Armadillo Eggs

Armadillo Eggs

Enjoy these cheesy armadillo eggs that are made with jalapeño chiles, sausage and Original Bisquick® mix – tasty appetizers!

Prep Time

45

Minutes

Total Time

1:15

Hr:Mins

Makes

10

servings

20
canned whole jalapeño chiles
3
cups shredded sharp Cheddar cheese (12 oz)
2
cups shredded Monterey Jack cheese (8 oz)
1
lb bulk mild pork sausage
2
cups Original Bisquick® mix
2
eggs
1
package (6 oz) seasoned coating mix for pork
  1. Heat oven to 375°F. Spray 15x10-inch pan with cooking spray. Cut lengthwise slit on one side of each chile, leaving other side intact; remove seeds. Stuff each chile with about 2 teaspoons Cheddar cheese. Pinch edges to close; set aside.
  2. In large bowl, mix remaining Cheddar cheese, the Monterey Jack cheese, sausage and Bisquick mix. Shape about 2 rounded tablespoonfuls of sausage mixture into 1/4-inch-thick patties. Place 1 stuffed chile in center of each patty and wrap mixture around chile. Dip in eggs; roll in coating mix. Place in pan.
  3. Bake 30 minutes or until golden.
Makes 10 servings (2 appetizers)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Unbaked Armadillo Eggs may be refrigerated up to 2 hours before baking or frozen up to 1 month. If frozen, add about 5 minutes to the baking time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 535
    • Total Fat 35g
      • (Saturated Fat 17g,),
    • Sodium 1666mg;
    • Total Carbohydrate 32g
      • (Dietary Fiber 1g,
    • Protein 24g;
    Percent Daily Value*:
      Exchanges:
      • 2 Starch;
      • 2 1/2 High-Fat Meat;
      • 2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.