Armadillo Eggs – Medium or Hot – You choose the recipe

armadillo2

I found this recipe on the Carbquick recipe page and had to try it since I’m very into stuffed pepper/jalapenos lately. Loving them. The only thing is, the original recipe was for basically a fire bomb. Hubby and I enjoy some heat, but not the kind that ruins taste buts or causes intestinal issues. So, I took the original recipe and toned it down for us, because I guess we’re wimps. I will post both recipes so you can choose. My version turned out fantastically well, though I will be the first to admit the finished product doesn’t have a lot of eye appeal, but it was super, duper tasty!

I got some extremely large jalapenos, so I made 3 apiece for hubby and myself, and that was our protein for our dinner, too. They were big and filling. The original recipe calls for 24 jalapenos. So I’m going to do my recipe as I did it with the large jalapenos.

  • 6 extra large jalapenos
  • 1 lb pork sausage (I had some roasted red pepper seasoned that was wonderful)
  • 1 cup Carbquick (or Bisquick)
  • 4 oz cream cheese
  • 4 Tblsp grated extra sharp cheddar cheese
  1. Cut off the stem and slice open peppers. Remove seeds and pulp. (I use a grapefruit spoon to accomplish this without hassle) Rinse well with cool water and set aside
  2. Mix sausage and CarbQuick together. Divide into 6 equal portions.
  3. Divide cream cheese into 6 equal portions and using a butter knife, spread into jalapenos. Fill the rest of the way with the cheddar. Squeeze closed.
  4. Using one portion of meat for each, wrap the jalapeno with the sausage. Trial and error to get it right. I plugged the top (stem part) with a little chunk, and then squeeze the rest around the outside.
  5. Place on a greased foil on a baking sheet.
  6. Bake for 1 hour in pre-heated 350 degree oven.
  7. Serve with ranch or sour cream.

Original Recipe from Carbquick website – SUPER HOT!

  • 24 jalapeno peppers
  • 1 pound hot spicy sausage meat
  • 2 cups Carbquik
  • 1 (16 ounce) package Cheddar cheese, shredded
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon garlic salt
  • 1 (16 ounce) package Monterey Jack cheese, cubed
  • garnish with smoky flavour crushed bacon bits sprinkled on before baking
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Lightly grease a medium baking sheet.
  3. Cut a slit in each jalapeno pepper.
  4. Remove and discard seeds* and pulp. (* if you’re weak)
  5. In a medium bowl, mix sausage, Carbquik, Cheddar cheese, crushed red pepper, and garlic salt.
  6. Stuff jalapenos with the Monterey Jack cheese cubes.
  7. Shape sausage and baking mix glop around the jalapenos to form balls.
  8. Arrange jalapeno balls on the prepared baking sheet. sprinkle on the bacon bits
  9. Bake 25 minutes in the preheated oven, until lightly browned.

 

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