clock menu more-arrow no yes mobile

Filed under:

RBR Tailgating | Armadillo Eggs


This recipe is one I found awhile back and have been wanting to try, so since there's no time like the present I give you "Armadillo Eggs."  They turned out pretty tasty, but a couple of notes:

- Next time I make them I'm forgoing the shake 'n bake.  Didn't really add anything to the taste, and actually made them feel a little "gritty."

- Definitely want to make smaller "eggs" next time, the recipe claims this would make 15-20 and I managed 10. As you can see, could stand to do a little better job sealing the cheese and jalapenos in as well.

- Overall, though, you've got sausage, which is good, bubbly melted cheese, which is good, and jalapenos, which are good, so no real complaints.


8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
1 pound hot bulk pork sausage
1 1/2 cups baking mix (Bisquick)
1/2 cup sliced jalapenos, or to taste
1 6-ounce package pork-flavor Shake 'n Bake, optional

In a medium bowl, thoroughly mix the sausage, cheddar cheese, 1/2 the Jack cheese and baking mix together.

Work a biscuit-size piece of the sausage "dough" into a patty about 1/4-inch thick. Place a pinch of Jack cheese and 2 slices of jalapeno peppers in the center and wrap/mold it around the filling. Seal well. Repeat for the remaining peppers.

Roll the prepared peppers in Shake 'n Bake, if you like. This gives the Armadillo Eggs a crispy crust, more like an armadillo shell.

Bake in a preheated 325° oven on a lightly greased baking sheet until browned, about 25 minutes.