Armadillo Eggs - a la Lee-Ann
24 fresh jalapenos
24 slices Monterey Jack cheese
2 C. Bisquick
1 lb. andouille sausage (or any other spicy variety)
1 lb. shredded Cheddar cheese
1 Tbsp. cayenne
1 Tbsp. garlic salt
Seed jalapenos and slice down the middle length-wise enough to separate the two halfs without completely cutting them in half.
Slice a thin slice of Monterey Jack cheese in between the two halves.
Repeat steps for each of the 24 jalapenos.
Mix the remaining ingredients with your hands. Add a little milk if it dough formed seems dry. Divide the dough into 24 balls and pat into pancakes.
Put stuffed pepper in the center of each pancake; press pancake around the stuffed jalapenos making sure there are no holes.
Bake for 30 minutes at 325 degrees.
Pairs Well With
Spicy goodness - not for the faint of heart or calorie conscious!