Armadillo Eggs

• 20 whole jalapeno peppers (canned, can also use pepperoncini peppers)
• 3 cups shredded sharp cheddar cheese, divided
• 2 cups shredded monterey jack cheese
• 1 lb ground mild pork sausage
• 2 cups baking mix
• 2 large eggs, lightly beaten
• 1 (6 ounce) package Shake-n-Bake for pork

1. Cut a slit lengthwise on one side of peppers, leaving other side intact; remove seeds.
2. Stuff each pepper with about 2 teaspoons sharp cheddar cheese.
3. Pinch edges to close; set aside.
4. Combine remaining 2 cups sharp cheddar cheese, Monterey Jack cheese, sausage, and baking mix.
5. Pinch off about 2 rounded tablespoons of dough; shape into a 1/4" thick patty.
6. Place a pepper in center of patty, and wrap dough around pepper.
7. Dip in egg; dredge in seasoned coating mix.
8. Place on a lightly greased 15 x 10" jelly roll pan.
9. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.
10. Bake at 375 degrees for 30 minutes or until golden.

jalapeno peppers, cheddar cheese, shredded monterey jack cheese, ground mild pork sausage, baking mix, eggs, pork

Taken from www.food.com/recipe/armadillo-eggs-201732 (may not work)