Armadillo Eggs - weight Cream Cheese

Method

• Start by getting all of your ingredients ready.
• To a small bowl, add the cream cheese, colby jack cheese, salt, pepper, granulated garlic, chopped chipotle peppers, and the adobo sauce.
• Give this a really good mix to incorporate all of the flavors.
• Set this aside.
• I have this really cool jalapeno pepper corer.
• This corer came with a purchase I had made in the past, and really proves useful for seeding jalapeno peppers.
• So once you have the seeds removed, cut them in half, so they are tubular.
• Take the cream cheese mixture and stuff it inside of the jalapeno peppers.
• Repeat until the peppers are filled.
• Add the beaten egg to one small bowl, and the panko breadcrumbs to another bowl.
• Take the ground pork, enough to flatten in the palm of your hand, and enough that you think would lightly cover the jalapeno pepper.
• Using your hands, wrap the pork around the pepper, shaping into an egg shape, until it is fully covered.
• Repeat until all peppers are covered.
• Add the pork egg to the egg wash, then over to the panko breadcrumbs.
• Preheat your oven to 325 degrees F. Spray your baking sheet with the cooking spray or lightly coat with some oil.
• Add the coated armadillo eggs to the baking sheet and place in the preheated oven for about 35 minutes or until the breadcrumbs turn a very light golden brown.
• When the are fully cooked, remove them from the oven and let them cool for about 5 minutes before plating.
• Now you can eat these 2 ways.
• One is with your hands, and the other is with fork and knife.
• Biting into this yields the wall of pork, then you are hit with the great texture of the pepper.
• A nice heat level to them is quickly balanced by the smoky cream cheese.
• Something new for your to try in 2012.
• You could also deep fry these until a darker golden brown, but regardless of how you do it, you do get a nice crunch from the panko breadcrumbs.
• Hope you enjoy!