Smoked Armadillo Eggs are the ultimate BBQ appetizer—cheesy, smoky, spicy, and absolutely irresistible! These Texas-style bites start with jalapeños stuffed with cream cheese and cheddar, wrapped in seasoned sausage, then coated in crispy bacon.

Smoked low and slow, they develop a deep, smoky flavor with a perfectly crispy exterior. Whether you’re making them for game day, a backyard cookout, or just because you love bold flavors, these meaty, cheesy treats always disappear fast.

Get your smoker ready—these Armadillo Eggs are packed with flavor and sure to impress!

Helpful Tips

Choose the right jalapeños – Look for medium to large jalapeños so there’s enough room for plenty of filling. If you prefer less heat, remove all the seeds and membranes before stuffing.
Seal them well – After assembling, make sure to completely enclose the jalapeno with sausage. This keeps the filling from oozing out while cooking.
Smoke low and slow – Set your smoker to 250°F(120°C) and cook until the sausage reaches an internal temperature of 165°F(75°C). For extra crispy bacon, increase the heat to 300°F(150°C) in the last 15 minutes.
Dry rub – You can buy dry rub at the grocery store or make your own using this amazing recipe.

You Might Also Like These

Smoked Armadillo Eggs

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 604 kcal

Ingredients

6 jalapeno peppers hollowed out
4 ounces cream cheese softened
4 ounces cheddar cheese shredded
1/2 teaspoon garlic powder
1 tablespoon all-purpose dry rub divided
1 pound spicy pork sausage
12 slices bacon
1/2 cup BBQ sauce optional

Instructions

Remove as much of the seeds and core of the peppers as possible.
In a bowl, mix together the cream cheese, cheddar, garlic powder, and 1 teaspoon of the dry rub, until well combined.
Put the filling in a piping bag with a circle tip or plastic storage bag with the corner cut off. Pipe the filling into each of the peppers.
Fully encase each pepper in pork sausage, making sure it’s even and not too thick.
Wrap the peppers with bacon (it might take 2 slices per pepper).
When you’re ready to smoke them, preheat the smoker to 250° F(120°C). Don’t forget to fill the hopper with pellets. I used Bear Mountain Gourmet Blend for mine.
Place the armadillo eggs directly on the smoker and smoke until the internal temperature reads 165° F(75°C). This usually takes 2 hours. Near the end of cooking, baste with bbq sauce, if desired.

Notes

To bake these in the oven place them on a baking sheet covered with foil, parchment paper, or silicon mat and bake at 350° F for an hour or until the(175°C) internal temperature gets to 165° F(75°C).

Nutrition

Calories: 604kcalCarbohydrates: 13gProtein: 23gFat: 51gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 121mgSodium: 1452mgPotassium: 406mgFiber: 1gSugar: 9gVitamin A: 842IUVitamin C: 2mgCalcium: 179mgIron: 2mg

Tried this recipe?Let us know how it was!