Armadillo Eggs

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

  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 10

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
535
,
% Daily Value
Total Fat
35g
35%
(Saturated Fat
17g,
17%
),
Sodium
1666mg
1666%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.