Smoked Armadillo Eggs

5 from 10 votes

Make this easy appetizer on your smoker! Jalapeño Poppers wrapped in ground sausage and bacon.

Prep Time10

Cook Time2

Total Time2 10

Course: Appetizer

Cuisine: American

Keyword: Armadillo Eggs, Smoked Armadillo Eggs

Servings:

Calories: 642kcal

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 surrounding the pepper. Wrap two pieces of bacon around each pepper.
Place the armadillo eggs on smoker rack in preheated smoker 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 Fahrenheit and cook for an additional 2-3 minutes or place on a baking sheet and broil them in the oven until the bacon is crisp.