JACKSONVILLE — Texas Armadillo Eggs
3 cans (12 ounces each) whole pickled jalapeno peppers
4 cups (16 ounces) shredded cheddar cheese, divided
1 pound bulk pork sausage
1-1/2 cups biscuit/baking mix
3 eggs, lightly beaten
2 envelopes pork-flavored seasoned coating mix (like Shake 'N Bake)
Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff
each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.
Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown. Yield: about 3 dozen.