Armadillo Eggs
Armadillo Eggs are jalapeño poppers wrapped in sausage and bacon that are grilled with hardwood smoke and slathered in bbq sauce for a Texas BBQ Classic that everyone needs to try.
Serve armadillo eggs as an appetizer or main dish, they are extremely hearty and incredibly flavorful. If you are a jalapeño popper fan, you’ll also love our grilled Jalapeño Popper Burgers.
Armadillo Eggs ~ Easy to Grill
We have seen armadillo egg recipes around and thought they would be good but that was wrong, they are amazing! Think of them as an irresistible meatball stuffed with a jalapeño popper. Seriously delicious.
Ingredients Needed:
- Jalapeños ~ Large jalapeños work best.
- Cream Cheese ~ Softened, to make the filling.
- Cheddar Cheese ~ Adds a sharp cheese taste to the filling.
- Granulated Garlic ~ Flavors the cream cheese filling.
- Kosher Salt & Pepper
- Ground Sausage ~ We used a combination of breakfast sausage and ground brisket. Italian sausage or ground beef would also work.
- Bacon ~ Thin sliced works best for these.
- Sweet and Tangy BBQ Sauce ~ Homemade sauce is the way to go, use your favorite.
How to Grill Armadillo Eggs:
- Cut the stem ends off of the jalapeños and remove the seeds and membranes.
Add cream cheese with cheddar cheese, garlic, salt and pepper to a bowl.
- Mix until well combined.
- Stuff cream cheese into jalapeños.
Completely filling each pepper.
If you are using a combination of sausage and ground beef, mix the two together.
- Divide into 8 portions.
- Flatten and wrap the ground meat all of the way around the jalapeños.
- Wrap bacon around each. We used about 1 1/2 slices for each armadillo egg.
- Grill over indirect fire on the grill at a temperature of about 350° with the grill closed.
- Cook for about 30 minutes and check with a digital thermometer, testing the sausage, not the center of the jalapeño, cooking until internal temperature reaches about 160°.
- Brush with bbq sauce and continue to cook until sausage reaches 165°.
- Remove from grill to a serving platter and allow to rest 10 minutes.
- Slice armadillo eggs for serving.
How to Store and Reheat:
Store cooled armadillo eggs wrapped in plastic wrap or foil in the refrigerator up to 3 days.
Reheat in a 350° oven for about 15 minutes or until heated through or in an air fryer at 350° for about 4- 5 minutes.
GRILLING FACTS FOR ARMADILLO EGGS:
- Grill: Big Green Egg Large
- Heat Source: Hardwood Lump Charcoal
- Wood: Hickory or Oak
- Grill Temperature: 350°
More Grilling Ideas:
Our Cheddar Stuffed Meatloaf is one of our most requested comfort food recipes and it’s perfect for any night of the week.
Stuffed Pepper Burgers are an epic cookout burger to add to the grill this week. Ground beef burgers are topped with sausage stuffed peppers for the burger lovers.
Grilled Stuffed Pork Tenderloin seems like a fancy dish but it’s really simple to make. The spinach, onions and mushrooms add lots of flavor and help to keep the pork tender and juicy on the grill.
If you haven’t tried Armadillo Eggs, add them to your next grilling menu. They are a show stopper that is guaranteed to impress your cookout guests.
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Armadillo Eggs
Ingredients
- 8 large jalapeños
- 8 ounces cream cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound ground sausage
- 1 pound ground brisket or ground chuck
- 12 slices thin bacon
- ½ cup sweet and tangy bbq sauce
Instructions
- Prepare a grill fire to about 350° using hickory or oak for smoke flavor,.
- Remove stem ends from jalapeños along with seeds and membranes.
- In a bowl, combine cream cheese, cheddar cheese, garlic, salt and pepper until smooth.
- Fill jalapeños with cream cheese mixture.
- Combine sausage and beef in a bowl and divide into 8 pieces.
- Wrap the meat mixture around the jalapeños, covering both ends.
- Wrap with bacon, about 1 1/2 slices for each roll.
- Place over indirect fire on the grill and cook with the grill closed.
- Cook for about 30 minutes. Check with a digital thermometer, testing the sausage, not the center of the jalapeño, cooking until internal temperature reaches about 160°.
- Brush with bbq sauce and continue to cook until sausage reaches 165°.
- Remove from grill to a serving platter and rest about 10 minutes before serving.
What a culinary adventure! Layer after layer of uniqueness in flavor. I can’t wait to try it!
I love the layers and the flavors. Looks absolutely delicious and perfect for summer grilling. I will definitely give this recipe a try.
Simply amazing!! Thank you!
Thank you Renee!