JALAPENO POPPERS, "ARMADILLO EGGS" (NO STUFFING)

Jalapeno Poppers,

Provided by Terry Barker

Categories Pork

Time 40m

Yield 20 poppers, 20 serving(s)

Number Of Ingredients 7

1/2 lb monterey jack cheese
1/2 lb sharp cheddar cheese
1/2 lb hot pork sausage (Jimmy Dean Sausage brand is best)
1 1/2 cups Bisquick baking mix
1 egg
1 package shake 'n bake pork seasoning
20 -30 whole jalapeno peppers (may use fresh, but success reported when using bottled "or" canned)

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