Appetizer · Snack

Armadillo Eggs

Oh boy, this recipe is a doozy.

I spotted it in my St. Paul Lutheran Church cookbook from Vernon, Texas and knew I had to make it.

“Armadillo eggs” are stuffed jalapenos wrapped in a sausage-cheese mixture. This recipe also called for rolling them in Shake n’ Bake mix, which I did.

This is a whopper of an appetizer. If you want to bring the heat to a party, or you want to surprise guests before dinner, this is a recipe to make.

Although it is spicy, it’s really good. I love stuffed jalapenos, and adding sausage and cheese to the OUTSIDE of them makes them even better.

You can stuff your jalapeno with whatever cheese you desire (cream cheese, mozzarella, jack) but I highly recommend stuffing them with pepper jack to kick the heat up even more.

This is a delightful little snack and would go great at your next football party…or maybe even Thanksgiving!


Armadillo Eggs

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Spicy cheese-stuffed jalapenos wrapped in sausage and cheese and baked to perfection.


  • 1 lb. ground pork sausage (I used breakfast sausage)
  • 2 cups Bisquick
  • 1 cup shredded cheddar cheese
  • 10 jalapenos, tops cut off and seeds scooped out of inside
  • 8 oz. Pepper Jack cheese, cut into sticks
  • 1 box Shake n’ Bake pork
  • Directions

    1. Mix sausage, cheddar cheese and Bisquick together in a large bowl.
    2. Hollow out jalapenos and place a stick of Pepper Jack cheese inside.
    3. Wrap sausage mixture around jalapenos. Roll in Shake n’ Bake.
    4. Bake at 350 degrees for 30-40 minutes, or until cheese inside jalapenos starts to melt.

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