Armadillo Eggs

• 2 (6 oz.) pkgs. shredded Monterey Jack Cheese
• 1 1/2 c. buttermilk Bisquick
• 1/2 lb. sausage
• 1 (1 lb.) can whole jalapenos, seeded and deveined
• 1 (6 oz.) box (2 envelopes) seasoned coating mix for pork (Shake and Bake)
• 2 eggs, beaten

1. Mix together 1 pkg. of cheese, 3/4 c. dry Bisquick and all of the sausage.
2. Cut jalapenos in half.
3. Stuff a half pepper with the Bisquick/sausage/cheese mixture.
4. Stuff the other half pepper with just cheese.
5. Pinch together tightly.
6. Prepare the other 3/4 c. Bisquick according to directions and roll out 1/8 inch thick.
7. Wrap each jalapeno in dough and roll in your hands to form an egg, removing any extra dough.
8. Roll in coating mix, dip in beaten egg and roll in coating mix again.
9. Bake at 325u0b0 20-25 minutes.

shredded monterey jack cheese, buttermilk bisquick, sausage, whole jalapenos, coating mix for, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958592 (may not work)