until covered well.
• Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown.
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Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.