Smoked Armadillo Eggs
Smoked Armadillo Eggs are bacon-wrapped jalapeños stuffed with a creamy cheese filling and smoked to perfection. They’re smoky, cheesy, slightly spicy, and perfect for barbecues, cookouts, or game-day snacks. The crispy bacon, melty cheese, and hint of heat make them an irresistible appetizer that will have everyone coming back for seconds.
Equipment
- Smoker
- Mixing bowl
- Toothpicks
Ingredients
Ingredients
- 8 jalapeños
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 pound thick-cut bacon
- 2 tablespoons BBQ rub
- 1 pound ground sausage (optional)
Instructions
- Slice jalapeños in half lengthwise and remove seeds and membranes (leave some seeds for more heat if desired).
- In a bowl, mix cream cheese and shredded cheddar cheese until smooth. Add a pinch of BBQ rub if desired.
- Stuff each jalapeño half generously with the cheese mixture.
- If using sausage, wrap each stuffed jalapeño with a thin layer of seasoned ground sausage.
- Wrap each jalapeño with a strip of thick-cut bacon, securing with toothpicks if needed.
- Sprinkle BBQ rub generously over the bacon-wrapped jalapeños.
- Preheat smoker to 250°F and smoke for 2 to 2½ hours, or until bacon is crispy and cheese is bubbly.
- Let rest for a few minutes before serving warm.
Notes
Adjust spice level by leaving some seeds in the jalapeños. Serve with coleslaw or mac and cheese for the ultimate BBQ spread.
Nutrition
Calories: 210kcalCarbohydrates: 2gProtein: 9gFat: 18gSaturated Fat: 7gCholesterol: 35mgSodium: 480mgSugar: 1gVitamin A: 8IUVitamin C: 12mgCalcium: 10mgIron: 2mg
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