Armadillo Eggs
Recipe Type: Appetizer, Side Dish
Author: Grill Dome Admin
Cook time: 20 mins
Total time: 20 mins
Serves: Many
A variation of Jalapeno Poppers.
Ingredients
  • A bunch of good cavernous Jalapenos
  • 1 lb Jimmy Dean Hot Sausage (the kind from a tube)
  • 2 Cups Bisquick
  • 2 Cups shredded Pepper Jack
  • 1 Cup Mozzerella
  • 1 Package Shake’n’bake for Pork
  • 1 egg (for breading)
Instructions
  1. Set up for indirect cooking and get to about 350-400 degrees
  2. Mix the Bisquick, 2 cups of jack cheese, and sausage. Knead it by hand till you have a
  3. form of moldable dough.
  4. Prep the peppers by cutting a slit down one side and use a melon-baller or small spoon to
  5. scrape out the seeds and ribs (unless you like that kind of thing). Stuff with mozzarella
  6. cheese- but not too tightly or they will burst when cooked.
  7. Take a dollop of the dough and wrap the pepper with it. Take an egg (or 2 depending how many your making) and give it a good beating. Dip or roll the dough-covered pepper in the egg, then cover in the shake-n-bake.
  8. Arrange on the cooking grid so that they are not touching and cook about 20 minutes.
  9. Variations- Cheddar also works well – I usually make a mix of cheese, use 2 cups for
  10. the dough and use the rest for stuffing. You may also try plain or sage sausage (or make
  11. your own!) Also try it with smaller Poblano peppers (my favorite) – yummy!
  12. Remember my previous comments. I would use cream cheese colored with a little yellow food coloring (plus some finely diced onions) for the stuffing instead of mozzarella. I think this looks very ‘egg’ like if you cut it in half, which is a nice way to serve them.
  13. Good luck and happy GDing.
Notes

Recipe Submitted by: Jack Eddington (Grill Dome Community)

 

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