Texas Armadillo Eggs (Appetizer)

1 can whole jalapeno peppers
1 8oz block colby jack cheese
1 lb breakfast sausage
1 box Shake N Bake for Pork
1 1/2 - 2 cups Bisquick

First, cut the stem off of each pepper, slicing each pepper in half lengthwise and removing the seeds. Place the peppers in a colander and rinse thoroughly to remove the oil and seeds. Place the peppers onto paper towels and blot dry. Next, cut the cheese into chunks large enough to fit inside of each pepper half, placing the cheese inside each half.

Mix the sausage and bisquick in a bowl until it is at a consistency to hold together when patted out in your hand. Pull off enough sausage mix to cover each pepper. Pat out sausage in your hand and place pepper and cheese half in middle of sausage. Wrap sausage mix around pepper half being sure to seal all holes.

Next, pour one packet of Shake N Bake into a small bowl and roll each sausage wrapped pepper in Shake N Bake coating well. Place the peppers onto an ungreased cookie sheet approximately 1" apart.

Bake at 400 degrees for 10-15 minutes. Watch peppers carefully or they will overcook and cheese will pour out. Enjoy! These are delicious dipped in ranch dressing!