Armadillo eggs

Armadillo eggs 4 oz cream cheese, room temperature 1/4 c cheddar cheese, shredded 1 clove garlic, minced 1 tsp chopped cilantro 1/4 tsp ground cumin salt to taste 6 medium-sized jalapeños 2 lb breakfast sausage or uncooked sausage, removed from its casing 2 beaten eggs 1 c flour 1 1/2 c seasoned bread crumbs Preheat the oven to 375 and lightly grease a baking sheet. Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, 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. 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. Once you have wrapped the jalapenos with the sausage, dust each one with flour. Then dip each in beaten egg then in the bread crumbs. 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. Serve with buttermilk dressing, queso or salsa.