Easy Armadillo Eggs Recipe - Allrecipes.com
Easy Armadillo Eggs Recipe
  • READY IN 45 mins

Easy Armadillo Eggs

Recipe by  

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

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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Jul 09, 2006

This was delicious. The flavor was very nice. The only reason we gave it four stars is that it isn't quite "quick and easy" to make. Also, we got 16 rather large jalepenos, and we ran out of cream cheese and sausage halfway. Again though, an excellent appetizer!

Most Helpful Critical Review
Sep 12, 2006

Way too much going on here. The filling is good but the sausage was difficult to mold around the peppers. I just didn't like the combination.


15 Ratings

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.

Apr 02, 2005

To me, these are a pain in the butt to make! But my husband loves them so much that it's worth it. My variations: I use hot sausage & I always need more than 1 lb. I have trouble getting the peppers covered completely. I use Pepper Jack cheese instead of plain cheddar. And I use Shake & Bake Hot & Spicy to roll them in. Some like it REAL HOT! Thank you for sharing the recipe!

Dec 19, 2006

hey this is a great recipe you need to add hamburger meat to it helps make it easy to wrap the peppers and an egg will help keep it together

Jul 07, 2006

A huge hit!! They were fabulous. I didn't add the bacon to the cream cheese filling because I thought it was a little much. Also I used a split of hot sausage and mild. Be sure stuff the peppers very well. The cream cheese filling is what helps cool the heat of the pepper. I had a few people bit off pieces without the filling, and they thought it to be too hot. Overall I will make again and again.

Dec 08, 2009

My husband loved these! I used shredded bbq pork instead of sausage, and panko instead of bread crumbs... They turned out great.

May 02, 2006

I owed my hubby since he had been especially helpful with a project so I painfully made these for him since he is a native Texan and absolutely loves hot and spicy. What a labor of love. The two previous reviews were both very good and helpful. This is a great recipe and he loved these. I never tried one so I can't attest. Thanks !


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 1227 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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