Best Shake N Bake Armadillo Eggs Recipes

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.

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!

ARMADILLO EGGS

Steps:

• 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.
• 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.
• Bake 30 minutes or until golden.

TRE'S TEXAS ARMADILLO EGGS

Steps:

• Mix Bisquick, sausage and cheddar cheese by hand.
• Remove stem from peppers and slice lengthwise.
• Remove stems and stuff peppers with the Monterrey Jack Cheese.
• Pat small pieces of the Bisquick mixture flat and wrap around the stuffed peppers.
• Roll each one in the Shake N Bake.
• Bake on an ungreased cookie sheet at 425 degrees for 15 to 20 minutes. Makes 20 to 30 "eggs.".

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:

• 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.