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Armadillo Eggs
SUBMITTED BY:
Jennifer
"A great side dish or appetizer with a little kick. I got this recipe from my mother."
RECIPE RATING:
Read Reviews
(47)
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PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 30, 2003 by JBECKSVOORT
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JBECKSVOORT
Dec. 30, 2003
My husband and I had a wonderful time preparing these together. We were a bit unsure if the sausage needed to be cooked ahead of time and from our experience it does not have to be cooked. They are so yummy! If you do not like really spicy foods you can substitue the whole jalapeno for a green chile pepper instead. You can also stuff the jalapenos with 1/2 cream cheese mixture and 1/2 montery jack cheese mixture. You have got to try this recipe anyway you decide to make it...
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14 users found this review helpful
My husband and I had a wonderful time preparing these together. We were a bit unsure if the...
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Reviewed on Jan. 25, 2004 by
schmerna
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schmerna
Jan. 25, 2004
The batter needs about 1/2 cup of milk to make the it stick to the pepper and cheese. Just the right amount of spiciness for me.
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12 users found this review helpful
The batter needs about 1/2 cup of milk to make the it stick to the pepper and cheese. Just...
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Reviewed on Dec. 30, 2003 by
doubledare
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doubledare
Dec. 30, 2003
This was very dry and hard to handle. I added 1/3 cup milk to the batter and it worked very well. Also tried with Cream Cheese in the jalepenos and it was wonderful!
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12 users found this review helpful
This was very dry and hard to handle. I added 1/3 cup milk to the batter and it worked very...
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Reviewed on Jan. 25, 2004 by STREEVES1
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STREEVES1
Jan. 25, 2004
This is a very time consuming and tedious recipe, but as with many other things in life, the finished product is worth the wait! I have made these several times exactly as the recipe states. Next time, I may follow another viewers advice and cut the peppers in half. That should cut down on the pepper prep time. These armadillo eggs are a family favorite.
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10 users found this review helpful
This is a very time consuming and tedious recipe, but as with many other things in life, the...
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Reviewed on Jan. 25, 2004 by PERSONALBAKER
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PERSONALBAKER
Jan. 25, 2004
These are good hot from the oven or cold from the fridge. Great appetizer for casual get togethers. I have a couple of time saving tips: Cut the stem off of the jalapeno and scoop out the seeds and membrane with the tip of your potato peeler. Rather than cubing the cheese, cut it into rectangles and just slip it in from the end that you cut the stem from. For the reviewer who wanted more zip: toss the balls into Shake and Bake for Pork, the hot and spicy type. That ups the heat without hiding the flavor.
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10 users found this review helpful
These are good hot from the oven or cold from the fridge. Great appetizer for casual get...
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Reviewed on Mar. 10, 2003 by DIANECHAPMAN
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DIANECHAPMAN
Mar. 10, 2003
I made these and my husband and I really liked them. They were a little time consuming but worth it. I also had to cut the peppers smaller. Very good!
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9 users found this review helpful
I made these and my husband and I really liked them. They were a little time consuming but...
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Reviewed on Jan. 31, 2005 by Pamela
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Pamela
Jan. 31, 2005
This dish has been a hit! Now I'm "told" what to bring to pot-luck dinners. I've modified the recipe by using garlic powder instead of the salt. To save time, I chop up the jalopeno's and place with the cheese on top of the coating mixture. Then I roll into logs and bake. After they cool, I slice and serve with ranch dressing. They usually disappear within minutes!
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8 users found this review helpful
This dish has been a hit! Now I'm "told" what to bring to pot-luck dinners. I've modified the...
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Reviewed on Jan. 25, 2004 by
Wilemon
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Wilemon
Jan. 25, 2004
These were good but next time I don't think I will make 'eggs'. I think I will just roll out the sausage dough with a greased roller and put green chili peppers and shredded pepper jack cheese on half of the dough, fold over, seal, and then cook. Let it cool enough so the cheese doesn't run, then slice into bite size pieces. I left out the pepper flakes because I didn't want 'hot'. I also only used 2 teaspoons of garlic salt and that was plenty. As another reviewer stated, had to add 1/3 cup of milk to get the extremely dry mixture to mix.
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8 users found this review helpful
These were good but next time I don't think I will make 'eggs'. I think I will just roll out...
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Reviewed on May 15, 2003 by SUEBONE
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SUEBONE
May 15, 2003
We had a Mexican Fiesta on Christmas Eve and these were a BIG HIT! A little time consuming when you make enough for thirty people, but worth it. We wanted them smaller so we cut the peppers into thirds and used Bisquick. This worked out very well!
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8 users found this review helpful
We had a Mexican Fiesta on Christmas Eve and these were a BIG HIT! A little time consuming...
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Reviewed on Jan. 25, 2004 by KJAZ
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KJAZ
Jan. 25, 2004
Excellent and quite filling appetizer. These are definitely not finger food and require a fork and plate. I used the canned jalapenos and the Pepper Jack cheese as someone else recommended and they came out terrific. I served Jalapeno Ranch Dressing as a dipping sauce. My host asked me for the recipe so I would say they were a hit.
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7 users found this review helpful
Excellent and quite filling appetizer. These are definitely not finger food and require a...
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