Texas Style Armadillo Eggs are a perfect snack or party food. They’re easy to make, your whole house will smell wonderful, they’re nutritious, and your family will LOVE THEM!
4 ounces of room-temperature cream cheese (I use Neufchatel)
1/4 cup Loco Cheese Dip (It’s on sale, too!)
1 tablespoon garlic powder
1 teaspoon finely-chopped cilantro
1/4 teaspoon ground cumin
Salt to taste (I don’t use any salt because the spices are enough)
6 medium-size jalapenos
2 pounds bulk sausage
1 tablespoon Butcher BBQ marinade
Shake & Bake (if desired) (I use it on half the batch, as my husband loves it)
What to do:
Preheat your oven to 375. Lightly grease a baking or cookie sheet
In a large bowl, mix together the cream cheese, Loco Cheese Dip, garlic, cumin, and cilantro. Blend well. Add a little salt if you think you need it.
Remove the stems from the jalapenos, cut in half lengthwise, scoop out ALL of the seeds, and cut the sliced jalapenos in half, horizontally. (You’ll end up with jalapeno quarters.)
Put about a teaspoon of the cheesy filling in each jalapeno quarter.
Pat the sausage into as many 3-inch circles as you have jalapeno quarters.
Place a stuffed jalapeno in the center of each sausage circle.
Wrap the sausage around the jalapenos, completely, and form into an egg shape.
Brush the “eggs” with the Butcher BBQ marinade. Roll in Shake & Bake, if you desire.
Put the “eggs” on the baking sheet, and bake for about 20 minutes. Watch carefully; when the sausage is cooked, they’re done. If you want them to be a little browner, put the sheet under the broiler for a few minutes.
You can also cook Texas Pepper Jelly’s Armadillo Eggs on the grill.
Serve with various dressings and dips. My daughter uses Ranch dressing, my husband uses salsa, and my son dips them in everything. As for me, I like to dip mine in Loco Cheese Dip.
I mean, has anybody ever really had enough cheese?