Armadillo Eggs

GTU Recipes

Charlotte Hancey was in the kitchen with Nicea today to share her Texas take on jalapeno poppers for a spicy appetizer this new year’s.

Armadillo Eggs
Ingredients:
  • 26 oz can whole pickled jalapeños
  • 2 lbs ground pork sausage
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 1/2 teaspoons BBQ flavored seasoning
  • 1 cup panko breadcrumbs
Directions:
  1. Preheat oven to 400.
  2. Drain jalapeños and pat dry with a paper towel. Cut stems off and remove seeds with a small knife while keeping jalapeño intact.
  3. Combine cream cheese, cheddar, and BBQ seasoning in a bowl. Using a small spoon, fill each jalapeño with cheese mixture. Use the handle of the spoon to help pack it in.
  4. Divide the sausage into approximately 12 portions. Take a portion and flatten into a small, thin patty. Place a filled jalapeño in the center and mold the sausage around it, making sure the jalapeño is completely covered.
  5. Roll the sausage “eggs” in panko to coat. Place on a foil-lined baking sheet. Bake for 20 minutes. Serve hot. Makes 12.
NOTE: It is best to use jalapeños that do not have oil so check the ingredients on the can. For a gluten-free version, omit the panko and brush with BBQ sauce instead.
 
For more ideas, visit Charlotte’s Instagram: @charlotte.shares .

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Table Talk

More Table Talk

Coming Up

More GTU Coming Up

Don't Miss

Trending Stories

Good Things Utah Sponsors

Good Things Utah Facebook