Easy Armadillo Eggs10 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!” - by HYATTTM
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder.
- Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
- Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.
Amount Per Serving (8 total)
- 397 cal
- 29.5 g
- 16.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This was delicious. The flavor was very nice. The only reason we gave it four stars is that it isn't quite "quick and easy" to make. Also, we got 16 rather large jalepenos, and we ran out of cream ..." See morecheese and sausage halfway. Again though, an excellent appetizer!"
"These were really good. I did not have chives so that were left out. I used a fiesta blend grated cheese instead of cheddar. I must not have read the recipe very carefully because I mixed the shake..." See more n bake, cumin and chili powder in with the sausage and cheese mixture. I guess it didn't make a difference because everyone that tried them absolutley loved them!!! One other thing I did differently was I made actual eggs. Instead of slicing the jalapenos I used a paring knife to cut off the end of the pepper with the stem. Then using the knife I scraoped the seeds off the inside ofthe pepper and poured them out. I then put the cream cheese mixture in a baggie and cut a hole in the corner and filled the peppers. I took some of the sauage mixture and wrapped it around the stuffed jalapenos. Then baked as stated in the recipe. If you do this remember that as the sausage cooks the fat cooks out and the sausge will shrink so make sure that it is covered well. I had my peppers completely covered and when they finished baking I had peppers peeking out of the sauage, it didn't effect the taste at all, just presentation."
"To me, these are a pain in the butt to make! But my husband loves them so much that it's worth it. My variations: I use hot sausage & I always need more than 1 lb. I have trouble getting the peppers c..." See moreovered completely. I use Pepper Jack cheese instead of plain cheddar. And I use Shake & Bake Hot & Spicy to roll them in. Some like it REAL HOT! Thank you for sharing the recipe!"
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