Description
Bacon-Wrapped Armadillo Eggs combine stuffed jalapeños, juicy sausage, and crispy bacon into a smoky, cheesy bite. Perfect for BBQs, tailgates, and gatherings, this flavorful dish is easy to make and guaranteed to impress.
Ingredients
Scale
- 6 large jalapeños
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Pepper Jack cheese
- 2 cloves garlic, minced
- 1 tbsp BBQ rub, plus extra for sprinkling
- 1 lb pork sausage
- 12 slices thin-cut bacon
Instructions
- Wash and de-seed the jalapeños.
- Mix cream cheese, cheddar, Pepper Jack, garlic, and BBQ rub.
- Stuff jalapeños with the cheese mixture.
- Wrap stuffed jalapeños with sausage, covering them fully.
- Wrap sausage-covered jalapeños with bacon slices.
- Sprinkle with BBQ rub and smoke at 225°F for 2 hours 10 minutes. Increase to 275°F and smoke for 20-30 minutes to crisp the bacon.
Notes
- Wear gloves when handling jalapeños.
- Use thin-cut bacon for better crisping.
- Store leftovers in an airtight container in the fridge for 3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Smoked
- Cuisine: American BBQ