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Start by getting all of your ingredients ready.
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To a small bowl, add the cream cheese, colby jack cheese, salt, pepper, granulated garlic, chopped chipotle peppers, and the adobo sauce.
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Give this a really good mix to incorporate all of the flavors.
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Set this aside.
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I have this really cool jalapeno pepper corer.
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This corer came with a purchase I had made in the past, and really proves useful for seeding jalapeno peppers.
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So once you have the seeds removed, cut them in half, so they are tubular.
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Take the cream cheese mixture and stuff it inside of the jalapeno peppers.
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Repeat until the peppers are filled.
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Add the beaten egg to one small bowl, and the panko breadcrumbs to another bowl.
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Take the ground pork, enough to flatten in the palm of your hand, and enough that you think would lightly cover the jalapeno pepper.
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Using your hands, wrap the pork around the pepper, shaping into an egg shape, until it is fully covered.
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Repeat until all peppers are covered.
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Add the pork egg to the egg wash, then over to the panko breadcrumbs.
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Preheat your oven to 325 degrees F. Spray your baking sheet with the cooking spray or lightly coat with some oil.
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Add the coated armadillo eggs to the baking sheet and place in the preheated oven for about 35 minutes or until the breadcrumbs turn a very light golden brown.
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When the are fully cooked, remove them from the oven and let them cool for about 5 minutes before plating.
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Now you can eat these 2 ways.
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One is with your hands, and the other is with fork and knife.
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Biting into this yields the wall of pork, then you are hit with the great texture of the pepper.
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A nice heat level to them is quickly balanced by the smoky cream cheese.
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Something new for your to try in 2012.
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You could also deep fry these until a darker golden brown, but regardless of how you do it, you do get a nice crunch from the panko breadcrumbs.
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Hope you enjoy!
