Description
Smoked Armadillo Eggs are a mouthwatering appetizer consisting of jalapeño peppers stuffed with a creamy cheese mixture, wrapped in flavorful ground sausage, coated in BBQ rub, and smoked to perfection. This recipe yields a smoky, spicy, and cheesy delicacy perfect for gatherings and BBQ parties.
Ingredients
Scale
Peppers & Cheese Filling
- 12 jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Sausage Wrap & Seasoning
- 2 lb ground sausage
- 2 tbsp BBQ rub
- 0.5 cup BBQ sauce (optional)
Instructions
- Prepare Jalapeños: Slice the jalapeño peppers in half lengthwise and carefully remove all seeds and membranes to reduce heat and create space for the filling.
- Make Cheese Filling: In a bowl, mix the softened cream cheese and shredded cheddar cheese thoroughly until smooth and well combined. Use this mixture to fill each jalapeño half evenly.
- Wrap with Sausage: Flatten portions of ground sausage into thin patties large enough to wrap around the stuffed jalapeños. Wrap each filled jalapeño half in the sausage, making sure to fully enclose the cheese filling.
- Shape Armadillo Eggs: Mold the sausage-wrapped jalapeños into smooth, oval egg shapes to achieve the traditional armadillo egg shape.
- Season: Coat each sausage-wrapped jalapeño evenly with BBQ rub to add extra flavor and seasoning.
- Preheat Smoker: Set your smoker to a temperature of 250°F (120°C) and allow it to stabilize before placing the armadillo eggs inside.
- Smoke: Place the prepared armadillo eggs in the smoker and cook for 2 to 2.5 hours, or until the internal temperature of the sausage reaches 165°F (74°C), ensuring they are fully cooked and flavorful.
- Optional Glaze: During the last 10 to 15 minutes of smoking, brush the armadillo eggs with BBQ sauce if desired to add a sticky, sweet glaze.
Notes
- Removing the seeds and membranes from jalapeños is crucial to control the heat level and avoid an overpoweringly spicy bite.
- Use a meat thermometer to check that the sausage reaches a safe internal temperature of 165°F.
- For added smoky flavor, soak wood chips like hickory or mesquite in water before adding them to the smoker.
- If you do not have a smoker, these can be finished in an oven at 250°F for a similar cook time, though the smoky flavor will be less pronounced.
- Let armadillo eggs rest for 5 minutes after smoking to allow juices to redistribute and improve flavor.
