Armadillo Eggs

April 08, 2013

258

HUGE HIT!!! I have made these with reduced fat biscuit mix, fat free cheese and turkey sausage. Can't even tell they are lower in fat. One suggestion, I had better luck stuffing them with chunks of cheese instead of the shredded cheese. I also made a double batch and froze half. DELICIOUS!!

3 cans (12 ounces each) pickled jalapeno peppers
4 cups (16 ounces) shredded cheddar cheese, divided
1 pound bulk pork sausage
1 1/2 cups biscuit/baking mix
3 eggs, lightly beaten
2 envelopes pork-flavored season coating mix

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. Makes about 3 dozen. ***Special Note: You should wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your eyes or face.

Nutritions

Calories
132

Sodium
180mg
7% DV

Fat
10g
15% DV

Protein
6g
13% DV

Carbs
1g
0% DV

Fiber
0.7999999999999999g
3% DV