About the Recipe
We know armadillo's don't actually lay eggs, but that's what these are called. Instead of doing a half pepper which is a pain to eat, we make these more manageable. Enjoy them at your next family gathering, potluck, or cocktail party!
Ingredients
2 lbs breakfast sausage
5-8 large Jalapenos
16 oz cream cheese (2 blocks)
1 cup shredded cheddar cheese
4 TB Bare Bones all-purpose seasoning
4 oz BBQ sauce of choice (We like original for this one)
Preparation
Mix cream cheese, cheddar cheese, and 2 TB of Bare Bones in bowl, set aside
Cut jalapenos long ways and discard seeds
Mix breakfast sausage and remaining 2 TB of Bare Bones on another bowl, set aside
Take cream cheese mixture and with hands fill jalapeno's so that the filling is domed over
Once all peppers are full, cut into 3/4 to 1-inch pieces
Grab a good amount of sausage and smash into the palm of your hand created an even layer
Place one piece of cheese stuffed jalapeno in the center and gently create a ball around the jalapeno. Excess sausage can be placed back into the sausage bowl.
Place on a cookie sheet or other dish for later
Repeat until you are out of Peppers or Sausage (depending on the size of the peppers will depend on how many pieces you get in the end.)
Chill until ready to cook
For cooking,
preheat oven to 425
Take Armadillo eggs and grill them until the desired color is reached
Place in over 10-25 minutes until internal temperature reaches 160 (if necessary)
Once temperature reached, use a spoon to put a generous amount of BBQ sauce on top of each egg.
Finish glaze in over for 10 minutes
Serve hot
For more of a kick, instead of discarding the seeds, add them back into the cheese mixture before filling jalapenos