Bacon-Wrapped armadillo eggs are made by hollowing out jalapeños, stuffing them with cheese, wrapping them in sausage and then covering them with bacon – they are bursting with spice and flavor! Perfect for being an appetizer or hearty enough to be a meal.
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While there isn’t actually any eggs in these Armadillo eggs, I believe their name may come from Scotch Eggs due to the similarity of something being wrapped in sausage.
I prefer to cook these armadillo eggs in my smoker, but fear not, you can make them in the oven as well!
How to Make Armadillo Eggs
Step 1: You are going to want to remove the stem and hollow out the insides of 6 jalapeños. I recommend buying this jalapeño corer as it makes doing this INCREDIBLY easy!
Step 2: Mix together 8 ounces of cream cheese, 4 ounces of sharp cheddar cheese, and 2 tablespoons of your favorite rub.
Step 3: Using a small spoon – stuff the cheese mixture into the hollow jalapeños.
Step 4: Form ground sausage around the entire filled pepper. Sprinkle the sausage lightly your favorite rub.
Step 5: Wrap two slices of bacon around each pepper and secure with a toothpick. Season one more time lightly with your favorite rub.
Step 6: Place in your pre-heated smoker at 250 degrees F. Cook for approximately 2-2.5 hours or until they reach an internal temperature of 165 degrees. Alternatively, place them in a 400-degree oven for 30-40 minutes or until done.
Step 7: Once the armadillo eggs have finished cooking, baste them in BBQ sauce and crank up your smoker to 400 degrees and cook for a few more minutes.
Step 8: Enjoy every tasty bite of these bad boys!!!!
These bacon-wrapped armadillo eggs are the perfect party food. The combination of the spicy jalapeño, the creamy cheese, and the meaty outsides make the perfect combination of flavors.
- 6 Large Jalapeño Peppers
- 12 Slices Bacon
- 1.5 lb Ground Pork Sausage
- 8 oz Cream Cheese, softened
- 4 oz Shredded Sharp Cheddar
- 2 tbsp Favorite BBQ Rub
- 1½ cups BBQ Sauce
Preheat your smoker to 250 degrees F. Or your oven to 400 degrees F.
Cut off the stem of the jalapeños and hollow out the insides removing the seeds and membranes.
In a bowl, combine the cream cheese, sharp cheddar cheese, and 2 tablespoons of your favorite BBQ rub together.
Using a small spoon, stuff the cheese mixture into all 6 of the hollowed out jalapeños. I find that using the back of the spoon to push the filling in makes it easy to stuff them.
Wrap each stuffed jalapeño with a handful of the pork sausage. You want to completely wrap the pepper. Roll it back and forth to form it into an egg shape. Season the sausage lightly with your favorite rub.
Wrap each sausage covered jalapeno with 2 slices of bacon and secure with toothpicks.
Place the bacon wrapped armadillo eggs into your preheated smoker and let cook for approximately 2-2.5 hours or until they reach an internal temperature of 165 degrees F. Alternatively, place them in the oven for 30-40 minutes, or until done.
Once the bacon wrapped armadillo eggs are cooked – brush the outsides of them with BBQ sauce and increase the heat of your grill to 400 degrees and let them cook a few more minutes. If cooking in the oven – baste them with the BBQ sauce and set the oven to broil for a couple of minutes.
Serve them hot and enjoy ever bite of these bad boys!