Description
Smoked Armadillo Eggs are a flavorful appetizer featuring spicy jalapeños stuffed with a creamy cheese mix, wrapped in seasoned sausage and smoky bacon. Slow-cooked on a smoker until perfectly tender and crispy, these bite-sized treats deliver a smoky, cheesy, and savory experience perfect for gatherings or game day.
Ingredients
Scale
Jalapeños
- 6 medium to large jalapeños
Cheese Filling
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Meat
- 1 lb ground spicy breakfast or Italian sausage
- 12 slices thin-cut bacon
Seasoning
- 2 tbsp BBQ rub or seasoning
Instructions
- Prepare Jalapeños: Slice jalapeños in half lengthwise and carefully remove seeds and membranes to reduce heat and create space for the filling.
- Make Cheese Mixture: In a bowl, mix the softened cream cheese and shredded cheddar cheese until smooth and well combined.
- Stuff Jalapeños: Fill each jalapeño half generously with the cheese mixture, ensuring it’s packed evenly.
- Wrap with Sausage: Flatten portions of ground sausage into patties and wrap each stuffed jalapeño half completely with the sausage layer.
- Wrap with Bacon: Wrap each sausage-covered jalapeño with a slice of thin-cut bacon, securing with toothpicks if necessary to keep it intact.
- Apply Seasoning: Evenly sprinkle BBQ rub or seasoning over all sides of each bacon-wrapped jalapeño to enhance flavor.
- Smoke: Place the wrapped jalapeños on a smoker preheated to 250°F and smoke for 2 to 2.5 hours, until the sausage reaches an internal temperature of 165°F and bacon is crispy.
- Rest and Serve: Allow the smoked armadillo eggs to rest for 5 minutes before removing toothpicks and serving warm.
Notes
- Remove seeds and membranes carefully to control the spice level.
- Use thin-cut bacon for easier wrapping and crispiness.
- Ensure sausage is fully cooked to 165°F for safety.
- Resting enhances flavor and easier handling.
- Serve with ranch or BBQ sauce for dipping.
