TEXAS RATTLESNAKE EGGS (STUFFED JALAPENOS)
Make and share this Texas Rattlesnake Eggs (Stuffed Jalapenos) recipe from Food.com.
Provided by Lacy S.
Categories Peppers
Time 50m
Yield 20 "Eggs", 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash and dry jalapenos.
- Trim the top of each jalapeno and dig out seeds. Discard seeds and tops.
- Mix together cream cheese and garlic powder.
- Fill each jalapeno with cream cheese. (I use a piping bag.).
- Mix together bisquick, sausage, and cheddar cheese.
- Cover each jalapeno with a small portion of the sausage mixture. Making sure the pepper is completely covered and there are no cracks.
- Dip each jalapeno in the beaten egg and then roll in the shake n' bake.
- Place on a lined cookie sheet (make sure you use one with an edge) and bake for 30 minutes or until golden brown.
- * The amount of jalapenos you use is relevent to the size of your jalapenos. The bigger the jalapeno the less this recipe will make.
- * The bigger jalapenos seem to be tougher overall when eating than the smaller ones.
Nutrition Facts : Calories 357, Fat 22.6, SaturatedFat 10.2, Cholesterol 89.7, Sodium 1012.1, Carbohydrate 28.2, Fiber 1.2, Sugar 3.3, Protein 10.4
RATTLESNAKE EGGS
My son came home from Omaha with this recipe and his Dad has been hooked ever since. Extremely easy and addictive! Great for breakfast and works for appetizers as well. Feel free to use your choice of chilies and sausage.
Provided by CindiJ
Categories Breakfast
Time 27m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven according to crescent rolls packaging.
- In mixing bowl, combine softened cream cheese, cooked sausage and chopped green chilies. Mix well.
- Open crescent rolls and unroll dough, place heaping tablespoon on each triangle on the widest end. Roll up and tuck ends under shaping into large oval.
- Place on lightly greased (cooking spray works well) baking sheet and bake according to crescent roll package.
Nutrition Facts : Calories 281.6, Fat 19.3, SaturatedFat 6.8, Cholesterol 51, Sodium 723.4, Carbohydrate 16.4, Fiber 1.1, Sugar 1.3, Protein 9.8
RATTLESNAKE EGGS
Our local butcher shop started making these delicious creations a while back. I prefer more cream cheese in mine (it helps to tame the spiciness), so I tried to make them myself. This is my yummy result. (WARNING: These are not for the faint of heart or tongue, and they are definitely NOT on a low cholesterol diet!) If you...
Provided by Kimberly S
Categories Pork
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Cut off stem end of jalapeño; remove seeds. Cut peppers in half lengthwise. Stuff each jalapeño half with cream cheese, then freeze them for at least 30 minutes.
- 2. When you are ready to cook, encase each filled, frozen pepper half in one-sixth of the sausage, being certain to completely encase the cream cheese. Wrap each "egg" in a slice of bacon.
- 3. Generously sprinkle each "egg" with with paprika and freshly ground black pepper. Place in a baking dish (lined with foil, if desired, to aid clean-up) or on a broiling pan or on a grill.
- 4. Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.
RATTLESNAKE EGGS
Steps:
- Cut 10 fresh jalapenos in half, removed seeds. Set aside. Dice last jalapeno very fine, mix with cream cheese.
- Fill halved jalapenos with the cream cheese mixture. Wrap each stuffed jalapeno with one piece of bacon, ensuring entire jalapeno is covered. Place toothpick through the bacon and pepper to ensure bacon cooks properly.
- Place foil on grill to minimize grease droppings (you want the jalapenos to cook in the bacon grease on the grill). Cook at 350-375°F for about 5 minutes on each side or until bacon is crisp. Remove toothpicks and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RATTLESNAKE EGGS
Similar flavors to a jalapeno popper this easy appetizer sure does have a bite... and we loved every nibble!
Provided by Dayna Chezem
Categories Other Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. In large bowl, combine cheese, peppers, milk, and breadcrumbs. Mix well by hand, then form small egg shapes.
- 2. Roll the "eggs" in mixture of cornmeal and seasonings, then dip them in buttermilk and roll them in cornmeal again.
- 3. Freeze for at least 30 minutes so they will stay together in hot grease.
- 4. Fry until golden brown (about 2 minutes). Drain and serve with ranch dressing or your favorite dip.
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