"A great side dish or appetizer with a little kick. I got this recipe from my mother." — Jennifer
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all-purpose baking mix
1 (16 ounce) package
Cheddar cheese, shredded
crushed red pepper flakes
1 (16 ounce) package
Monterey Jack cheese, cubed
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 are so yummy! If you do not like really spicy foods you can substitue the whole jalapeno for a green chile pepper instead. You can also stuff the jalapenos with 1/2 cream cheese mixture and 1/2 montery jack cheese mixture. You have got to try this recipe anyway you decide to make it...
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 on half of the dough, fold over, seal, and then cook. Let it cool enough so the cheese doesn't run, then slice into bite size pieces. I left out the pepper flakes because I didn't want 'hot'. I also only used 2 teaspoons of garlic salt and that was plenty. As another reviewer stated, had to add 1/3 cup of milk to get the extremely dry mixture to mix.
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 with the cheese on top of the coating mixture. Then I roll into logs and bake. After they cool, I slice and serve with ranch dressing. They usually disappear within minutes!
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 and membrane with the tip of your potato peeler. Rather than cubing the cheese, cut it into rectangles and just slip it in from the end that you cut the stem from.
For the reviewer who wanted more zip: toss the balls into Shake and Bake for Pork, the hot and spicy type. That ups the heat without hiding the flavor.
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. Next time, I may follow another viewers advice and cut the peppers in half. That should cut down on the pepper prep time. These armadillo eggs are a family favorite.
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 was supposed to look, so I was only able to make 9 "eggs". That's a pretty far cry from the 24 that the recipe said it would make. I loved the spice in these - it was perfect for us. I did add some cream cheese to the stuffing of the peppers, which was yummy. I also had to add one egg to the "breading" in order to make it sticky and hold together around the peppers. I would grab a handful of the sausage/breading mixture and then flatten it in my hand (like a hamburger patty, but VERY thin) and then put the jalapeno in the middle and roll the patty around the pepper. It would then take a little smooshing to make it perfectly fit around, but I think this method seemed to work well. All together a very good recipe. I have included a few before and after pics so others can see what it looked like for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 380
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