Armadillo Eggs
Spicy jalapeño poppers wrapped in sausage and smoked, baked, or grilled to perfection. A delicious, smoky, and cheesy appetizer with a spicy kick.
Equipment
- Mixing Bowl
- Baking Sheet (if baking)
- Smoker (if smoking)
- Grill (if grilling)
Ingredients
For the Filling
- 6 large jalapeños halved and deseeded
- 8 oz cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
For the Sausage Coating
- 1 lb breakfast sausage or ground pork
- 1 cup crushed pork rinds or breadcrumbs optional for extra crunch
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper optional for extra heat
For Wrapping & Glazing
- 6 slices bacon optional, for wrapping
- 1/2 cup barbecue sauce for glazing
Instructions
- In a bowl, mix cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika.
- Spoon the cheese mixture into each halved jalapeño, filling them generously.
- Take a portion of the sausage, flatten it, and wrap it around the stuffed jalapeño, ensuring it is fully enclosed.
- Wrap each sausage-covered jalapeño with a slice of bacon for extra flavor (optional).
- Oven Method: Preheat oven to 375°F (190°C) and bake for 25-30 minutes, turning halfway through.
- Smoker Method: Preheat smoker to 250°F (120°C) and smoke for 1.5 to 2 hours until the sausage is fully cooked.
- Grill Method: Preheat grill to medium heat and cook for 20-25 minutes, turning frequently.
- Brush with barbecue sauce in the last 5 minutes of cooking. Serve hot and enjoy!
Notes
For a spicier kick, leave some seeds in the jalapeños. These are great for BBQs, game day, or a smoky appetizer.