Armadillo Eggs

From the kitchen of Kevin Taylor, the BBQ Guru

These are a popular item on the BBQ cook-off trail. Prepare the STUFFING and the BREADING ahead of time. We cook these in the smokers and get a nice smoky taste, but grilling is just as tasty!

20 jalapeno peppers

Stuffing:
1/2 package cream cheese
1/2 cup sharp Cheddar cheese
1/2 cup mozzarella cheese
1/8 teaspoon salt
1/4 teaspoon chili powder

Breading:
1/2 pound raw pork sausage
1/2 pound sharp Cheddar cheese
1 1/2 cups Bisquick
2 eggs
1 package Shake & Bake for pork

Split the jalaps in half lengthwise and de-seed.

Mix together the STUFFING ingredients and pack the jalaps. Put the jalaps back together.

Mix the Bisquick, sausage and Cheddar cheese.

Take this mixture and form around a jalap. Use enough to cover completely.

Beat the eggs and dip the covered jalaps in the egg and then roll in the Shake and Bake.

Bake at 350 degrees F for 25 minutes. You can also grill these, turning a couple times.