Bacon Wrapped Armadillo Eggs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8 Armadillo Eggs
-
Calories
522 kcal
-
Course
Main Course, Appetizer
-
Cuisine
American
Bacon Wrapped Armadillo Eggs
Description
This recipe uses medium-sized jalapeños hollowed out to form vessels for a blend of softened cream cheese, shredded cheddar, garlic powder, salt, and pepper. The filling balances creamy and sharp cheese flavors with a touch of garlic. The stuffed peppers are then wrapped in seasoned breakfast sausage shaped into egg-like forms, completely covering the pepper and cheese.
The sausage-wrapped jalapeños are further encased in bacon slices secured with toothpicks. They are first seared over direct heat on the grill to crisp the bacon and start cooking the sausage, then moved to indirect heat to cook through without burning. Alternatively, they can be baked in a 400°F oven until sausage reaches a safe internal temperature.
The finished armadillo eggs offer a smoky, spicy, and creamy flavor profile, with layers of bacon crispiness and juicy sausage. A coating of barbecue sauce is brushed on near the end to add a glossy finish and tangy sweetness.
Thermometer guidance ensures sausage reaches a safe 165°F internal temperature without overcooking the jalapeño. Brushing on barbecue sauce during the last minutes of cooking deepens flavor and appearance.
Ingredients
- 8 jalapeños (medium sized)
- 1 cup cream cheese (softened)
- ½ cup cheddar cheese (shredded)
- 1 tablespoon garlic powder
- ¼ teaspoon black pepper ground
- ¼ teaspoon salt
- 2 lb pork sausage (breakfast sausage or ground pork)
- 16 lices Bacon
- ½ cup barbecue sauce (of choice)
Instructions
- Preheat barbecue until the temperature is approximately 350° degrees.
- Slice off the stem ends off each jalapeño and hollow out the middles by removing the seeds and membranes using a small spoon or knife. Note: leave some of the seeds/membranes if you want them extra spicy.
- Prepare the filling. In a medium sized bowl, combine the cream cheese, cheddar cheese, garlic powder, salt and pepper until smooth.
- Fill each jalapeño with the cream cheese mixture.
- Remove the casing from the sausage and divide the pork into 8 even portions.
- Wrap the pork around the jalapeños, covering both ends and shaping into an oval egg shape.
- Wrap each jalapeño with 2 slices of bacon.
- Use a toothpick to secure the ends of the bacon.
- Sear the armadillo eggs on the barbecue with direct heat for about 2 minutes on each side, then reduce the heat and move them to a spot with indirect heat and close the cover.
- Cook for approximately 20-25 minutes. Check each armadillo egg with a meat thermometer, by testing the sausage, not the center of the jalapeño. Cook until internal temperature of the pork reaches about 160°.
- Brush each armadillo egg with barbecue sauce and continue to cook until sausage reaches 165° degrees.
- Transfer the armadillo eggs from the barbecue to a serving platter and let rest about 10 minutes before serving. Enjoy!
Notes
- Check that sausage reaches an internal temperature of 165°F without piercing the jalapeño center to ensure food safety.
- For oven baking, cook at 400°F on a foil-lined pan for 30-40 minutes, then brush with barbecue sauce and bake 5-10 minutes more to finish.
- Adjust jalapeño seed quantity to control spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Armadillo Eggs
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 1044mg | 44% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 17mg | 19% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
