ARMADILLO EGGS
These are a popular appetizer in San Antonio.
Provided by Beverley Williams
Categories Meat Appetizers
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Mix Monterrey Jack cheese and sausage. Add biscuit mix a little at a time until thoroughly mixed. It should become a thick dough.
- 2. Knead for several minutes then set aside.
- 3. Cut a lengthwise slit on one side of each jalapeno leaving the other side intact. Remove the seeds.
- 4. Stuff each with cheddar cheese. Pinch edges together to close. Set aside.
- 5. Take a small piece of the dough mixture (2 rounded Tbsp.)and flatten it to 1/4 in thick. Wrap it around the stuffed pepper to make an egg shape. Be sure the pepper is sealed completely.
- 6. Dip the "egg" into the beaten egg then roll in the Shake 'n Bake to coat. Repeat with all the peppers.
- 7. Bake at 350 degrees for 20 to 25 minutes or until golden brown.
- 8. If you want to make these ahead of time: Unbaked Armadillo Eggs may be refrigerated up to 2 hours before baking or frozen up to 1 month. If frozen, add about 5 minutes to the baking time.
ARMADILLO EGGS
Make and share this Armadillo Eggs recipe from Food.com.
Provided by babygirl65
Categories Chicken
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 976.1, Fat 82.6, SaturatedFat 26.8, Cholesterol 199.8, Sodium 1356.7, Carbohydrate 5.5, Fiber 2.1, Sugar 2.6, Protein 50.1
SHAKE-N-BAKE ARMADILLO EGGS
Make and share this Shake-N-Bake Armadillo Eggs recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Slice the peppers in half lengthwise down one side only and scrape out the seeds. If you accidentally cut all the way through, just try to keep the two halves together.
- Mix Bisquick, sausage and cheddar in a large bowl.
- Place the beaten egg in a shallow bowl,.
- also put the Shake N Bake in a shallow bowl.
- Stuff each pepper with shredded jack, then stick the halves back together, if separated.
- Grab a handful of the sausage mixture and wrap around the pepper in the shape of an elongated egg.
- Dip in beaten egg and roll in Shake N Bake to coat evenly.
- Place on a greased baking sheet. When the peppers are all ready, bake at 350F for 25 minutes or till crisp.
- This recipe for Armadillo Eggs serves/makes 20.
- CAUTION! IF USING HABENAROS, USE OWN DISCRETION AS TO PEPPER PROPORTIONS. Maybe make some jalapeno and some habenaros.
- Be sure to de seed peppers accordingly depending on your tolerance for oral agony!
ARMADILLO EGGS
A great side dish or appetizer with a little kick. I got this recipe from my mother.
Provided by Jennifer
Categories Appetizers and Snacks Spicy
Time 55m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 42.3 g, Fiber 1.3 g, Protein 24.8 g, SaturatedFat 21.3 g, Sodium 1389.8 mg, Sugar 1.7 g
ARMADILLO EGGS
Enjoy these cheesy armadillo eggs that are made with jalapeño chiles, sausage and Original Bisquick® mix - tasty appetizers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 535, Carbohydrate 32 g, Fat 2, Fiber 1 g, Protein 24 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1666 mg
EASY ARMADILLO EGGS
A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!
Provided by HYATTTM
Categories Appetizers and Snacks Spicy
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 16.5 g, Cholesterol 80.6 mg, Fat 29.5 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 13.6 g, Sodium 1227 mg, Sugar 3 g
ARMADILLO EGGS
The crust is crispy, and the peppers give this armadillo eggs recipe a nice zesty flavor. -Peggy Campbell, Welch, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 3 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 543mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
TEXAS ARMADILLO EGGS
This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.
Provided by Chef GingerJ
Categories Peppers
Time 1h
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
- Combine sausage, egg, and bread crumbs in a bowl.
- Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
- Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
- Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
- Serve with or without a salsa dip.
Nutrition Facts : Calories 139.5, Fat 10.7, SaturatedFat 4.7, Cholesterol 39.4, Sodium 588.6, Carbohydrate 5.2, Fiber 0.8, Sugar 0.8, Protein 5.5
JALAPENO POPPERS, "ARMADILLO EGGS" (NO STUFFING)
Make and share this Jalapeno Poppers, "Armadillo Eggs" (no stuffing) recipe from Food.com.
Provided by Terry Barker
Categories Pork
Time 40m
Yield 20 poppers, 20 serving(s)
Number Of Ingredients 7
Steps:
- Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
- Shred the cheddar& Monterey Jack cheese.
- Try to keep both halves near each other as you have to put them back together later.
- Mix bisquick, raw sausage& cheddar cheese.
- Stuff each pepper with Monterey Jack cheese and put the halves back together.
- Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
- Use enough to cover pepper well.
- Dip armadillo egg in beaten egg and roll in Shake'n Bake.
- Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
Nutrition Facts : Calories 169, Fat 11.9, SaturatedFat 6, Cholesterol 41, Sodium 322.1, Carbohydrate 6.8, Fiber 0.6, Sugar 1.7, Protein 8.5
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