Armadillo Eggs-Hall

• 1/2 lb. Monterey Jack cheese, grated
• 1/2 lb. bulk hot sausage
• 1 1/2 c. buttermilk biscuit mix, divided 3 parts
• 15 medium-small jalapeno peppers
• 1/4 lb. Monterey Jack cheese, cubed
• Shake 'N Bake for pork
• 2 eggs, beaten

1. Mix cheese, sausage and biscuit mix.
2. Knead until thoroughly mixed.
3. Slit peppers and rinse to remove seeds.
4. Stuff each pepper with cheese and pinch closed around cheese.
5. Pinch a bit of sausage-cheese mixture
6. and flatten to 1/4-inch pancake.
7. Place cheese stuffed pepper in middle of dough and wrap completely, sealing the ends.
8. Roll back and forth to mold into egg shape. Roll each "egg" in Shake 'N Bake; dip in beaten eggs, then in Shake 'N Bake again.
9. Bake in slow oven, 300u0b0 to 325u0b0, for 20 to 25 minutes.
10. Best served slightly warm.

cheese, sausage, buttermilk biscuit mix, peppers, cheese, n, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724184 (may not work)