Armadillo Eggs ( my version) Recipe

Name: Armadillo Eggs ( my version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium, to small jalapeno peppers; 1 FILLING; 1/2 cup Velveeta cheese; 1/2 tsp garlic salt; 1/4 tsp McMormick cajun seasoning; 1/4 tsp white or black pepper; 1 THEN FOR THE EGGS; 1 large egg, beaten; 1/2 lb ground chuck hamburger; 1/2 tsp onion powder; 1/2 tsp dried parsley; 1 pinch of tarragon; 12 slice of smoked bacon

Servings: persons

12 medium, to small jalapeno peppers
1 FILLING
1/2 cup Velveeta cheese
1/2 tsp garlic salt
1/4 tsp McMormick cajun seasoning
1/4 tsp white or black pepper
1 THEN FOR THE EGGS
1 large egg, beaten
1/2 lb ground chuck hamburger
1/2 tsp onion powder
1/2 tsp dried parsley
1 pinch of tarragon
12 slice of smoked bacon

1
cut peppers in half, lengthwise, and seed them.
2
mix all ingredients of filling together, very well.
3
fill each pepper half with filling mix and put back together.
4
mix the egg into the ground beef, add onion powder, parsley, and tarragon and mold a small amount of the meat around each pepper.
5
wrap each burger-pepper with a slice of bacon and secure with toothpicks
6
cook on a grill-smoker at 200for one hour, or until the bacon is crip and the meat is brown

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 medium, to small jalapeno peppers, 1 FILLING, 1/2 cup Velveeta cheese, 1/2 tsp garlic salt, and more.

Yes, Armadillo Eggs ( my version) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Armadillo Eggs ( my version)

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