ARMADILLO EGGS II

1 26-oz. can whole Jalapeno peppers	1 1/2 cups Bisquick
8 - 10 oz. Monterrey Jack Cheese	2 boxes Pork flavored Shake & Bake Coating mix
8 - 10 oz. Sharp Cheddar Cheese	2 eggs, beaten
1/2 lb. Pork Sausage

Begin by seeding jalapenos. Slice lengthwise but not in two. Leave stems (tails) on peppers. Seed under cold water and set aside to drain.

Grate the cheese and toss together in a bowl. (Some cooks prefer to use the Jack-Cheddar cheese you can buy.)

Stuff the peppers. Taking some cheese and squeezing it to form a "ball" that fits into the pepper. The pepper should close nicely around the cheese. Reserve a handful of cheese for the dough.

Next, make the "dough" by blending the sausage and Bisquick together. Also add to the dough the handful of cheese. I prefer to use the food processor for this operation. It is dry and hard to do by hand but forms a nice ball in the food processor.

Roll the dough out to a 1/8" thickness. Wrap each pepper individually in the dough, allowing the tail (stem) to stick out but sealing all around carefully to prevent cheese from melting out.

Roll each pepper in Shake and Bake. Dredge in egg and then back into Shake and Bake. Bake at 350 degrees about 25 minutes. Serve warm. I like mine dipped in Ranch