Armadillo Eggs
by Dawn
(Wisconsin)
Crystal made these for a party and this was the result
I make these on special occasions, and cook outs. Mmmm my family during Christmas cannot get enough of these, they are good cold or hot, and can be warmed up if there are leftovers. This is soooo easy, and so good. And you can double the amount, its too easy.
10 fresh Jalapeño’s
8 oz. of Philly Cream Cheese
1 lb. of bacon
Cut the jalapeno’s tops off (stems) then cut them long ways in half, from top to tip,
Then shell out the seeds and all the whit stuff (WEAR LATEX GLOVES) the juice is murder! You will now have 20.
Take a butter knife and fill the jalapeno shell with the cream cheese, about
even with the cut, level.
Wrap the bacon around, tightly all the way around so that nothing but bacon is showing.
Place peppers on a broiler pan.
Heat oven to 400 to 450 depending on sea level I would guess…. Cook for 30 to 45 minuets until bacon is crisp….
