Jalapeno Poppers Armadillo Eggs No Stuffing Food

ARMADILLO EGGS (STUFFED JALAPENOS)

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.

ARMADILLO EGGS

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!

JALAPEñO POPPERS

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.

JALAPENO DINOSAUR EGGS

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.

STUFFED JALAPENO PEPPERS -ARMADILLO EGGS

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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ARMADILLO EGGS

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.

CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)

Steps:

• Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
• Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
• For the stuffing: Mix all and chill for 1 hour.
• Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
• Heat peanut oil in fry pan or deep fryer to 350 degrees F.
• Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
• Drain on paper towels and season with salt or Tony's.

JALAPENO POPPERS, "ARMADILLO EGGS" (NO STUFFING)

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.