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Armadillo Eggs

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Armadillo Eggs
  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 10
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Enjoy these cheesy armadillo eggs that are made with jalapeño chiles, sausage and Original Bisquick® mix – tasty appetizers!
Updated Apr 13, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

535 Calories, 35g Total Fat, 24g Protein, 32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
535
Total Fat
35g
0%
Saturated Fat
17g
0%
Sodium
1666mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
1g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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