Smoked Armadillo Eggs

These Smoked Armadillo Eggs are jalapeno poppers with a creamy, cheesy center, encased in sausage meat, then rolled in bacon and smoked to soak up all that classic wood flavor.

5 from 61 votes

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Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings

Calories: 604kcal

Author: Laura Lynch

Equipment

Ingredients

6 jalapeno peppers hollowed out
4 ounces (113 g) cream cheese softened
4 ounces (113 g) cheddar cheese shredded
1/2 teaspoon (1.5 g) garlic powder
1 tablespoon (4 g) all-purpose dry rub divided
1 pound (454 g) spicy pork sausage
12 slices (12 slices) bacon
1/2 cup (118 ml) BBQ sauce optional

Instructions

Remove as much of the seeds and core of the peppers as possible.
In a bowl, mix together the cream cheese, cheddar, garlic powder, and 1 teaspoon of the dry rub, until well combined.
Put the filling in a piping bag with a circle tip or plastic storage bag with the corner cut off. Pipe the filling into each of the peppers.
Fully encase each pepper in pork sausage, making sure it’s even and not too thick.
Wrap the peppers with bacon (it might take 2 slices per pepper).
When you’re ready to smoke them, preheat the smoker to 250° F. Don’t forget to fill the hopper with pellets. I used Bear Mountain Gourmet Blend for mine.
Place the armadillo eggs directly on the smoker and smoke until the internal temperature reads 165° F. This usually takes 2 hours. Near the end of cooking, baste with bbq sauce, if desired.

Nutrition