Texas Armadillo Eggs

Recipe by Chef GingerJ
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READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 20
    whole pickled jalapeno peppers (I use a large can of San Marcos brand, you can also use fresh jalapenos, steamed for a few minutes)
  • 1
    lb pork sausage (I use Hot Pork Sausage from Owens)
  • 1
    cup breadcrumbs
  • 1
  • 1
    (8 ounce) container soft cream cheese (I use non-fat)
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DIRECTIONS

  • Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
  • Combine sausage, egg, and bread crumbs in a bowl.
  • Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
  • Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
  • Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
  • Serve with or without a salsa dip.
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