Armadillo Eggs-Hall - cooking recipe

Ingredients

1/2 lb. Monterey Jack cheese, grated
1/2 lb. bulk hot sausage
1 1/2 c. buttermilk biscuit mix, divided 3 parts
15 medium-small jalapeno peppers
1/4 lb. Monterey Jack cheese, cubed
Shake 'N Bake for pork
2 eggs, beaten

Preparation

Mix cheese, sausage and biscuit mix.
Knead until thoroughly mixed.
Slit peppers and rinse to remove seeds.
Stuff each pepper with cheese and pinch closed around cheese.
Pinch a bit of sausage-cheese mixture
and flatten to 1/4-inch pancake.
Place cheese stuffed pepper in middle of dough and wrap completely, sealing the ends.
Roll back and forth to mold into egg shape. Roll each \"egg\" in Shake 'N Bake; dip in beaten eggs, then in Shake 'N Bake again.
Bake in slow oven, 300\u00b0 to 325\u00b0, for 20 to 25 minutes.
Best served slightly warm.