TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: about 3 dozen.
The crust is crispy, and the peppers give this armadillo eggs recipe a nice zesty flavor. —Peggy Campbell, Welch, Texas
3 cans (12 ounces each) pickled jalapeno peppers
4 cups shredded cheddar cheese, divided
1 pound bulk pork sausage
1-1/2 cups biscuit/baking mix
3 large eggs, lightly beaten
2 envelopes 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 cooking spray. Bake at 350° for 35-40 minutes or until golden brown.
1 each: 126 calories, 8g fat (4g saturated fat), 36mg cholesterol, 543mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 5g protein.
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