Smoked Armadillo Eggs
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.
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
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