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Easy Armadillo Eggs

SUBMITTED BY: HYATTTM

"A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!"

RECIPE RATING:

Read Reviews (8)

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (8 ounce) package cream cheese, softened
1/4 cup bacon bits
1 tablespoon chopped fresh chives
1 teaspoon hot sauce
1 pound pork sausage
1 cup shredded Cheddar cheese
1 (5.5 ounce) package seasoned coating mix
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
16 fresh jalapeno peppers

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 30, 2005 by LITTLELADYJONES

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

LITTLELADYJONES
Nov. 30, 2005

These were really good. I did not have chives so that were left out. I used a fiesta blend grated cheese instead of cheddar. I must not have read the recipe very carefully because I mixed the shake n bake, cumin and chili powder in with the sausage and cheese mixture. I guess it didn't make a difference because everyone that tried them absolutley loved them!!! One other thing I did differently was I made actual eggs. Instead of slicing the jalapenos I used a paring knife to cut off the end of the pepper with the stem. Then using the knife I scraoped the seeds off the inside ofthe pepper and poured them out. I then put the cream cheese mixture in a baggie and cut a hole in the corner and filled the peppers. I took some of the sauage mixture and wrapped it around the stuffed jalapenos. Then baked as stated in the recipe. If you do this remember that as the sausage cooks the fat cooks out and the sausge will shrink so make sure that it is covered well. I had my peppers completely covered and when they finished baking I had peppers peeking out of the sauage, it didn't effect the taste at all, just presentation.

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3 users found this review helpful

These were really good. I did not have chives so that were left out. I used a fiesta blend... MORE

Reviewed on Apr. 2, 2005 by CorinneD

To me, these are a pain in the butt to make! But my husband loves them so much that it's worth... MORE

Reviewed on Jul. 9, 2006 by sideorder

This was delicious. The flavor was very nice. The only reason we gave it four stars is that... MORE

Reviewed on Jul. 7, 2006 by Eric Hauser

A huge hit!! They were fabulous. I didn't add the bacon to the cream cheese filling because I... MORE

Reviewed on Jan. 14, 2008 by Robin

These are super! The guys love them and I am required to bring them to the Super Bowl party... MORE

Reviewed on Dec. 19, 2006 by heathdc1

hey this is a great recipe you need to add hamburger meat to it helps make it easy to wrap the... MORE

Reviewed on Sep. 12, 2006 by April

Way too much going on here. The filling is good but the sausage was difficult to mold around... MORE

Reviewed on May 2, 2006 by Breeze

I owed my hubby since he had been especially helpful with a project so I painfully made these... MORE