Texas Rattlesnake Eggs (Stuffed Jalapenos) – a delicious recipe with jalapenos, cream cheese, garlic, Bisquick, sausage, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees.
2
Wash and dry jalapenos.
3
Trim the top of each jalapeno and dig out seeds. Discard seeds and tops.
4
Mix together cream cheese and garlic powder.
5
Fill each jalapeno with cream cheese. (I use a piping bag.).
6
Mix together bisquick, sausage, and cheddar cheese.
7
Cover each jalapeno with a small portion of the sausage mixture. Making sure the pepper is completely covered and there are no cracks.
8
Dip each jalapeno in the beaten egg and then roll in the shake n' bake.
9
Place on a lined cookie sheet (make sure you use one with an edge) and bake for 30 minutes or until golden brown.
10
* The amount of jalapenos you use is relevent to the size of your jalapenos. The bigger the jalapeno the less this recipe will make.
11
* The bigger jalapenos seem to be tougher overall when eating than the smaller ones.
427
kcal
Calories
35
g
Fat
3
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 jalapenos, 8 ounces cream cheese, room temp, 1 teaspoon garlic powder, 1 1/2 cups Bisquick, and more.
Yes, Texas Rattlesnake Eggs (Stuffed Jalapenos) 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.
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