Armadillo Eggs - cooking recipe

Ingredients

20 whole jalapeno peppers (usually 2 jars)
1 lb. mild Cheddar cheese, shredded
1 lb. uncooked hot sausage
1 c. Bisquick

Preparation

Split and remove the seed from jalapenos.
When splitting them, don't cut in two.
Leave them intact.
Stuff with shredded cheese (only use 1/2 pound when stuffing), then close jalapenos back together.
In a separate bowl, mix together the 1 pound of uncooked sausage, 1 cup Bisquick and the other 1/2 pound of shredded cheese.
Take this mixture and roll or pat it around the stuffed peppers to make an egg shape, then put them on an ungreased cookie sheet and bake at 350\u00b0 for 25 minutes or until brown.