The pesky armadillo has been destroying lawns in the South for more than 150 years. These hard-shelled, strong-clawed champion diggers first appeared in Texas and eventually found their way to Alabama. This was likely due to accidental releases from Florida zoos and the creatures hitching rides east from unsuspecting Texans.
Although the armadillo is a mammal that gives birth to live young, there are still widespread armadillo eggs throughout the land. Fortunately these “eggs” don’t inhabit the future flower-bed monsters, but instead are delicious jalapeno poppers that will spice up any tailgate.
In anticipation of the Nov. 5 showdown of No. 1 LSU at No. 2 Alabama, we give you this snack food of choice for many of the Crimson Tide faithful. If you want to feel like you are tailgating in the shadow or Bryant-Denny Stadium next Saturday, try out this simple recipe for some mouth-watering Armadillo Eggs.
Primary Ingredients
* 1 lb. hot bulk pork sausage
* 8 oz. shredded Cheddar cheese
* 8 oz. shredded Monterey Jack cheese
* 1/2 cup sliced jalapenos, or to taste
* 1 1/2 cups baking mix (Bisquick)
* 1 6-oz. package pork-flavor Shake ‘n Bake (optional)
Directions
1. In medium bowl, thoroughly mix sausage, cheddar cheese, 1/2 the Monterey Jack cheese and baking mix.
2. Shape a biscuit-size piece of the sausage dough into a 1/4-inch thick patty. Place 2 slices of jalapeno peppers and a pinch of Monterey Jack cheese in center of patty and wrap it around the filling. Seal well. Repeat for remaining peppers.
3. Roll prepared jalapeno peppers in Shake ‘n Bake (optional) to give the Armadillo Eggs a crispy crust like an armadillo shell.
4. Bake in a preheated 325° oven on a lightly greased baking sheet until browned, about 25 minutes.
