PREP TIME: 20 MINS | COOK TIME: 2 HRS | TOTAL TIME: 2 HRS 20 MINS | SERVINGS: 6 people
I love these bacon-wrapped armadillo eggs! They are soft with a slight texture. Keep reading for two ways to serve these delicious armadillo eggs.
6 jalapenos (stems, core, and seeds removed)
12 slices bacon
1 lb pork sausage
4 ounces cream cheese (softened)
1 c. BBQ Sauce
2 tbsp Homemade Sweet Rub
4 ounces cheddar cheese (shredded)
HOW TO MAKE BACON-WRAPPED ARMADILLO EGGS
Step 1: Prepare the oven. Preheat it to 250 degrees F. For this recipe, you can use any smoking hardwood such as hickory, oak, maple, etc. I used cherry wood.
Step 2: Place the cream cheese, cheddar cheese, and 1 tbsp of the sweet BBQ seasoning in a medium bowl. Mix well.
Step 3: Into each of the cored and seeded jalapenos, spoon some of the cream cheese mixtures. Press the filling into the jalapeno using the back of a spoon. Then, with 1/6th of the pork sausage, wrap each jalapeno. Use your hands to make sure the sausage is covering all the jalapeno, rolling it back and forth into an egg shape.
Step 4: With bacon, wrap each sausage-covered jalapeno. If needed, secure with toothpicks.
Step 5: On the smoker over indirect heat, place the bacon-wrapped armadillo eggs. Then, close the lid and smoke for about 2 hours until the internal temperature of the armadillo eggs reached 165 degrees F. Note that the smoking time depends on the size of the armadillo eggs.
Step 6: Brush the armadillo eggs with BBQ sauce if you want a soft bite through bacon. Then, serve right away. Or for crispy bacon, brush the eggs with BBQ sauce, adjust the heat to 400 degrees, then smoke for a couple of minutes more. You can also shift the eggs to a baking sheet and put them under the oven broiler for about 1 to 2 minutes.
Step 7: Serve the bacon-wrapped armadillo eggs hot. Enjoy!