Description
Smoked Armadillo Eggs are the ultimate BBQ appetizer—jalapeños stuffed with creamy cheese, wrapped in sausage and bacon, and smoked to perfection. They’re spicy, smoky, cheesy, and completely addictive. Ideal for parties, game day, or grilling season.
Ingredients
Scale
6 medium to large jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 lb ground sausage (spicy breakfast or Italian)
12 slices thin-cut bacon
2 tbsp BBQ rub or seasoning
Instructions
- Slice jalapeños in half lengthwise and remove seeds and membranes.
- Mix cream cheese and cheddar until smooth.
- Fill each jalapeño half with cheese mixture.
- Flatten sausage into a patty and wrap around each stuffed jalapeño.
- Wrap each with a slice of bacon. Secure with toothpicks if needed.
- Sprinkle with BBQ rub on all sides.
- Smoke at 250°F for 2 to 2.5 hours until sausage reaches 165°F and bacon is crisp.
- Rest for 5 minutes before serving.