Armadillo Eggs - cooking recipe

Ingredients

3 jars whole jalapenos
1 1/2 lb. finely grated Cheddar cheese
4 lb. Owens ground sausage (you can use hot jalapenos or hot sausage; I do not recommend both)
6 to 9 cans biscuits (10 biscuits each can)

Preparation

Remove stems and slit peppers lengthwise, rinse in cold water to remove seeds.
Lay out to dry on paper towels.
Stuff with cheese.
Pat sausage into thin patties and wrap around cheese stuffed peppers.
Put on cookie sheet (seam side down).
Bake at 450\u00b0 until sausage is cooked (about 20 minutes).
Drain and set aside to cool.
Roll out each biscuit (may need two).
Place a sausage pepper in each one and roll up making sure completely covered.
Bake at 450\u00b0 turning frequently until browned.
Cool. Serve with sour cream and guacamole.