Not for the faint of heart or those seeking low-cal-vegetarian holiday options, these Armadillo Eggs are certain to be a hit with your Thanksgiving crowd, especially if they are perched in front of the TV watching the big game with a cold beer in hand!
Ingredients:
8 large jalapeño peppers, cut in half lengthwise, seeds and ribs removed
1 package (8 ounces) cream cheese, softened
2 pounds breakfast sausage, formed into 16 patties
1 pound bacon, sliced thin
1 stick butter, melted (optional)
Preparations:
If you’re using a grill, heat it to medium. If not, heat the oven to 400 degrees F. Fill each jalapeño half with cream cheese.
Mold sausage around each jalapeño half, making sure to cover the entire jalapeño. Wrap each “armadillo egg” with a slice of bacon.
Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy. You can also partially grill and finish in the oven for more flavor.
If you don’t have an outdoor grill, bake in the oven for 20 minutes, then broil until the bacon is crispy.
Remove the eggs from the grill or oven and cover with melted butter (optional).
Recipe: Courtesy “Miss Kay’s Duck Commander Kitchen”, Good Morning America
Photo Credit: Louisiana Cookin’ Magazine
