Armadillo Eggs Recipe

A close-up of Armadillo Eggs—sliced meat rolls stuffed with a cheese and jalapeño filling, revealing the creamy orange center and green pepper ring nestled inside the cooked, seasoned meat exterior.

5 from 5 votes

Armadillo Eggs is packed with flavor and makes a hearty appetizer or can easily be served as a main dish. Simple ingredients makes this a family favorite.

Prep Time20

Cook Time2

Let Rest5

Total Time2 25

Course: Appetizer

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $11.86, $1.98 per Serving

Ingredients

6 large Jalapeños
4 ounces Cream Cheese softened
½ teaspoon Garlic Powder
1 Tablespoon Smoked Paprika
1 cup Shredded Cheddar Cheese
1 Pound Ground Pork Sausage
12 Slices Bacon
1 Cup Barbecue Sauce

Instructions

Preheat the smoker to 250°F. Cherry, maple, or hickory wood works well for this recipe.
Cut the tops off the jalapeños. Carefully remove the seeds and membranes, keeping the peppers whole.
In a small bowl, stir together the softened cream cheese, garlic powder, smoked paprika, and shredded cheddar cheese until well combined.
Spoon the cheese mixture into each jalapeño, pressing it down gently to completely fill the pepper.
Divide the sausage into 6 equal portions. Wrap one portion around each stuffed jalapeño, completely covering the pepper.
Wrap 2 slices of bacon around each sausage-covered jalapeño.
Place the armadillo eggs on a smoker rack and smoke for about 2 hours, or until the sausage reaches an internal temperature of 165°F.
Increase the smoker temperature to 400°F.
Brush each armadillo egg with barbecue sauce and cook for another 2–3 minutes, or until the sauce is set and the bacon is crisp.
Remove from the smoker and let rest for 5 minutes before serving.

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