Description
Smoked Armadillo Eggs are a flavorful appetizer featuring spicy jalapeños stuffed with a creamy blend of cream cheese and cheddar, wrapped in seasoned sausage, and bacon, then slow-smoked to perfection. This dish offers a smoky, savory bite with a nice balance of heat and richness, perfect for parties or game day.
Ingredients
Scale
Jalapeños
- 6 medium to large jalapeños
Cheese Filling
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Meat and Seasoning
- 1 lb ground sausage (spicy breakfast or Italian)
- 12 slices thin-cut bacon
- 2 tbsp BBQ rub or seasoning
Instructions
- Prepare the Jalapeños: Slice the jalapeños in half lengthwise and carefully remove the seeds and membranes to reduce some of the heat and create space for the filling.
- Make the Cheese Mixture: In a bowl, mix the softened cream cheese and shredded cheddar cheese together until fully combined and smooth.
- Fill the Jalapeños: Spoon the cheese mixture evenly inside each jalapeño half, filling them generously.
- Wrap with Sausage: Flatten the ground sausage into thin patties and wrap each cheese-stuffed jalapeño half with the sausage patty, ensuring it is fully enclosed.
- Bacon Wrapping: Wrap each sausage-covered jalapeño with a slice of thin-cut bacon. Use toothpicks to secure the bacon if necessary to hold everything tightly together.
- Season: Sprinkle the BBQ rub or seasoning liberally on all sides of the wrapped jalapeños to enhance flavor during smoking.
- Smoking: Place the prepared armadillo eggs in a smoker preheated to 250°F. Smoke for 2 to 2.5 hours until the sausage reaches an internal temperature of 165°F and the bacon becomes crisp and browned.
- Rest and Serve: Allow the smoked armadillo eggs to rest for 5 minutes to let juices redistribute, then serve warm for the best taste experience.
Notes
- Remove seeds from jalapeños if you prefer less heat.
- Use thin-cut bacon so it crisps well and cooks evenly during smoking.
- You can substitute ground sausage with ground beef or chorizo for different flavors.
- Ensure internal temperature of sausage reaches 165°F for safe consumption.
- Smoking time can vary based on smoker consistency; use a meat thermometer to judge doneness.
- Resting before serving improves juiciness and texture.
