Armadillo Eggs

Serves: 5
Total Calories: 720
Yield: 15 eggs


1/2 pound Monterey Jack cheese, grated
1/2 pound hot bulk Texas sausage
1 1/2 cups buttermilk biscuit mix
15 medium jalapeño peppers, canned
1/2 pound Monterey Jack cheese, cubed (or with jalapeños)
1 box Shake 'n Bake for Pork
2 eggs, beaten


Mix cheese and sausage; add biscuit mix 1/2 cup at a time until thoroughly mixed. The mixture will become a very stiff dough and should be kneaded several minutes. Set aside. Slit and seed jalapeños. Stuff each pepper with a cube of cheese and pinch the pepper closed around the cheese. Pinch off a bit of the cheese-sausage mixture and pat into a flat pancake about 1/4 inch thick. Place the cheese-stuffed pepper in the middle of the pancake and wrap pepper completely with dough, being sure that all edges and ends are sealed completely. Roll the dough-covered pepper back and forth in your hands to mold egg shape. Roll each “egg” in Shake ‘n Bake until coated. Dip armadillo eggs in beaten eggs and Shake ‘n Bake again. At this point, the armadillo eggs may be baked or frozen. To serve, bake in slow oven about 300° for 20–25 minutes. If the cheese begins to bubble out, remove from the oven. The “eggs” will seem soft to the touch, but upon cooling will crust nicely. Best served slightly warm.

Fun Fact: The armadillo has long been associated with Texas, having emigrated from South America. Once hunted for its meat, the armadillo is now more of a tourist attraction, and its “shell” (actually a super thick skin) is often fashioned into assorted baskets and gift items.

Nutritional Facts:

Serves: 5
Total Calories: 720
Calories from Fat: 467

This Armadillo Eggs recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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