Armadillo Eggs

• 1/2 lb Monterey Jack cheese, grated
• 1/2 lb bulk hot sausage
• 1-1/2 cups Bisquick
• 10-15 small to medium jalapenos
• 1/4 lb Monterey Jack cheese for stuffing peppers
• 2 eggs, well beaten with 1 Tbsp water
• 1 package (2 envelopes) Shake 'n Bake for pork or Luzianne Cajun Flavor Chicken Coating

Mix together grated cheese, sausage and Bisquick. Mixture will be very stiff and should be kneaded well. Set aside.

Cut the stems off the peppers and slit and seed them. Stuff each pepper with a sliver of cheese. Pinch the pepper closed around the cheese.

Pinch off a bit of the cheese-sausage mixture and pat into a pancake about 1/4" thick. Place the cheese-stuffed pepper in the center of the pancake and wrap the pepper completely with dough. Be sure all edges and ends are sealed completely. Roll the dough-covered pepper back and forth in your hands to mold into egg shape.

Roll each "egg" in Shake 'n Bake or coating mix until coated. Dip these into the beaten egg and return to the Shake 'n Bake or coating mix. Coat the egg well.

Bake on ungreased baking sheet at 325° F for 20-25 minutes. Carefully turn 2-3 times while baking. When the cheese begins to bubble out, remove from oven. Let cool in pan.