armadillo eggs

If you love spicy, creamy and salty recipes then these Smoked Armadillo Eggs are the perfect fun, meaty appetizer for you! Cooked low and slow these are a fun and easy recipe!

Smoked Armadillo Eggs

jalapeños (cored and seeds scraped out)

pork sausage

oz cream cheese (soft)

cheddar cheese

Preheat smoker to 250 with hickory chips or any of your favorite.

Meanwhile mix together your cream cheese and shredded cheese.

Stuff inside cored jalapeños.

Split your sausage into 5 equal portions and wrap around your jalapeños.

Place on a grilling tray and smoke in smoker for 2 hours until internal temperature reaches 160.

Bacon Wrapped Armadillo Eggs

bacon

jalapenos (stems, core, and seeds removed)

oz cream cheese (softened)

oz cheddar cheese (shredded)

Tablespoons Homemade Sweet Rub

BBQ Sauce

Preheat your smoker to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)

In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.

Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.

Wrap each jalapeno with 1/6th of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.

Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.

Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours, depending on the size of your armadillo eggs.

If you want soft, bite through bacon, brush the armadillo eggs with BBQ sauce and serve immediately. If you want crispy bacon, brush the eggs with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and place under your oven broiler for 1-2 minutes.&nbsp;

Serve hot and enjoy!

https://embed.mediavine.com/videos/is411477

Bacon Wrapped Armadillo Eggs are like a jalapeno popper meatball mashup. Filling enough to be a main dish, but portable enough to make as appetizers, snacks, or tailgating munchies.

Jalapenos stuffed with cream cheese and cheddar then wrapped in sausage and seasoned with BBQ rub that is then smoked and brushed with BBQ sauce.

Armadillo Eggs

cream bacon (optional)

Take the cream cheese out of the fridge so it can come to room temp (this makes it easier to work with). Mix with cheddar cheese and rub to combine. Set aside.There&#8217;s two ways to do the jalapeno part of this: either just slice off the stems of the jalapeños and then use the opposite end of a spoon or fork to core the jalapeno (scrape out the ribs and seeds) OR slice the jalapeños in half, remove the stem, ribs and seeds.Stuff the jalapeños with the cream cheese mixture. If you sliced them in half in the previous step, just put two of the halves together.Cut your sausage into 6 even pieces and roll out. Put the jalapèno popper on top and then form the sausage around it. You want to make sure the sausage is completely covering the jalapeno.(Optional) Season with more of the bbq rub.(Optional) Wrap the sausage/jalapeno in a bacon weave. (I didn&#8217;t do this, as you can see in my photos).Heat Smoker to 250 degrees for oven to 350 degrees. I used apple wood for this but you could use whatever you prefer (oak, cherry, hickory, etc.). Place the armadillo eggs over indirect heat and cook at 250 degrees for about 2 hours (or 30 minutes in oven) until the internal temperature is 165 degrees.Brush BBQ sauce on bacon and cook for another 5-10 minutes at 250 until the sauce thickens some (it should almost look like it&#8217;s glistening). If you want the bacon to be crispier, crank up the temp to 400 degrees (or broil in oven) instead of 250. You can also put these under the broiler, if you want to get the bacon even crispier.Serve warm with extra BBQ sauce.

Lane’s Spellbound Hot Rub

Lane’s Lil Spicy BBQ Sauce

sausage beef

jalapeños

oz Cream Cheese

oz Pepper Jack Cheese (Shredded)

Set smoker around 250 to 275 degrees - We used Cherry Pecan wood as our smoke. Alternately you can use an oven at higher temperatures around 375

In a bowl mix softened cream cheese, shredded pepper jack, and 1 tbsp Spellbound Hot Rub. Place in piping bag or you can use a large ziplock with a ½ inch cut on the corner.

Cut the tops off the jalapeños and core them out. Pipe the cream cheese mixture into the cored jalapeños.

Enclose each jalapeño with sausage/beef fully. Then wrap with bacon - it should take 2 to 3 slices of bacon per egg. We used 3 slices. Use toothpicks to hold bacon in place. Season sausage and/or bacon with Spellbound Hot Rub.

Place on smoker for 2 hours or until the internal temp of the sausage reached 165. Remove and increase the temperature of the smoker to 350 to 400, brush eggs with Lil Spicy BBQ Sauce and place back on the smoker/grill for a few minutes. **At this point you want the bacon to be cooked to your preferred doneness.

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Armadillo Eggs

Top 5 armadillo eggs recipes from across the web

The most viewed armadillo eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Armadillo Eggs

Bacon Wrapped Armadillo Eggs

Armadillo Eggs

Armadillo Eggs

Armadillo Eggs

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