wilkes

ARMADILLO EGGS
24 fresh, medium jalapeño peppers
1 pound Mild or Hot pork sausage
2 cups Bisquick
1 16-ounce package shredded cheddar cheese
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 16-ounce package Monterey Jack cheese, cubed

Preheat oven to 325°F.

Cut a slit down the side of each jalapeño. Remove and discard the seeds and
as much of the pulp as possible. Trim off the stems. Set aside.

Combine the sausage, Bisquick, cheddar cheese, red pepper flakes and garlic
salt in a large bowl. Mix well.

Insert one or two cubes of the Monterey Jack cheese into each jalapeño. Pinch off a portion of the sausage mixture and shape it around each jalapeño, covering it completely. Arrange the eggs evenly on a greased baking sheet, and bake for 25 minutes until lightly browned.