This is one of those make-it-with-whatever-you've-got recipes...hot peppers or sweet peppers, ground meat of nearly any persuasion or combination, whatever cheese appeals to you and whatever sauce/glaze you can rustle up out of the fridge.
I had pork sausage, sharp cheddar, mini sweet peppers and garlic jelly in my fridge so here's what I did (though meatloaf mix, provolone and beer jelly or jalapeno jelly glaze sounds good too). The original Pin also suggested grilling them...trying to keep 3 kids under the age of 5 supervised and clear of the grill is not my idea of a good time, so I baked mine on a rack placed over a lipped sheet tray. But I bet grilled is good too.
I really, really, really wish I had made more of these and popped them in the freezer.
Last thought...this reminds me of a recipe from the 1973 Betty Crocker International Cookbook for "Scotch Eggs"...those are peeled hard-boiled eggs wrapped in breakfast sausage, then breaded and deep-fried. I think the next time I make Scotch Eggs (which are outstanding post-Easter leftovers), I'll glaze them and bake them instead of breading and deep-frying.
Baked Armadillo Eggs
Makes 6 eggs
1 lb. sausage (or other ground meat)
1/2-3/4 cup breadcrumbs
1 egg
6 small peppers (sweet or hot)
6 2x1x1/4" slices cheese (any type)
2 tbsp savory jelly (garlic, beer, jalapeno)
2 tbsp dijon mustard
Mix the ground meat, breadcrumbs and egg together and season with salt and pepper if desired.
Divide the meat mixture into 6 parts. Press each part into a circle and wrap around a pepper, making sure to cover the pepper entirely. Place the "eggs" on a rack set over a foil-lined lipped baking sheet (foil is a necessary here...I screw up so you don't have to).
Combine jelly and mustard and spoon over the "eggs". Bake 25-30 minutes at 400F until lightly browned. Let stand 5 minutes before serving. Pin It
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