Description

Armadillo Eggs are a bold, smoky appetizer made with cheese-stuffed jalapeños wrapped in spicy sausage and smoked to juicy perfection. They’re spicy, savory, and totally irresistible, ideal for BBQs, parties, or game day.

Ingredients

6 oz. cream cheese, softened

3 oz. sharp Cheddar cheese, shredded (about ¾ cup)

10 medium jalapeños, halved with seeds and membranes removed

2 lb. hot Italian sausage, casings removed

1 Tbsp. barbecue seasoning

½ cup barbecue sauce, plus extra for serving

Charcoal briquettes and cherry wood chunks for smoking

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Instructions

Stir together cream cheese and Cheddar in a bowl.
Spoon 2 tsp of cheese mixture into each jalapeño half and press the halves together.
Slice each stuffed jalapeño into three 1-inch pieces.
Divide sausage into 30 balls (about 1 oz each), flatten into discs, place a jalapeño piece in the center, and wrap with sausage. Roll into smooth balls.
Sprinkle barbecue seasoning on sausage balls and refrigerate for 30 minutes to firm.
Prepare grill for indirect heat: fully open bottom vent, light charcoal, place coals to one side, and scatter cherry wood chunks on top.
Oil grill grate and set in place. Brush sausage balls with barbecue sauce.
Smoke on the cool side of grill at 275–300°F for 45–60 minutes, or until internal temperature reaches 160°F.
Transfer to platter and serve with extra barbecue sauce.

Notes

Substitute pepper Jack for Cheddar for more heat.
Add chopped herbs like cilantro to the cheese mixture.
Can be baked at 325°F for 25 minutes if no smoker is available.
Add garlic or onion powder to the cheese for extra flavor.

Prep Time: 1 hour 5 minutes
Cook Time: 1 hour
Category: Appetizer
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 3 pieces
Calories: 290
Sugar: 3g
Sodium: 620mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 14g
Cholesterol: 60mg