Famous Armadillo Eggs (Appetizers)

Armadillo Eggs (Appetizers)

2 jars (16 oz. ea.) whole pickled jalapeño peppers, drained
4 cups (16 oz.) shredded Cheddar cheese, divided
1 lb. bulk pork sausage
1-1/2 cups Bisquick baking mix
3 eggs, lightly beaten
2 envelopes Shake ‘n Bake pork flavored seasoned coating mix

Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese.

In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.

Dip into eggs, then roll in coating mix. Place on a baking sheet coated with nonstick cooking spray.

Bake at 350° F., for 35 to 40 minutes or until golden brown.

Yield: about 3 dozen.

Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.