Bacon Wrapped Armadillo Eggs – This recipe is perfect for those who love a combination of smoky, spicy, and savory flavors in their food. The juicy and delicious pork sausage wrapped around a cream cheese and cheddar cheese filled jalapeno, and then wrapped in bacon will make your taste buds dance with joy! The Everything BBQ Sauce adds a perfect balance of sweetness and tanginess to the dish. These Bacon Wrapped Armadillo Eggs are perfect for a party or a backyard barbecue, and they are sure to impress your guests!
My husband is a big fan of bacon, and he absolutely loves this recipe! We usually make these Bacon Wrapped Armadillo Eggs when we have family and friends over for a BBQ party, and they always get devoured in no time. One time, we even made a batch of these eggs for a potluck at work, and my husband received so many compliments that he ended up sharing the recipe with his coworkers! These eggs have become a staple at our family gatherings, and they are always a crowd favorite.
Why This Smoky and Delicious Bacon Wrapped Armadillo Eggs Recipe is a must-try?
- The combination of juicy pork sausage, spicy jalapeno, and savory cream cheese and cheddar cheese filling is simply irresistible!
- The bacon wrapped around the eggs adds a smoky and crispy texture to the dish.
- The Everything BBQ Sauce recipe (link in notes) is a perfect blend of sweetness and tanginess, making these eggs even more delicious.
- This recipe is perfect for a party or a backyard BBQ, and it is sure to impress your guests.
Ingredients:
- 1 lb. pork sausage (450g)
- 12 slices bacon
- 6 jalapenos (stems, core, and seeds removed)
Armadillo Egg Filling:
- 4 oz. cream cheese (softened) (113g)
- 4 oz. cheddar cheese (shredded) (113g)
- 1 tbsp. Hey Grill Hey Sweet Rub (recipe link in notes)
Directions:
Preheat your smoker to 250°F (120°C) using cherry wood or any other smoking hardwood like hickory, oak, or maple.
In a medium bowl, mix the cream cheese, cheddar cheese, and 1 tablespoon of Hey Grill Hey Sweet Rub to make the filling.
Fill each jalapeno with some of the cream cheese filling and use the back of a spoon to press the filling all the way into the jalapeno.
Wrap each stuffed jalapeno with 1/6 of the pork sausage, ensuring that the sausage is covering the entire jalapeno and rolled back and forth into an egg shape.
Wrap each sausage-covered jalapeno with bacon. It may take two pieces of bacon per armadillo egg, and use toothpicks to secure if needed.
Place the bacon wrapped armadillo eggs on the smoker over indirect heat and smoke until the internal temperature reaches 165°F (74°C). This should take around 2 hours, depending on the size of your armadillo eggs.
If you want soft, bite-through bacon, brush the armadillo eggs with Everything BBQ Sauce and serve immediately. If you want crispy bacon, brush the eggs with sauce and increase the heat to 400°F (200°C) and cook for a few minutes. You can also transfer the eggs to a baking sheet and place them under your oven broiler for 1-2 minutes.
Remove the armadillo eggs from the smoker and rest for 5 minutes before serving warm.
Notes:
- Make sure to remove all the stems, core, and seeds from the jalapenos to avoid making them too spicy.
- You can use any type of smoking hardwood you prefer, such as hickory, oak, or maple.
- You can also use different types of sausage, such as spicy or mild, to customize the heat level of the recipe.
- If you want the bacon to be crispy, you can brush the armadillo eggs with BBQ sauce and cook them at a higher temperature for a few minutes.
In conclusion, these bacon-wrapped armadillo eggs are a flavor-packed and fun twist on classic jalapeno poppers. The combination of spicy jalapenos, creamy cheese filling, savory sausage, and crispy bacon creates a taste explosion that is sure to impress your taste buds. Plus, the smoky flavor from the BBQ sauce and hardwood smoke takes it to the next level. This recipe is perfect for a backyard barbecue, game day party, or any other occasion where you want to serve up something delicious and unique. Give it a try and get ready to be amazed by the explosion of flavors!
FAQs
What is an armadillo egg?
An armadillo egg is a jalapeno stuffed with cream cheese and sausage, wrapped in bacon, and smoked until it’s fully cooked. It’s a popular appetizer in the barbecue and smoking community.
Can I make this recipe in the oven instead of a smoker?
Yes, you can bake the armadillo eggs in the oven at 250 degrees F for approximately 2 hours, or until the internal temperature reaches 165 degrees F. However, you won’t get the same smoky flavor as you would from a smoker.
Can I make this recipe ahead of time?
Yes, you can make the armadillo eggs ahead of time and store them in the fridge for up to 3 days. When ready to serve, reheat them in the oven or on the grill until they’re warmed through.
Can I freeze the armadillo eggs?
Yes, you can freeze the uncooked armadillo eggs for up to 2 months. To cook, thaw them in the fridge overnight and then follow the smoking directions in the recipe.
Can I use a different type of cheese for the filling?
Yes, you can use any type of cheese you prefer, such as pepper jack or Monterey Jack, to customize the flavor of the filling.
Can I make the Everything BBQ Sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge for up to 1 week. You can also freeze it for up to 3 months.
Can I use a store-bought BBQ sauce instead of making the Everything BBQ Sauce?
Yes, you can use your favorite store-bought BBQ sauce instead of making the Everything BBQ Sauce, but keep in mind that it may alter the flavor of the dish.
How can I make this recipe spicier?
If you want to make the armadillo eggs spicier, you can leave some of the jalapeno seeds in the filling or use a spicier type of sausage. You can also add some cayenne pepper or hot sauce to the cream cheese filling for extra heat.
Bacon Wrapped Armadillo Eggs
Ingredients
- 1 lb. pork sausage 450g
- 12 slices bacon
- 6 jalapenos stems, core, and seeds removed
Armadillo Egg Filling:
- 4 oz. cream cheese softened (113g)
- 4 oz. cheddar cheese shredded (113g)
- 1 tbsp. Hey Grill Hey Sweet Rub recipe link in notes
Instructions
- Preheat your smoker to 250°F (120°C) using cherry wood or any other smoking hardwood like hickory, oak, or maple.
- In a medium bowl, mix the cream cheese, cheddar cheese, and 1 tablespoon of Hey Grill Hey Sweet Rub to make the filling.
- Fill each jalapeno with some of the cream cheese filling and use the back of a spoon to press the filling all the way into the jalapeno.
- Wrap each stuffed jalapeno with 1/6 of the pork sausage, ensuring that the sausage is covering the entire jalapeno and rolled back and forth into an egg shape.
- Wrap each sausage-covered jalapeno with bacon. It may take two pieces of bacon per armadillo egg, and use toothpicks to secure if needed.
- Place the bacon wrapped armadillo eggs on the smoker over indirect heat and smoke until the internal temperature reaches 165°F (74°C). This should take around 2 hours, depending on the size of your armadillo eggs.
- If you want soft, bite-through bacon, brush the armadillo eggs with Everything BBQ Sauce and serve immediately. If you want crispy bacon, brush the eggs with sauce and increase the heat to 400°F (200°C) and cook for a few minutes. You can also transfer the eggs to a baking sheet and place them under your oven broiler for 1-2 minutes.
- Remove the armadillo eggs from the smoker and rest for 5 minutes before serving warm.
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