Armadillo Eggs ...p18

While reading the recipe instructions, I couldn't help wonder where in the world they came up with the name "armadillo eggs."  An armadillo may look like a reptile hiding beneath armored plates (it certainly doesn't look like a chicken!) wallowing to lay an egg somewhere, but we all know that it's not, so I certainly couldn't imagine how stuffed jalapenos could be compared to armadillo eggs.

That is, until I wrapped the jalapeno halves, looking pokey with sausage-laden cream cheese, with a whole piece of bacon.  After cooking, (and I do wish I had my pictures!) they looked like they had the armor of an armadillo! 

AMAZING!

And delicious!  I could make a meal out of these.  I cooked mine for a little less than an hour - their size must determine their degree of heat, as stated in the recipe, because these were not very spicy,  though I purposefully left a bit of the vein in these jalapenos, fearing they wouldn't be very hot.  They weren't.  Next time I'm going to choose smaller for more heat.

The critic says, "YUM" to armadillo eggs!

Hardy Appetit!

ARMADILLO EGGS

15 whole fresh jalapenos (the bigger they are, the cooler they are)
Cut lengthwise, clean and remove seeds
Mix 1 lb. sausage, browned and drained, with
1 cube (8 oz*) cream cheese
Bacon (30 1/2 pieces)
Toothpicks

Stuff paste of sausage and cream cheese in jalapeno halves.  Wrap in bacon and stick a toothpick through it.  Bake at 300° 1-1/2 hours.  Longer they cook, the cooler they get.

*the cookbook says "1 cube" - I clarified with the contributor it means 8 oz.