Description
Smoked Armadillo Eggs are a bold BBQ favorite featuring jalapeños stuffed with a creamy cheese blend, wrapped in sausage and bacon, and slow-smoked to perfection. They’re rich, spicy, and packed with crowd-pleasing flavor.
Ingredients
6 medium jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 lb bulk sausage (breakfast or spicy Italian)
12 slices thin-cut bacon
2 tbsp BBQ rub seasoning
Instructions
- Slice each jalapeño lengthwise and remove seeds and ribs.
- Mix cream cheese and cheddar until smooth.
- Fill each jalapeño with the cheese mixture.
- Flatten a portion of sausage into a disk and wrap around each stuffed jalapeño.
- Wrap each sausage layer with bacon slices to cover fully.
- Sprinkle BBQ rub on all sides.
- Preheat smoker to 250°F (120°C).
- Smoke for 2 to 2.5 hours until internal temp reaches 165°F and bacon is crisp.
- Rest briefly and serve warm.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Category: Appetizers