In Which We offer up a Superbowl Party Recipe

Oh, our shy Armidillo friend - what tasty eggs you have.....

The Superbowl party standards are sacred and not to be messed with. Buffalo wings, buffalo chicken dip, a host of taco dips, nachos…. I could go on.

You definitely don’t want to get all fancy for football. And it’s my opinion (should I say Bill’s opinion) that tailgate food shouldn’t be all cheffed up.

That being said, I was pretty thrilled to stumble upon this recipe. Since we are from Pittsburgh, its Texas roots make it a little exotic without losing the bar food feel so crucial to Superbowl party fare.

The original recipe is from one of my favorite blogs, Homesick Texan. Homesick Texan gives me a warm feeling of sisterhood inspired by the stubborn originality of Texas food, do check it out. I tone the spiciness down a notch as I’ve done here – visit Homesick Texan’s blog for her authentic version. If there’s such a thing as a single-minded authentic Texas version of anything Food…..

Armadillo Eggs the Auburn Meadow Farm way

  • 4 ounces cream cheese, room temperature
  • 1/4 cup yellow cheddar cheese, shredded (4 ounces)
  • 1 cloves garlic, minced
  • 1 teaspoons chopped cilantro
  • 1/8 teaspoon ground cumin
  • Salt to taste
  • 6 medium-sized jalapeños
  • 1 pounds breakfast sausage
  • 1 pounds ground beef
  • 1 fresh lime

Preheat the oven to 375 and lightly grease a baking sheet. Or use a broiling pan to allow the fat to run off…

Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt if needed, and adjust seasonings.

Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally. Note to self: Wear gloves for this step or you will be sorry!

Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.

Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.

Sprinkle your eggs with fresh lime juice and serve with buttermilk dressing, queso or salsa. I like juicy lime wedges on the side too.

Yield: 24 armadillo eggs

Buttermilk dressing, extra spicy ( plus my version for just a little bit spicy) I can honestly eat this stuff with a spoon. Looky here to see Homesick Texan’s version.

  • 1/2 cup of mayonnaise  (I like my dressing on the thicker side, so if you prefer it thinner use 1/4 cup of mayonnaise)
  • 1/2 cup of thickened (Greek Style) yogurt
  • 1/2 cup of buttermilk
  • 1/4 cup of chopped cilantro
  • 1 tablespoon of freshly squeezed lime juice
  • 1 clove of garlic, crushed
  • 1 serrano pepper, finely diced (I used 1/4 pepper)
  • 1 teaspoon of chopped fresh chives (I didn’t have this so left it out)
  • 1/8 teaspoon of cayenne pepper (I didn’t use this either)
  • Salt and black pepper to taste

Mix all the ingredients together and let chill for an hour.  Makes 1 cup, keeps for a week in the refrigerator.

Have fun, be safe and Go Steelers!

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