Armadillo Eggs
Armadillo Eggs are jalapeño poppers wrapped in sausage and bacon that are grilled with hardwood smoke and slathered in bbq sauce.
Servings: 8
Calories: 702kcal
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.
Notes
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.
Nutrition
Serving: 1g | Calories: 702kcal | Carbohydrates: 19g | Protein: 38g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 23g | Cholesterol: 168mg | Sodium: 1500mg | Fiber: 1g | Sugar: 14g