Yes, I still have turkey left over from Thanksgiving. I am using my last two cups of shredded turkey to make Armadillo Eggs.
Divide cream cheese in half.
Slice and score jalapeno making sure not to cut all the way through.
Form jalapenos to look like Armadillo eggs then chill.
Fry, drain, slice and enjoy!
Smoked Turkey Armadillo Eggs
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: minutes
2 c. shredded turkey
12 fresh or pickled jalapenos
1 pack of cream cheese, softened
4 oz. of sharp cheddar cheese
2 cloves garlic
2 tbsp. cilantro
2 tbsp. parsley
1 tsp. black pepper
1 tsp. creole seasoning
2 cups flour
2 cups panko bread crumb
4 eggs, beaten
Take shredded chicken, half of cream cheese, parsley, cilantro, garlic, black pepper and creole seasonings, put into food processor and process until smooth. Take 2 tablespoons of mixture and roll into a meatball. Repeat until you have 12 balls and set aside.
Slice jalapeno straight down the back, do not cut all the way though, filling will leak out. Then slice jalapeno across around 5 times, do not cut all the way through to resist breaking and set aside.
Mix cream and cheddar cheese and set aside.
Take Jalapeno and devein, I use a ¼ tsp. measuring spoon to take out vein in jalapeno. Then take 1-2 teaspoons of cheese filling and stuff into pepper.
Take meatballs and flatten out on counter, take jalapeno and place filling side down in the center of the flatten meatball and wrap meat around jalapeno using your hands to roll until you have a formed armadillo egg, repeat until all 12 eggs are done and chill in the fridge for about 5 minutes.
Take flour, panko and eggs, put in separate bowls to create a dredging station.
Roll in flour
Dip in egg batter making sure all areas are fully covered, let excess egg drip off.
Drop in panko and roll until covered, lightly pressing panko on jalapeno and set aside, repeat.
Heat oil to 350 degrees, fry armadillo eggs for about 4-5 minutes. Make sure to not overcrowd pot for an even fry.
Let cool and enjoy!