Armadillo Eggs

• 24 jalapeno peppers, with stems
• 34 lb pork sausage
• 0.5 (5 1/2 ounce) package chicken coating mix
• 1 (8 ounce) package Philadelphia Cream Cheese (optional)

1. Cut peppers in half lengthwise; remove and discard seeds.
2. Press about 1 1/2 teaspoons pork sausage into pepper halves; dip stuffed sides in coating mix.
3. Place, stuffed sides up, on a lightly greased baking sheet.
4. Less Spicy option: Mix cream cheese with the sausage before stuffing the peppers.
5. Bake at 350F for 25 minutes.
6. Serve with cheesy sauce dip: 1 lb of velveeta and 1 can of rotel, mix melt and enjoy!

peppers, pork sausage, chicken coating, cream cheese

Taken from www.food.com/recipe/armadillo-eggs-239815 (may not work)