Armadillo Eggs

A true Texas BBQ classic, Armadillo Eggs are one of Bre’s all-time favorites growing up, and for good reason. Jalapeños stuffed with a creamy cheese filling, wrapped in seasoned sausage, then finished in bacon and smoke… it’s everything you want in one bite.

Traditional Armadillo Eggs are made by slicing the tops of the jalapeños, scooping out the insides, and stuffing them whole. But to be honest, that’s a lot of work and doesn’t leave room for much filling. Our spin on it is to slice the jalapeños first, then put them back together before wrapping. 

One thing we love most about this recipe is it’s flexible and easy to personalize. Mix things up with your favorite cheeses, rubs and seasonings, or even try habañero peppers instead!

Ingredients

• 6 jalapeños
• 1 cup shredded cheese
• 1 block cream cheese, softened
• 2 tsp garlic powder
• 1 lb pork sausage
• Smoke ‘n Magic Pork Rub
• Thin-cut bacon (2 slices per jalapeño, as needed)
• Good Ol’ Boys Candy Bacon Rub
• Honey (for finishing)

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Instructions

1. Prep the Jalapeños
   • Slice the jalapeños in half lengthwise and remove the seeds and membranes

2. Make the Filling
   • In a bowl, combine the shredded cheese, cream cheese, and garlic powder
   • Mix until smooth, then fill each jalapeño half with the mixture
   • Place the halves back together to form whole stuffed jalapeños

3. Wrap & Cook for 2 hours
   • In a bowl, add Smoke ‘n Magic Pork Rub to the pork sausage and mix well by hand until evenly combined
   • Flatten out a portion of sausage onto parchment paper
   • Set a stuffed jalapeño on top, then use the parchment paper to help roll and wrap the sausage around it
   • Make sure the jalapeño is fully covered. Add or press sausage as needed so it cooks evenly on all sides

4. Wrap with Bacon
   • Lay down strips of thin-cut bacon and wrap each sausage-covered jalapeño
   • Use one to two slices per piece, depending on size and preference
   • Season all sides with Good Ol’ Boys Candy Bacon Rub
     
5. Smoke
   • Preheat your smoker to 300°F
   • Place the Armadillo Eggs on a baking rack sprayed with cooking spray, and cook for 60-90 minutes or until the internal temperature reaches 165°F
6. Finish with Honey
   • Near the end of the cook, drizzle each one with honey for an extra layer of yummy goodness!
7. Rest, Slice & Serve
   • Remove from the smoker and let cool slightly
   • Slice into rounds or serve whole, and enjoy!

Pro tips:

• Use cheap, thin-cut bacon so it renders properly and crisps up. Thicker bacon will take longer to cook
• Adjust jalapeño heat by removing more (or less) of the membrane. Or try Brad’s trick and leave a “grenade” in the mix with all seeds and membrane intact for a surprise!

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If you do end up making Armadillo Eggs, don’t forget to share it with us on social media using #SmokeNMagicRecipes!