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“East” Texas
Armadillo Eggs
Ingredients
24 medium jalapenos
1 lb fresh sausage
2 cups Bisquick
1 16 oz bag of shredded Cheddar cheese
1 tbsp red pepper flakes
1 tbsp garlic salt
1 16 oz package Monterey Jack
Par cooked Bacon
Corn meal or bread crumbs
Lagniappe
Remove seeds and membranes from the chilies.
Combine the sausage, Bisquick, Cheddar cheese, red pepper flakes and garlic
salt in a large bowl. Mix well
Stuff the peppers with the Monterey Jack or your favorite stuffing.
Flatten out the sausage and roll it around each Jalapeno forming an egg
shaped ball.
Roll the eggs in the corn meal
Bake the eggs at 325 for 25 minutes.
The par cooked bacon may be wrapped around each egg at this time and
baked till done or flash fry for two minutes.
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