Armadillo Eggs Recipe

Ingredients

20

canned whole jalapeño chiles

3

cups shredded sharp Cheddar cheese (12 oz)

2

cups shredded Monterey Jack cheese (8 oz)

1

lb bulk mild pork sausage

2

                        cups Original Bisquick™ mix

2

eggs

1

package (6 oz) seasoned coating mix for pork

Preparation

Heat oven to 375°F. Spray 15x10-inch pan with cooking spray. Cut lengthwise slit on one side of each chile, leaving other side intact; remove seeds. Stuff each chile with about 2 teaspoons Cheddar cheese. Pinch edges to close; set aside.

In large bowl, mix remaining Cheddar cheese, the Monterey Jack cheese, sausage and Bisquick mix. Shape about 2 rounded tablespoonfuls of sausage mixture into 1/4-inch-thick patties. Place 1 stuffed chile in center of each patty and wrap mixture around chile. Dip in eggs; roll in coating mix. Place in pan.

Bake 30 minutes or until golden.

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