Armadillo Eggs: The Best Recipe for a Fun and Delicious Meal
Do you love trying new recipes? Do you enjoy delicious and fun meals?
If so, then you need to try armadillo eggs! This unique dish is perfect for a fun and exciting dinner with friends or family.
Armadillo eggs are jalapeno poppers wrapped in bacon, and they are delicious. This is also known as a classic Texas BBQ staple.
Let’s go over an easy recipe for making armadillo eggs at home.
So what are you waiting for? Let’s start cooking!
Let’s have a look at making Smoked Armadillo Eggs:
Ingredients Needed For This Recipe
- 4 large jalapeños (hollowed out)
- 12 slices bacon
- 6 tbsp BBQ rub
- 4 tbsp BBQ sauce
- 1 block of cream cheese (softened)
- 1 cup cheddar cheese (shredded)
- 1 lb spicy breakfast sausage
- Garlic powder
Instructions to Follow
- Preheat the grill to 300°F.
- Remove the cores from your jalapeños with a butter knife. Next, trim the tops.
- In a small mixing dish, combine the cream cheese, shredded cheese, and 2 teaspoons of BBQ seasoning. Once this cream cheese mixture is created, add garlic powder.
- Fill jalapeno peppers with the cream cheese filling, then pipe it into the middle using a piping bag.
- Remove the casing from each slice of breakfast sausage and cut it into 4 equal portions.
- To make an egg-shaped ball, wrap each jalapeno in breakfast sausage.
- Place a piece of bacon on the jalapeno and wrap it in two or three more pieces.
- Sprinkle the BBQ rub over the top of the bacon.
- Place the Armadillo Eggs on the grates of your grill and cook for 2 hours.
- Cover each Armadillo Egg halfway with a light layer of BBQ sauce.
- Put the food back on the grill for another 30 minutes.
- Allow to cool for 15-20 minutes before serving, then slice and enjoy.
Making Smoked Armadillo Eggs: Step by Step Detailed Process
Remove the jalapeños from their shells.
To hollow out Armadillo Eggs, start by cutting off the tops and seeds of large jalapeños.
There are a variety of gadgets on the market that may be used to hollow out a jalapeño, but I’ve discovered that a butter knife is most effective.
Remove the core of a jalapeño by pushing the knife into its center and pulling it out.
Then, in a circular motion, drag the butter knife across the surface of the pepper; when done, a hollow pepper will remain. It’ll look something like this:
Make the cheese filling.
The cheesy center of Armadillo Eggs is what makes them so delicious.
To make the stuffing, mix 1 block of cream cheese mixture, 1 cup of shredded cheddar cheese, minced garlic powder, and a generous amount of your favorite BBQ rub in a small dish.
Start by filling a small bowl or medium bowl with cream cheese cheddar, shredded cheddar, and BBQ rub. Try mixing it with a spoon; however, using gloves and hands is much easier.
It should begin to soften as you combine the cream cheese and pepper, making it simpler to insert into your hollowed-out jalapeño to get completely soft jalapenos.
There are a few techniques to stuff the cheese inside of your jalapeño. You may use a piping bag (or Ziploc bag with the corner cut off) to pour the mixture into the pepper.
Another alternative is to take a spoonful of cheese mixture and form it into a snake/egg shape on your cutting board (similar to how youngsters play with Play-Doh). Then, stuff the cheese down into the pepper.
Whatever technique you choose will suffice, as long as your jalapeño is packed to the brim with cheesy deliciousness.
It’s now time to add the actual meat.
Following that, wrap the cheese-stuffed jalapeño in a layer of spicy breakfast sausage. Take a handful of sausage and flatten it before wrapping it around the jalapeño.
When you’re done, ensure the jalapeño is wholly covered in sausage mixture, and you should have an egg-shaped ball of sausage left over.
The next stage is to wrap everything in bacon (because everything tastes better with bacon, right!?). The quantity of strips of bacon required per Armadillo egg varies depending on the size of your jalapeños.
Begin at the top and wrap it completely.
Try not to have the bacon overlap because this might result in undercooked bacon in the middle, and don’t worry too much about covering every inch of the sausage with bacon.
If the exposed sausages are still in excellent condition, there’s no need to replace them. You may utilize a toothpick to hold the bacon in place.
However, if you lay the Armadillo eggs with the seam-side down, you won’t need to. If you wish to utilize a toothpick, make careful not to bite into one when digging in!
Turn on the smoker
Armadillo eggs are delicious when cooked on the barbecue, smoker, or even in the oven.
They’re so yummy that you could serve them with just about anything! I decided to prepare these on my Masterbuilt Gravity Series 1050 using Acacia wood lump charcoal since it gets boiling and lets off a lot of smoke.
The Armadillo eggs should be cooked over low heat (250°F) on a grill or smoker.
Place the Armadillo eggs on the grates or baking sheet and light up your grill or smoker.
Cover and set the timer for 2 hours. By this time, the bacon should be just starting to crisp up. These Armadillo Eggs taste fantastic on the barbecue, in a smoker, and even in the oven.
Finally, a glaze of BBQ sauce is added.
You may use your favorite store-bought BBQ sauce or make our Homemade BBQ sauce. Baste each Armadillo egg with a layer of the glaze. Then, cook them for another 20-30 minutes to set the ice.
Allow the Armadillo Eggs to cool for approximately 15 minutes before serving them sliced as medallions or served whole as an entree along with your preferred BBQ side dishes.
Why are they called Armadillo Eggs?
Armadillo eggs are spherical, yellowish-white cheese balls with a creamy white interior.
They resemble the form of an egg when they’re finished. Hence they’re known as armadillo eggs. Prepare your grill for low and slow cooking at 250 degrees Fahrenheit.
Combine cream cheese, cheddar cheese, and garlic until uniform.
How hot are Armadillo Eggs?
It depends on how much spice you add.
You can make Armadillo Eggs as hot or as mild as you prefer! To make sure everything is cooked through, you should heat the smoker to 250 degrees Fahrenheit.
Place the Armadillo Eggs on the smoker grate, close the lid, and set a timer for 2 hours. One hundred sixty degrees is the ideal internal temperature for sausage.
Best Smoked Armadillo Eggs Recipe
These Armadillo Eggs are the perfect blend of spice, creaminess, and smokiness.
The Armadillo eggs can be enjoyed as an appetizer or main course, and they will quickly become a family favorite! Give them a shot today and fire up your smoker! If you’re interested in steak and want to compare different steaks to go along with your smoked armadillo egg appetizer, this New York Strip Vs Sirloin comparison article can be helpful!
BBQ is more than a profession for Pit Master Chuck Gonzalez it’s a way of living. Chuck has traveled the country cooking, eating, and grilling all different styles of BBQ for the last 19 years. From propane to pellets, smokers to charcoal if it’s related to BBQ, Chuck has tried it.