Recipe: 2021 Armadillo Eggs

Armadillo Eggs. These armadillo eggs are a family favorite. 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. In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce.

Armadillo Eggs An armadillo egg is a twist on a Scotch egg, which is a whole soft- or hard-boiled egg wrapped in sausage and deep fried. Unlike the Scotch egg, the armadillo egg doesn't use an egg. Going full Texas, it uses a jalapeño pepper, stuffed with a mixture of cream cheese and cheddar cheese, then wrapped in sausage and fried. You can cook Armadillo Eggs using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Armadillo Eggs

  1. Prepare 1 lb of Jimmy Dean Sage sausage.
  2. You need 1 lb of Jimmy Dean Regular Sausage.
  3. You need 16 oz of Colby & Monterey Jack Cheese.
  4. Prepare 8 oz of cream cheese.
  5. It's 1 1/2 tbsp of chopped Green Olives with Jalapeño.
  6. Prepare 2 of jars Trappey's Whole Jalapeño (about 10-12 peppers).

Armadillo Eggs made with jalapenos, cream cheese, sausage and bacon make a seriously tasty and spicy appetizer. You'll bite through bacon and sausage and into a gooey, cheesy whole jalapeno in the middle. You'll notice there is no egg involved in Armadillo Eggs. I imagine they got the name because they resemble Armadillo Eggs.

Armadillo Eggs step by step

  1. Blend the chopped Olives and soften cream cheese.
  2. Blend sausages and cheese together.
  3. Spilt Jalapeños in half and remove seeds.
  4. Stuff the Jalapeños with the cream cheese mixture.
  5. Make patties with the sausage & cheese mixture..
  6. Place the stuffed Jalapeños cream cheese side down on the sausage patties. Wrapping the patty around the pepper sealing the bottom..
  7. Place eggs in a glass lighty greased backing dish seam side down..
  8. Bake 1 hour at 350°.
  9. NOTE: For a spicier egg substitute with 1 lb Jimmy Dean Hot Sausage..

Mix together the cream cheese, cheddar cheese and garlic until well blended. Taste and add salt if needed. Remove the stems from the jalapeños and cut in half. Line a medium baking sheet with aluminum foil and fit with a cooling wrack. Make a cut on each pepper on one side from the stem to the tip.

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