From: Johnlebl@aol.com
Date: Sat Jan 25 2003 - 05:14:41 CST
Just in time for the Super Bowl Pholks:
John LeBlanc
Armadillo Eggs
Ingredients
1 dozen fresh jalapeno peppers or 1 can whole pickled ones.
8 oz shredded Monterey Jack cheese
1 box stovetop stuffing mix (I use pork)
1 cup Bisquick
1 pound hot pork sausage like Jimmy Dean or Owens
1 pound ground meat
1 cup milk
Itallian bread crumbs
Shake and Bake pork flavored
Directions
The hot sausage is tempered by the ground meat so the total concoction isn't
too hot
Use fresh jalapenos if available, otherwise use canned ones.
Using latex or rubber gloves, split the peppers in half and remove stem,
seeds and veins (the hot parts)
Stuff both sides with cheese and press it back together.
Make meatballs out of sausage, ground meat, 1 cup stuffing mix and 1 cup
Bisquick and 1 cup milk.
Make a ball of meat mixture and flatten it as thin as pissible, approximately
1/8 inch thick.
Mold the meat mixture around the peppers by hand.
Mix together 1 cup of breadcrumbs and 1 cup Pork Shake and Bake.
Roll the armadillo eggs in the bread mixture, making sure they are well
covered.
Bake 15-20 minutes at 350 degrees F or until brown.
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