Armadillo Eggs
By Matt Hussey
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 8–10
- Difficulty
- Medium
Ingredients
- 8–10 large jalapeños
- 8 oz (1 block) cream cheese, softened
- 1–1½ cups shredded Colby Jack cheese
- 1–2 tsp BBQ seasoning
- 1 lb Jimmy Dean breakfast sausage (regular or hot)
- 16–20 slices thin-cut bacon
- Additional BBQ seasoning
- Spicy brown sugar rub
- BBQ sauce (your favorite)
- Optional: fire-roasted green chiles
Directions
- Cut off the stems and remove the ribs and seeds to hollow them out.
- In a bowl, mix the cream cheese, shredded Colby Jack, BBQ seasoning, and optional green chiles until well combined.
- Pack the cheese mixture firmly into each jalapeño.
- Divide the sausage into 8–10 portions. Flatten each portion into a patty and wrap it completely around a stuffed jalapeño, sealing the seams.
- Stretch two slices of thin bacon and wrap them around each sausage-covered pepper, overlapping slightly to secure.
- Sprinkle the outside with BBQ seasoning and spicy brown sugar rub.
- Place in a smoker at 250°F (120°C) and cook for about 2 hours, until the sausage and bacon are fully cooked.
- 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.
- Let rest 10–15 minutes before slicing and serving.
