Love jalapeno poppers? If you do, Smoked Armadillo Eggs are going to be your new favorite thing! They are not an egg at all. They are a jalapeno popper wrapped in sausage meat then covered in bacon. The combination of the spicy crunch of the pepper and gooey cheese center is mouthwatering!
There’s nothing like firing up my smoker in the summer and watching the kids play in the backyard while dinner cooks on it. The screams, laughter and giggles bring joy to my heart when the kids play together.
Our swing set is right next to our patio so I can cook dinner the same time they are playing, since they always want Mom around it works out perfectly during the summer.
After dinner is done we serve it up on our patio table and no one even has to go inside. The kids run off to play as soon as they are done.
One of my favorite recipes are these Armadillo Eggs that are quick and easy to make then hands off as they cook on my smoker.
These are a classic Texas BBQ staple and are essentially your favorite jalapeno popper wrapped in sausage and bacon.
- Jalapeno Peppers – I prefer larger ones so I can stuff them with more cream cheese. If you do use smaller ones you might have some leftover cream cheese and the layer of sausage meat will be thicker. You can always grab a few extra jalapenos and make more if they are smaller.
- Ground Sausage – I used a breakfast sausage but the options are endless. You could use mild, spicy, breakfast, honey garlic etc.
- Cream Cheese – Make sure this is softened so you can cream it together.
- Cheddar Cheese – Grab the block of cheddar cheese and grate it yourself. This will give you a better melt since the pre-shredded cheese have a anti-caking agent on them to prevent them from sticking together.
- Garlic Powder
What flavor Wood Pellets do I use?
Got your ingredients? Now it’s time to fire up your smoker!
We used our favorite Kingsford Classic Hardwood Pellets for this recipe. It’s a spicy blend of hickory, oak and cherry wood for a big, bold flavor.
This brand of pellets is one of our favorites because it doesn’t have fillers, binders or preservatives.
This blend also works great for smoked chicken!
Steps to Prepare
- Prep Smoker – Fill smoker with Kingsford Classic Hardwood Pellets according to manufacture’s instructions. Set the temperature to 250 degrees F.
- Prep Jalapenos – Wash and cut the tops off the jalapenos. Core the peppers and remove seeds and membranes.
- Mix Filling – In a small mixing bowl cream together cream cheese, cheese and garlic powder.
- Stuff Peppers – Take the cream cheese mixture and spoon it into the jalapenos making sure to press it down.
- Wrap Jalapenos – Take 1/6 of ground sausage and wrap it around the jalapeno evenly making sure none of the jalapeno is showing. Take and wrap two slices of bacon around sausage.
Time to Smoke!
The smoker should be heated to 250 degree F.
Place the Armadillo Eggs on smoker grate and shut lid. Smoke for 2 hours or until internal temperature of the sausage is 160 degrees F.
The final step I like to take to crisp the bacon up is crank the smoker up to about 400 degrees for a few minutes or place the armadillo eggs a baking sheet and broil a few minutes in the oven.
The jalapeno in the middle will have a bit of a crunch. If you don’t want this you can and would like completely soft jalapenos I would roast them for a few minutes before prepping them.
Can I Make these in the Oven?
Yes! If you would like to switch it up simply place them on a baking sheet lined with aluminum foil and bake at 400 degrees F for 25-30 minutes. Cook time will vary on the size of your jalapeno.
More Family Friendly Smoker Recipes!
- 3-2-1 Smoked Ribs are finger lickin’ good and the kids love them!
- There’s nothing like a classic and this Smoked Meatloaf is a level above Grandma’s!
- There’s nothing like a Smoked Hamburger topped with your favorite toppings during the summer!
- Smoked Pork Butt makes a huge batch is perfect for using in different recipes as leftover or freezing them!
Tag me when you do #gimmesomegrilling or on Instagram at @gimmesomegrilling!
Be sure to swing back and leave a five star rating below also – I know you’re going to love this!!!
Shop Our Spices
- 6 jalapenos
- 4 oz cream cheese softened
- 1/2 tsp garlic powder
- 1 c. shredded cheddar cheese
- 1 lb ground sausage
- 12 slices bacon
- Start smoker and set it to 250 degrees F. We used Kingsford Classic Wood Pellets which is a blend of hickory, oak and cherry.
- Cut the tops of the jalapenos off and core the pepper to remove the seeds and membrane.
- In a small bowl cream together the cream cheese, grated cheddar cheese and garlic powder.
- Fill the cored jalapenos with cream cheese mixture.
- Take 1/6 of the sausage meat and wrap it around the pepper making sure that none of the pepper is visible. Form it so it's evenly coating the pepper. Wrap two pieces of bacon around each one.
- Place the armadillo eggs on smoker rack in preheated smoker. Smoke for about 2 hours. These are done when the internal temperature of the sausage is 160 degrees F.
- To crips up the bacon turn up smoker to about 400 degrees and cook for an additional 2-3 minutes or place on a baking sheet and broil them until the bacon is crisp in the oven.