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
  1. Seed jalapenos and slice down the middle length-wise enough to separate the two halfs without completely cutting them in half.
  2. Slice a thin slice of Monterey Jack cheese in between the two halves.
  3. Repeat steps for each of the 24 jalapenos.
  4. 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.
  5. Put stuffed pepper in the center of each pancake; press pancake around the stuffed jalapenos making sure there are no holes.
  6. Bake for 30 minutes at 325 degrees.
Spicy goodness - not for the faint of heart or calorie conscious!