BACON WRAPPED ARMADILLO EGGS RECIPE
This armadillo eggs recipe takes cheese stuffed jalapeno peppers, wraps them in hot Italian sausage and bacon, then grills them up. Watch them disappear!
Provided by Mike Hultquist
Categories Appetizer Main Course Snack
Time 35m
Number Of Ingredients 7
Steps:
- Remove the stem from the jalapeno peppers, then core them out.
- Mix together the cream cheese, chili powder, garlic, salt and pepper in a small bowl. Stuff each jalapeno with the cream cheese mixture.
- Form 1/4 of the Italian sausage around the entire outside of the stuffed jalapeno pepper. It will resemble an egg.
- Next, wrap each with 3 slices of bacon. Be sure to get the bacon wrapped all the way around. You can use toothpicks to affix them, if needed.
- Heat your grill to medium heat (about 400 degrees F.) and lightly oil the grates.
- Grill the armadillo eggs for 25-30 minutes, or until the bacon is crispy and the armadillo eggs are cooked through.
- Serve them up!
Nutrition Facts : Calories 434 kcal, Carbohydrate 2 g, Protein 14 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 96 mg, Sodium 728 mg, Sugar 1 g, ServingSize 1 serving
JALAPENO DINOSAUR EGGS
This my adaption of Scotch Eggs, a classic appetizer. I dearly love the eggs but I can cut the cholesterol by at least half by substituting stuffed hot peppers instead. Try this one and I know you'll be pleased if you are a lover of chili peppers. Of course, if you are a true chili head, you can use habaneros, or other really hot peppers, which is what I do.
Provided by Max Thames
Categories Pork
Time 1h
Yield 48 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- divide sausage into 12 equal portions and shape into thin patties.
- mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
- slice jalapenos in half and remove most of the seeds and membranes.
- slice cheese into sticks that will fit in the jalapenos used.
- slice ham into strips that will wrap around cheese.
- place wrapped cheese into jalapeno cavity and reassemble halves.
- form sausage patties around stuffed jalapenos, covering completely.
- roll covered peppers in flour;.
- then egg wash;.
- then finish with seasoned crumb or cornmeal mixture.
- allow to dry on a platter for about 5 minutes.
- put oil in a large pot to a depth of about 1 1/2 inches.
- heat to 325 degrees.
- with a slotted spoon, lower covered peppers into hot oil.
- cooking a maximum of 4 peppers, brown until well browned.
- when browned, check with a chef's/digital thermometer (about 7-8 minutes).
- insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
- allow to cool on absorbent towels, then slice across into 3/4 inch slices.
- arrange on serving platter or keep warm if serving later.
- serve with ranch or other favorite dipping sauce.
Nutrition Facts : Calories 433.1, Fat 31.1, SaturatedFat 10.2, Cholesterol 86.3, Sodium 953.1, Carbohydrate 16.6, Fiber 1.7, Sugar 1.6, Protein 21
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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