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Armadillo Eggs

2 Jars whole jalapeno peppers
1 pound buld sausage, at room temperature
2 cups Bisquick
2 cups shredded cheddar cheese
1 cups shredded monterey Jack cheeese
1 package shake N Bake for pork

Mix Bisquick, sausage and cheddar cheese by hand. Remove stem from peppers and slice lengthwise. Remove stems and stuff peppers with the Monterrey Jack Cheese. Pat small pieces of the Bisquick mixture flat and wrap around the stuffed peppers. Roll each one in the Shake N Bake. Bake on an ungreased cookie sheet at 425 degrees for 15 to 20 minutes. Makes 20 to 30 "eggs."

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