Armadillo Eggs

Directions

1. 1

   Cut off the stems and remove the ribs and seeds to hollow them out.

2. 2

   In a bowl, mix the cream cheese, shredded Colby Jack, BBQ seasoning, and optional green chiles until well combined.

3. 3

   Pack the cheese mixture firmly into each jalapeño.

4. 4

   Divide the sausage into 8–10 portions. Flatten each portion into a patty and wrap it completely around a stuffed jalapeño, sealing the seams.

5. 5

   Stretch two slices of thin bacon and wrap them around each sausage-covered pepper, overlapping slightly to secure.

6. 6

   Sprinkle the outside with BBQ seasoning and spicy brown sugar rub.

7. 7

   Place in a smoker at 250°F (120°C) and cook for about 2 hours, until the sausage and bacon are fully cooked.

8. 8

   Brush with BBQ sauce, then increase smoker temperature to 450°F (230°C). Cook another 15–20 minutes until the glaze is set and bacon is caramelized.

9. 9

   Let rest 10–15 minutes before slicing and serving.