Armadillo Eggs With Chimichurri Sauce Recipe

• 2 can whole green chilies (4 ounce. each)
• 1 lb warm sausage
• 1 1/2 c. biscuit and baking mix
• 2 x Large eggs beaten
• 1/2 lb Monterey Jack cheese cut into 1/2x1/2x1-inch strips
• 1 pkt seasoned coating mix preferably extra crispy for pork (such as Shake OnO Bake)
• 1/3 c. vegetable oil extra virgin olive oil is best
• 3 Tbsp. red wine vinegar
• 1/2 c. fresh parsley finely minced
• 1/2 c. fresh cilantro finely minced
• 1 x clove garlic pressed or possibly chopped
• 1/4 tsp freshly grnd black pepper
• 1/4 tsp grnd oregano
• 1/4 tsp grnd cumin
• 1/8 tsp salt

1. First, prepare sauce to allow it to stand and mellow while Large eggs are being prepared.
2. In a small bowl, mix all sauce ingredients.
3. Makes 1/2 c..
4. For armadillo Large eggs: Cut each pepper in half crosswise and rinse to remove seeds.
5. Stuff each pepper with cheese.
6. Combine sausage and biscuit mix.
7. Divide mix into 12 parts.
8. Cover each stuffed pepper with a flattened portion of the sausage mix, carefully completely sealing pepper inside the sausage covering.
9. Roll "egg" in beaten Large eggs and then in coating mix.
10. Place on cookie sheet and bake in 350-degree oven 20 to 25 min.
11. To serve, drizzle sauce over each egg.
12. Makes 12 Large eggs.
13. The armadillo Large eggs can be made with jalapeno peppers for those who like more spice in their life.
14. Chimichurri sauce is as common in Argentina as ketchup is in the United States.
15. It is served over meat, poultry and even veggies.

green chilies, warm sausage, biscuit and baking mix, eggs, cheese, coating mix, vegetable oil, red wine vinegar, parsley, fresh cilantro, clove garlic, freshly grnd black pepper, oregano, cumin, salt

Taken from cookeatshare.com/recipes/armadillo-eggs-with-chimichurri-sauce-69407 (may not work)