Have you ever heard of Armadillo Eggs? If not, you are in for a tasty surprise! No, they are not actually eggs; in fact, armadillos don’t lay eggs at all. The name is inspired by the crispy bacon wrapped around sausage, wrapped around a cheese-stuffed jalapeno! You simply can’t put any more flavor into this amazing smoky bite!
Are you looking for some other fantastic recipes for your smoker? This awesome Smoked Corn On The Cob is simple and simply great! Or if you are having a party, why not check out this better than store-bought Smoked Salsa; if you are a salsa lover, this recipe is a must-try!
This recipe takes a regular old stuffed jalapeno recipe and knocks it out of the park! The smoke adds a dimension of flavor that you simply can’t get from the grill.
What’s in Smoked Armadillo eggs?
This recipe uses everyday ingredients. The difference is that they are put together in such a way and cooked with smoke low and slow producing something special.
- Italian sausage meat (mild or spicy)
- Sliced bacon
- Medium-sized jalapenos
- BBQ sauce
- Cream cheese, softened
- Cheddar cheese, grated
- All-purpose BBQ rub
HOW TO MAKE SMOKED Armadillo Eggs
Preheat your smoker to 250 degrees F. while you build your armadillo eggs. Start by combining the cream cheese, cheddar cheese, and BBQ rub in a small bowl mixing until everything is well incorporated.
Cut the tops off the jalapenos and remove the rubs and seeds; you can leave a little bit if you like it a bit spicier. Using a small spoon, fill the jalapenos with the cream cheese mixture, pushing it down so as to make sure that it is completely filled to the bottom.
Divided the sausage into 6 equal pieces and flatten them out on the counter or cutting board using the palm of your hand. Place the cheese-stuffed jalapeno on the flattened sausage and wrap it around the jalapeno.
Roll the sausage jalapeno around in your hand to make sure that the entire jalapeno is covered with the sausage. Then wrap each sausage-covered jalapeno with bacon. It may take 1 1/2 to 2 strips of bacon to cover your jalapeno. It will depend upon the size of your jalapenos.
Using toothpicks, secure the strips of bacon. I like to use 2 toothpicks; that way, you know there are always 2 in each armadillo egg. You never end up forgetting about a toothpick!
Place the bacon-wrapped armadillo eggs onto the grill in your preheated smoker and smoke using apple or cherry wood for about 2 hours. Check the internal temperature using an instant-read thermometer. You need to smoke until the internal temperature reaches 165 degrees F.
I check the temperature with Thermoworks Thermapen instant-read thermometer; it works great every time!!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
Finishing your Smoked Armadillo eggs
Once your armadillo eggs have reached 165 degrees F internal temperature, they are done and ready to eat, almost. To kick up the flavor to 11, brush your armadillo eggs with your favorite BBQ sauce.
If you like your bacon a little softer, you can serve them right away. If, however, you like your bacon a little on the crispy side, you can place the smoked armadillo eggs under the broiler in your oven for a minute or two.
Because the cheese is very hot, make sure that you allow your eggs to rest for a few minutes before you serve them. And don’t forget to remove both the toothpicks. There is nothing worse than one of your guests biting into a toothpick!
Armadillo eggs are a Texas BBQ staple. And you may often find them stuffed with beef brisket or even shredded chicken instead of cheese. Any way you cook them, they will be a huge hit at your table!
I love to serve them as an appetizer before the main event if I am BBQing our smoke dinner. But they are also perfect as a game-day snack!
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Pin it HERE!
- 1 lb Italian sausage meat (I use mild, but you can use spicy if you like)
- 12 slices of bacon
- 6 medium size jalapenos, cut the top off, remove the membrane and the seeds
- 3/4 cup BBQ sauce
- 4 oz cream cheese, softened
- 1/2 cup cheddar cheese grated
- 2 tsp all-purpose BBQ rub (See the link in the post)
- Preheat your smoker to 250 degrees F. while you build your armadillo eggs.
- In a bowl, combine the cream cheese, grated cheddar cheese, and all-purpose BBQ rub. Mix well so everything is incorporated well.
- Cut the top off the jalapenos and remove the seeds and ribs.
- Using a small spoon, fill each of the jalapenos with the cream cheese mixture. You can use the handle of the spoon to push the cheese mixture to the bottom of the jalapeno.
- Divide the sausage into 6 equal balls or pieces. Press the sausage flat and wrap around the stuffed jalapeno, ensuring the entire jalapeno is covered. Rolling it around in your hand helps to make sure the sausage covers the jalapeno.
- Wrap each cheese-stuffed sausage jalapeno with bacon; it may take 1 1/2 to 2 slices of bacon to cover each jalapeno.
- Secure the bacon with 2 toothpicks.
- Place the bacon-wrapped armadillo eggs into the preheated smoker and smoke using an apple or cherry wood for about 2 hours. You need to make sure that the sausage reaches a temperature of 165 degrees F. using an instant-read thermometer.
- Once the armadillo eggs have reached the proper temperature, brush them with BBQ sauce. If you want a soft bacon crust, serve them right away. If you want a crispier bacon crust, you can place them under the broiler in your oven for a few minutes.
- Allow the armadillo eggs to rest for about 5 minutes before serving.
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Amount Per Serving: Calories: 582Total Fat: 41gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 112mgSodium: 1458mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 31g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.