More Great Recipes: Appetizer

Armadillo Eggs - a la Lee-Ann

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Spicy goodness - not for the faint of heart or calorie conscious!

Ingredients You'll Need

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.

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