Armadillo Eggs

Armadillo Eggs

72

"A great side dish or appetizer with a little kick. I got this recipe from my mother."
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Ingredients

55 m servings 541 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1390 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
  2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
  3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
  4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
  5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

72
  1. 89 Ratings

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Most helpful positive review

My husband and I had a wonderful time preparing these together. We were a bit unsure if the sausage needed to be cooked ahead of time and from our experience it does not have to be cooked. They ...

Most helpful critical review

These were good but next time I don't think I will make 'eggs'. I think I will just roll out the sausage dough with a greased roller and put green chili peppers and shredded pepper jack cheese ...

My husband and I had a wonderful time preparing these together. We were a bit unsure if the sausage needed to be cooked ahead of time and from our experience it does not have to be cooked. They ...

This was very dry and hard to handle. I added 1/3 cup milk to the batter and it worked very well. Also tried with Cream Cheese in the jalepenos and it was wonderful!

The batter needs about 1/2 cup of milk to make the it stick to the pepper and cheese. Just the right amount of spiciness for me.

This dish has been a hit! Now I'm "told" what to bring to pot-luck dinners. I've modified the recipe by using garlic powder instead of the salt. To save time, I chop up the jalopeno's and place ...

These were good but next time I don't think I will make 'eggs'. I think I will just roll out the sausage dough with a greased roller and put green chili peppers and shredded pepper jack cheese ...

These are good hot from the oven or cold from the fridge. Great appetizer for casual get togethers. I have a couple of time saving tips: Cut the stem off of the jalapeno and scoop out the seeds...

This is a very time consuming and tedious recipe, but as with many other things in life, the finished product is worth the wait! I have made these several times exactly as the recipe states. N...

These were really tasty! I agree that next time I might just cut up the peppers and make more of a log out of this just for easier making. My jalapenos were large and I had no idea how this wa...

We had a Mexican Fiesta on Christmas Eve and these were a BIG HIT! A little time consuming when you make enough for thirty people, but worth it. We wanted them smaller so we cut the peppers ...