Armadillo Eggs

 


Ingredients

  • 20
    canned whole jalapeño chiles
  • 3
    cups shredded sharp Cheddar cheese (12 oz)
  • 2
    cups shredded Monterey Jack cheese (8 oz)
  • 1
    lb bulk mild pork sausage
  • 2
    cups Original Bisquick™ mix
  • 2
    eggs
  • 1
    package (6 oz) seasoned coating mix for pork

Steps

1 Heat oven to 375°F. Spray 15x10-inch pan with cooking spray. Cut lengthwise slit on one side of each chile, leaving other side intact; remove seeds. Stuff each chile with about 2 teaspoons Cheddar cheese. Pinch edges to close; set aside.

2 In large bowl, mix remaining Cheddar cheese, the Monterey Jack cheese, sausage and Bisquick mix. Shape about 2 rounded tablespoonfuls of sausage mixture into 1/4-inch-thick patties. Place 1 stuffed chile in center of each patty and wrap mixture around chile. Dip in eggs; roll in coating mix. Place in pan.

3 Bake 30 minutes or until golden.

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