Enjoy these cheesy armadillo eggs that are made with jalapeño chiles, sausage and Original Bisquick® mix – tasty appetizers!
canned whole jalapeño chiles
cups shredded sharp Cheddar cheese (12 oz)
cups shredded Monterey Jack cheese (8 oz)
lb bulk mild pork sausage
cups Original Bisquick™ mix
package (6 oz) seasoned coating mix for pork
Heat oven to 375°F. Spray 15×10-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.
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.
Bake 30 minutes or until golden.
Tips from the Betty Crocker Kitchens
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.
535 Calories, 35g Total Fat, 24g Protein, 32g Total Carbohydrate
- Total Fat
- Total Carbohydrate
- Vitamin A
- Vitamin C
2 Starch; 2 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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