Introduction: Armadillo Eggs

About: First, I am not a chef. I'm a pretty good home cook who has a serious passion for food that I like to eat. That hunger is what fuels my passion for food. The only things I love more than cooking are God, Fa…
I took a batch of these to work with me once to share with my co-workers.  I noticed one co-worker not eating any so I asked if he'd already tried one.  He sheepishly but seriously told me, "I'm gonna pass, I don't like eggs."  I couldn't help but laugh but then explained to him that armadillos don't lay eggs but I call them this because of their look after they're cooked.  After giving the ingredients, my co-worker ate and enjoyed the latest laying of Armadillo Eggs. 

These are great at a house party as hors d'oeuvres, appetizers, or as an entree'.  We serve them with spicy mayo, mayo mixed with a little lemon juice and Sriracha sauce, or habanero pepper jelly.

What you'll need:

7 - 10 Large Fresh Jalapeño peppers
1 pound sausage
1 cup Bisquick® Baking Mix
1 (8 ounce) package shredded Cheddar or Mexican cheese
1 (8 ounce) package Monterey Jack or Pepper-Jack cheese
Salt & Freshly Ground Pepper to taste

Step 1: Prepare the Peppers

Use whole fresh Jalapeno Peppers.  It will take anywhere from 7-10.  Don't use pickled peppers, the taste will be completely different.  Cut the stem end off the pepper.  Then using a serrated fruit spoon or a fruit baller, remove the seeds and ribs.  Stuff the pepper with cubed pepper-jack cheese and set aside.

Step 2: Prepare the Sausage

In a medium bowl, mix 1-pound sausage, 1-cup Bisquick, 1-8 ounce package shredded cheese, salt & ground pepper. (The seeds make the eggs hotter, so you choose whether to use them or not depending on your tolerance. I use them!)  Mix thoroughly. 

Step 3: Construction

Take enough of the sausage mixture, about 3-4 ounces, to make a thin patty a little bigger than your hand.  Place the prepared pepper in the middle of the patty and begin to form the sausage around the pepper.  (Make sure that you use enough sausage mixture so that the patty isn't too thin.  It will pull apart too easily during the cooking process if it is.) 

Work with the sausage covered pepper until it's in the shape of an egg.  (Don't worry, it'll take some practice to get it right.  Also try to keep your hands cold during this process.)   

Repeat this process until you have covered and formed all the peppers into eggs.

Step 4: Cook

Wipe a grill with Extra Virgin Olive oil and heat to medium high(350°),   Cook the eggs until you see the egg beginning to crack open.  Turn them to ensure even cooking with no burning or sticking.  (No pink pork sausage, cook them DONE!) 

Remove, rest, serve with spicy mayo or pepper jelly, ENJOY!