Armadillo Eggs - cooking recipe

Ingredients

2 (11 oz.) cans whole pickled jalapeno peppers
1 lb. grated Colby-Jack cheese
1 lb. pork sausage
1 1/2 c. Bisquick
2 eggs
1 pkg. Shake 'n Bake for pork (I buy the spicy kind)

Preparation

Wash and devein peppers by cutting off the stem area and running the blade of a sharp knife inside the pepper to remove the vein and seeds.
If you don't remove all of the seeds, you may regret it later.
After the peppers have drained and are pretty much dry, stuff them with the grated cheese.
I usually squish it in the palm of my hand, that way it's easier to stuff. After the peppers are stuffed, combine the remaining cheese with the sausage (it's best if this is at room temperature) add the Bisquick and mix thoroughly.
You may have to use your hands to mix this, so I suggest taking off your rings.