Smoked Armadillo Eggs
Make this easy appetizer on your smoker! Jalapeno Poppers wrapped in ground sausage and bacon.
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Armadillo Eggs, Smoked Armadillo Eggs
Servings: 6
Calories: 642kcal
- 6 jalapenos
- 4 ounces cream cheese softened
- ½ tsp garlic powder
- 1 cup shredded cheddar cheese
- 1 pound ground sausage
- 12 slices bacon
Start smoker and set it to 250 degrees Fahrenheit. We used Competition Blend Wood Pellets which is a blend of hickory, maple 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 ⅙ 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 Fahrenheit.
To crisp 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.
Oven Directions
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.
Reheating Leftovers
Place leftovers on a baking sheet and bacon in the oven for 10-15 minutes at 350 degrees Fahrenheit or until warmed through.
You can also place them in the air fryer for about 5 minutes.
Calories: 642kcal | Carbohydrates: 3g | Protein: 28g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 146mg | Sodium: 1078mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 873IU | Vitamin C: 17mg | Calcium: 314mg | Iron: 1mg