Armadillo Eggs - cooking recipe

Ingredients

1 lb. Monterey Jack cheese, grated
1/2 lb. hot pork sausage
1 1/2 c. buttermilk biscuit mix
1 pkg. Shake 'n Bake mix for pork
1 to 5 small to medium canned jalapeno peppers
2 eggs, beaten

Preparation

Slit and seed peppers.
Stuff peppers with half the cheese. Pinch peppers closed around the cheese.
Mix remaining cheese and sausage.
Add dry biscuit mix, 1/3 at a time, to make a stiff dough.
Knead several times.
Pinch off a bit of dough and pat into a flat pancake about 1/2-inch thick.
Place a stuffed pepper in the middle of each pancake and wrap completely with dough, making sure that all edges and ends are sealed.
Roll the dough covered pepper in your hands to mold into an egg shape.
Roll in Shake 'n Bake until coated.
Dip in beaten eggs and roll again in Shake 'n Bake.
Bake at 300\u00b0 for 20 to 25 minutes.