Armadillo Eggs

[jaws31220]

Hi guys can I get one of you to shoot me the armadillo egg recipe.
Those look awesome and I want to try them tomorrow. Thanks

[J Perrigin]

All I do is boil the eggs, peel, wrap in breakfast sausage mixed with a
dusting of dry rub. Smoke for approx. 2-3 hours @ 250 with a little
hickory, lump, and fruit (cherry) wood. Hope this helps.

-Jason in Dickson TN

[jaws31220]

thank you

> > Those look awesome and I want to try them tomorrow.  Thanks- Hide quoted text -
>
> - Show quoted text -

[Rick Foster]

Texas Armadillo Eggs

1 pound hot sausage
1 pound white Monterey Jack cheese grated
1 1/2 cups Bisquick
Shake 'n' Bake pork
Jalapeno peppers
2 eggs; beaten

Cut end off Jalapeno peppers and hollow out. Stuff grated cheese inside
peppers. Wrap sausage around peppers covering completely. Dip in egg and
roll in Bisquick and Shake 'n' Bake pork. Place armadillo eggs on
ungreased cookie sheet. Bake for 25 to 30 minutes at 350 degrees.

[J Perrigin]

No problem. Take pics and let us know how they turn out. The name is also
applied to jalapeno poppers. Just so you know. I don't call my poppers
that though.

-Jason in Dickson TN
----- Original Message -----
From: "jaws31220" <jaws...@yahoo.com>
To: "The Smoke Ring BBQ List" <smoker...@googlegroups.com>

Sent: Monday, September 28, 2009 10:59 PM
Subject: [BBQ] Re: Armadillo Eggs

[Tom in Virginia Beach]

On Sep 28, 10:22 pm, jaws31220 <jaws31...@yahoo.com> wrote:
> Hi guys can I get one of you to shoot me the armadillo egg recipe.

This recipe was posted to the list by Rock in 1998:

Recipe 1

Texas Armadillo Eggs 1

1/2 lb shredded jack cheese
1/2 lb shredded cheddar cheese
1/2 lb hot sausage
1 1/2 cup bisquick
1 egg, beaten
1 pkg spicy shake n bake
20 jalapenos
Recipe by Rock McNelly on Mar 24, 1998.

The peppers can be fresh or canned, just be sure you drain well if
canned. You can also use the round mild cherry peppers instead. Slice
the peppers in half lengthwise down one side only and scrape out the
seeds. If you accidentally cut all the way through, just try to keep
the two halves together. Mix Bisquick, sausage and cheddar in a large
bowl. (Use your hands, and work those muscles!) Get your assembly line
ready: the peppers, the shredded jack cheese, the sausage mixture, the
beaten egg in a shallow bowl, the Shake N Bake in a shallow bowl, and
a baking rack on a cookie sheet, both coated with cooking spray. Stuff
each pepper with shredded jack, then stick the halves back together,
if separated. Grab a handful of the sausage goo and wrap around the
pepper in the shape of an elongated egg. Dip in beaten egg and roll in
Shake N Bake to coat evenly. Place on baking rack. When the peppers
are all ready, bake at 350F for 25 minutes or till crisp. NOTES: You
can put the peppers straight on the baking sheet instead of on a rack,
but they wind up flat on one side. Hey, they still taste just as good,
though. Also, don'tsp be stingy with the sausage mixture. Be sure you
cover the entire pepper, or cheese could explode out the side while
baking. And, a final thought: I've heard it said that you can stuff
the peppers with cream cheese instead of shredded jack. I tried that
ONCE, and all I can say is that it takes more manual dexterity and WAY
more patience than I have. And I really didn'tsp think the results
were worth it. But whatever way you decide to go, good luck. I tried
cream cheese in both fresh and canned peppers and had good results, in
fact the cream cheese didn'tsp melt and run out like the jack cheese
did. Which reminds me, after about 10 minutes in the oven the cheese
begins to melt and run. When that happens remove the rack from the
oven and turn the" leakers" up so that the cheese doesn'tsp all run
out, then return the rack to the oven for the duration of the cooking
time.

Servings - 12+
PreHeat -
Prep Time -
Inactive Prep Time -
Cooking Time -
Total Time -
Difficulty -
Source - bbq list
Nutrition Info -
Recipe Notes -

Enjoy the recipe,
Thomas Garrou

CookWare Deluxe - http://www.DigitalFriedChicken.com

Recipe 2

I found this recipe on a mail list a few years ago:

Texas Armadillo Eggs 2

2-6 oz pkg grated Monterey Jack cheese, divided
1 1/2 cup Bisquick
1/2 lb bulk sausage, crumbled
1-26 oz can whole jalapenos, seeded and deveined
1-6 oz pkg seasoned coating mix for pork (such as Shake and Bake)
2 eggs, beaten

These appetizers have become a tradition in East Texas in recent
years. They are similar to the Mexican Chili Rellano.

Mix half the cheese with baking mix and sausage. Stuff peppers with
remaining cheese. Pinch together tightly. Roll dough 1/8 inch thick.
Wrap each jalapeno in dough. Remove excess dough and seal completely.
Shape each like an egg. Roll each Armadillo Egg in seasoning mix, then
dip in beaten egg and roll in seasoning mix again. Arrange on baking
sheet and bake at 325°F (160°C) 20 to 25 minutes. Makes about 10
Armadillo Eggs. May be made ahead and reheated.

Servings -
PreHeat -
Prep Time -
Inactive Prep Time -
Cooking Time -
Total Time -
Difficulty -
Source - mail lists
Nutrition Info -
Recipe Notes -

Enjoy the recipe,
Thomas Garrou

CookWare Deluxe - http://www.DigitalFriedChicken.com

Tom in Virginia Beach