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I was watching Diners, Drive-ins and Dives on the Food Network with my husband recently when I saw something like a jalapeno popper being made. It was actually called an armadillo egg. It's like a jalapeno popper meets the sausage covering of a scotch egg because the outside is coated with sausage meat instead of breading. My husband said he would love to try one, so I said let me make a jalapeno popper first since I have only eaten them and never made one before. I found these huge jalapenos at the grocery store and I thought they would be perfect to fill with the popper filling . I knew the filling was cream cheese and cheddar cheese so I added some cumin, garlic and bacon to make it extra tasty. Everyone enjoyed the filling, but my batch of jalapenos were spicy. I bit into one when I took the picture and I saw stars. I was quickly snapping away my pictures so I could run and get some water. This is a very easy appetizer to make at home so I will never be tempted to buy them at a restaurant. My next effort will have to be the armadillo eggs.
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Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL66VbHeE_tieqniZgTrRbT2jJpAkF4wFX2naFxxnh1wYrSop57U3M2VH0XSBieJPUPHT4iQa7cnxhI71VSn9b5qDIA1zrEPi5bAj2YfIknY5cVU65uTIubqmlz2g6N7XtJCbxV6c3qw/s280/100_9564fresh+jalapenos.jpg)
6-12 jalapenos
4-5 slices of bacon diced and fried crispy
8oz brick of cream cheese at room temperature
4-6oz of grated cheddar cheese
1/2 tsp of cumin
1/2 tsp of granulated garlic
salt to taste
breadcrumbs for breading
2 eggs beaten with a Tbs of water
flour for dusting
enough canola oil to fry the poppers
Directions:
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Wash and clean out the seeds and membrane from the jalapenos. I cut off the stem and made a slit down one side so I could clean them out and stuff them easily. Mix the cream cheese, grated cheddar cheese, cumin powder, garlic powder and cooked bacon. Stuff the jalapenos.
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Bread the stuff jalapenos by first dipping them in flour, then egg and finally in breadcrumbs. If you want them extra coated, dip in egg and breadcrumbs twice.
Note: Make sure you coat the exposed end of the jalapeno well with flour, egg and breadcrumbs so the popper mixture does not come out during frying.
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Fry for a few minutes in 350-375 degree oil until golden brown and drain on a paper towel. Sprinkle a little salt on the poppers after frying. Serve hot. Enjoy.
Note: Now that I know the filling stays put after you flour, egg and bread it, I will cut the jalapenos in half and stuff it and bread it because it was hard to eat a gigantic popper.
For leftover filling: Try Jalapeno Popper Grilled Cheese:
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