Armadillo Eggs
My armadillo eggs feature spicy jalapenos filled with cheese and wrapped in sausage and bacon. This appetizer has so many delicious layers of flavor and always disappears quick!
If jalapeño poppers and bacon-wrapped meatballs had a backyard BBQ baby, it would be these Armadillo Eggs. They're creamy, crunchy, and totally irresistible. We love them on game day and when tailgating. They go great with our other appetizers like bacon cheeseburger dip, philly cheesesteak egg rolls, and deep fried mac and cheese.
Why Our Recipe: A Sprinkle of Food Science
- Two Temperature Cooking Method: Cooking everything low and slow gives us that smoky wood flavor and moist interior while a burst of high heat at the end crisps up the bacon.
- Weigh the Sausage: This ensures an even amount of sausage on each pepper and that everything cooks through at the same time/temp.
- Add Cornstarch: This thickens the filling and absorbs moisture to prevent it from leaking out.
Ingredient Notes and Shopping Tips
- Sausage: I used hot sausage but mild or even breakfast sausage would work. We want ground not link sausage. It is easiest to work with when it is chilled.
- Bacon: I prefer thin cut bacon as it is easier to wrap and cooks up crispy.
- Jalapeños: Straight medium peppers are easiest to stuff. Avoid super large peppers as they'll require more sausage and can cook more slowly. For less heat pick smooth skinned peppers. For a spicier version save the seeds and mix into the cheese filling.
- Cream Cheese: Make sure it is softened to help everything come together smoothly. ~60 minutes at room temp. should do the trick. You can speed this up by cutting it into smaller pieces.
- Sharp Cheese: I like the flavor of sharp cheddar here. Shred your own if possible for a smoother melt.
Krystle's Tips: Steal My Culinary School Secrets
- Wear gloves when handling the jalapenos. The oils from the pepper can linger on your hands and irritate your face if you accidentally touch it.
- Place seam site down to help everything hold together. You can also use toothpicks if needed.
Yes! Bake at 400 degrees for 30-40 minutes on a wire rack above a sheet pan. Broil for 1-2 minutes at the end to crisp up the bacon.
More Appetizers We Love
Cheddar Bay Biscuit Sausage Balls
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📖 Recipe
Ultimate Armadillo Eggs
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Ingredients
- 1 Pound Ground Pork Sausage
- 12 Slices Bacon
- 6 Jalapenos Seeded, Cored, and Stem Removed
- 1 Cup BBQ Sauce I like Sweet Baby Ray's
- 4 Ounces Cream Cheese Softened
- ½ Cup Sharp Cheddar Cheese Shredded
- 2 Teaspoons Cornstarch
- 1 Tablespoon BBQ Rub I used Kinder's All Purpose Seasoning
- Salt/Pepper To Taste
Instructions
- Preheat smoker to 250 degrees. Cut the top off the jalapenos. Core and seed the peppers.
- In a medium bowl combine the cream cheese, shredded cheese, corn starch, salt, pepper, and dry rub.
- Spoon into prepared peppers. Then wrap each pepper in sausage and roll into an oval. I use a food scale to weight my sausage into equal portions.
- Then wrap each into 1 or 2 slices of bacon. Secure with toothpicks if needed. Smoke for 2-2.5 hours until the internal temp reaches 160 degrees F.
- Brush with BBQ sauce and then cook at 400 degrees F for 2-3 minutes.
Notes
Nutrition
These armadillo eggs are a flavor bomb. I loved the process of making these cuties. It is a hit appetizer in our potluck.
These armadillo eggs came out golden, cheesy, and packed with flavor—super fun and easier to make than I expected.
My son picked this recipe because of the name. Once he discovered that it was jalapenos and bacon (his two favorite things) we were sold. So yummy!
These Armadillo Eggs look absolutely mouthwatering! That combination of spicy jalapeños, savory sausage, and melty cheese is just genius.
This is one of the appetizers I made for News Year's gathering, and it was a hit and the first one to disappear off the table! My favourite too. Would definitely recommend!