It's common to see these little critters in the area of Texas which I live.
There's really no such thing as an Armadillo Egg since these critters are mammals...
Armadillo Eggs
1 jar whole jalapeno peppers
1 1/2 lbs cheddar cheese grated
1 lb sausage (your choice-hot or mild!)
1 package breading mix
Cut jalapeno peppers in half lengthwise and press half the cheese into them.
Mix remaining cheese with sausage and mold a small amount of mix around each pepper half.
Roll in breading mix to coat and place in baking dish. Bake at 350 for approx. 22 min.
Enjoy, Merry B
(Reprinted with permission)
Armadillo Eggs with Chimichurri Sauce
Recipe by Barb Crow, Derby
(2nd Place Winner in Category)
2 cans whole green chilies (4 oz. each)
1 lb hot sausage
1 1/2 C biscuit and baking mix
2 eggs, beaten
1/2 lb Monterey Jack cheese--cut into 1/2x1/2x1-inch strips
1 packet seasoned coating mix--preferably extra crispy for pork --(such as Shake'n Bake)
---Chimichurri Sauce---
1/3 C vegetable oil (olive oil preferred)
3 T red wine vinegar
1/2 C fresh parsley, finely chopped
1/2 C fresh cilantro, finely chopped
1 clove garlic, pressed or minced
1/4 tsp freshly ground black pepper
1/4 tsp ground oregano
1/4 tsp ground cumin
1/8 tsp salt
First, prepare sauce to allow it to stand and mellow while eggs are being prepared. In a small bowl, mix all sauce ingredients. Makes 1/2 cup.
For armadillo eggs: Cut each pepper in half crosswise and rinse to remove seeds. Stuff each pepper with cheese. Combine sausage and biscuit mix.
Divide mixture into 12 parts. Cover each stuffed pepper with a flattened portion of the sausage mixture, carefully completely sealing pepper inside the sausage covering. Roll "egg" in beaten eggs and then in coating mix.
Place on cookie sheet and bake in 350-degree oven 20 to 25 minutes. To serve, drizzle sauce over each egg.
Makes 12 eggs.
The armadillo eggs can be made with jalapeno peppers for those who like more spice in their life. Chimichurri sauce is as common in Argentina as ketchup is in the United States. It is served over meat, poultry and even veggies.
Source: The Wichita Eagle 1999 Holiday Cookbook
Posted to giftsinajar@yahoogroups.com by Renee |
