Thanks to the Homesick Texan for this recipe…
“When I make my armadillo eggs, I adapt a recipe created by the Southfork Ranch. (If you’re a fan of the TV show “Dallas,” the ranch is indeed a real place, though I don’t think anyone named J.R. Ewing or Miss Ellie lives there.) Their version is simple—quartered jalapeños stuffed with cheddar, wrapped in sausage and baked. Sure, the cheddar lends a yolk effect to the “eggs” when sliced in half. But I combine softened cream cheese with the cheddar, as I adore how its cool creaminess complements the hot jalapeños”
4 ounces cream cheese, room temperature
1/4 cup yellow cheddar cheese, shredded (2 ounces)
1 clove garlic, minced
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños
2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing
Preheat the oven to 375 and lightly grease a baking sheet.
Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.
Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.
Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.
Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.
Serve with buttermilk dressing, queso or salsa.
Yield: 24 armadillo eggs
If you’ve come across another recipe for Armadillo Eggs I’d love for you to share a link for it in the comment section of the blog!