Ultimate Armadillo Eggs

Crispy bacon-wrapped jalapeño poppers with creamy cheese filling on a white plate.

5 from 8 votes

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!

Course Appetizer

Cuisine American, Southern

Diet Gluten Free

Prep Time 15

Cook Time 2

Total Time 17

Servings

Calories 604kcal

Author Krystle Smith

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