Shake N Bake Armadillo Eggs 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:

• 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

Steps:

• Cut jalapenos and seed if not leaving whole.
• Combine bisquick, sausage and cheddar cheese.
• Mix well and totally cover jalapenos.
• Dip in beaten egg, then shake and bake pork flavor coating.
• Bake at 350 for 25 minutes.

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!

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.

TEXAS ARMADILLO EGGS

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.

ARMADILLO EGGS

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.

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.

EASY ARMADILLO EGGS

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.

HOMEMADE SHAKE AND BAKE MIXTURE

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

SHAKE-N-BAKE ARMADILLO EGGS

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!