Armadillo Eggs

If you loved our classic Jalapeno Poppers Recipe, then you are going to love these bacon-wrapped Armadillo Eggs. Every bite has a spicy kick to it with a meaty texture.

These recipe is easy to make on your grill, oven or in the smoker. Add this easy appetizer for your next game day party or try one of these other jalapeno recipe – Jalapeño Popper Stuffed Cheesy Bread Recipe or Jalapeño Deviled Eggs.

What are Armadillo Eggs?

This Classic Texas BBQ Staple is an impressive appetizer. A cream cheese mixture is stuffed in a jalapeño, then ground sausage is wrapped around the jalapeño and then slices of bacon are wrapped to create a hearty recipe.

As the armadillo eggs is cooking, BBQ sauce is brush on them to increase the depth of flavor. It is then grilled to perfection to serve with your favorite dipping sauce.

Ingredients

• Large Jalapeños – Cut the top and remove seeds and membranes
• Cream Cheese – Softened cream cheese works best
• Garlic Powder – If you are out check out these The Best Garlic Powder Substitute
• Barbecue Sauce – Try our Homemade Barbecue Sauce with simple ingredients.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

• Spices – Feel free to use spices that you prefer. We have even added in ½ teaspoon of red pepper flakes for an extra layer of spice.
• Cheese – Add in shredded mozzarella cheese for a delicious variation.

Step by Step Instructions 

• Step 1 – Preheat your smoker to 250 degrees Fahrenheit.  Cherry, maple or chicken wood all work great for this recipe. 
• Step 2 – Slice the top off the jalapeno peppers. Then remove the seeds and membrane from the inside of the jalapeños making sure to leave them whole. 

Step 4 – In a small bowl, stir together the cream cheese, garlic powder, smoked paprika and cheddar cheese together. 

Step 5 – Use a small spoon to fill each of the jalapeños with the cheese mixture.  Use the back of the spoon to press the mixture into the core of the jalapeños. 

Step 6 – Divide the sausage evenly into 6 servings.  Use your hands to wrap the sausage around the outside of the jalapeño making sure that none of the pepper is visible.

Step 7 – Then wrap 2 pieces of bacon around the sausage wrapped jalapeños. Then place them in the rack in the smoker.  Smoke them for approximately 2 hours until the internal temperature reads 165 degrees Fahrenheit. 

• Step 8 – Increase the smoker temperature to 400 degrees Fahrenheit.  
• Step 9 – Baste the armadillo eggs with the barbecue sauce.  Cook for 2-3 minutes until the bacon is crispy. 
• Step 10 – Remove the armadillo eggs from the smoker.  Let them rest for 5 minutes.  Then they are ready to serve and enjoy! 

Recipe Tips 

• Cooking Time – Cooking the armadillo eggs will vary based on your smoker and the size of your jalapenos. I like to get about the same size so they cook about the same time.
• Crispy Bacon – After smoking the armadillo eggs for 2 hours, the bacon might be soggy. We recommend increasing the temperature of the smoker, and leave the Armadillo Eggs in the smoker for an additional 2-3 minutes to make the bacon crispy.
• Cooking Methods – This tasty appetizer can also be placed in the oven to cook. The oven temperature can be set as the smoker is and cooking time will be the same. This is a great option if you do not have a smoker.