Palatka is approximately 90 miles from where I reside. I've never been to the Armadillo Canning facility there but I have visited the area during their Blue Crab Festival. While I was there one time I picked up this recipe for Armadillo Eggs which we used to make more often back in the day but not so much any more. It involves more ... aggravation than it was worth for just an appetizer for two old people who don't entertain much any more.
Armadillo Eggs
Prep: 30 Minutes
Cook: 30 Minutes
Total: 1 Hour
Yield: 24 eggs
Ingredients:
4 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
6 large jalapeños, halved and seeded
2 pounds loose armadillo meat*
1 tablespoon favorite barbecue rub
Instructions:
In a medium bowl, combine cream cheese and cheddar cheese.
Place one spoonful of cream cheese mixture into each jalapeño half. Cut each jalapeño into two equal pieces.
Break off a ball of sausage* about 1 1/2-inches in diameter. Flatten sausage into a 1/4-inch thick disc and place stuffed jalapeño piece in the center. Wrap sausage around jalapeño, pinching sausage closed to completely encase jalapeño. Gentle roll sausage in your hands to create a smooth egg shape. Repeat with remaining sausage and jalapeños.
Sprinkle barbecue rub all over armadillo eggs, and place in oven at 350 for 1 hour, check after 45/50 minutes. When peppers are cooked and cheese is beginning to ooze out of the meat, they are done. Serve with ranch or your favorite dip.
*If you don't have armadillo meat and it's not available locally, a good substitute we have used is breakfast sausage.
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