Armadillo Eggs
This is an easy armadillo egg recipe! Jalapeno popper stuffed with melty cream cheese and cheddar, rolled in sausage and wrapped in bacon.
Servings: 6
Calories: 578kcal
Ingredients
- 6 jalapenos, stem, seeds, and core removed
- 4 ounces cream cheese, softened
- ½ cup grated Cheddar cheese
- ½ cup grated Monterey Jack cheese
- ¼ teaspoon Kosher salt
- ¼ teaspoon garlic powder
- 1 (16-ounce) package pork breakfast sausage
- 12 slices bacon (NOT thick-cut)
- ½ cup BBQ sauce
Instructions
- Preheat your grill to medium-low heat for direct heat grilling (between 275-325°F).
- Add the cream cheese and grated cheese to a medium bowl and mix with a fork to combine. Add the salt and garlic powder and mix once more.
- Stuff the jalapenos with the cheese mixture, using the back of the spoon to press the mix in.
- Divide the sausage mixture into 6 portions. Using about ⅙ of the sausage, begin wrapping the popper. Use your hands to roll the sausage back and forth around the popper until it is fully coated.
- Wrap the sausage with the bacon. You will need about 1 ½ pieces of bacon per armadillo egg. Secure the bacon with toothpicks, if desired.
- Place the Armadillo Egg over direct heat on the prepared grill, and close the lid. Turn the Armadillo Egg every 10-12 minutes so that each side of the egg touches the grate. Cook for about 45 minutes, or until bacon is rendered and the sausage is cooked through. The internal temperature should register 165°F.
- Brush the Armadillo Eggs with BBQ sauce and serve!
Nutrition
Calories: 578kcal | Carbohydrates: 4g | Protein: 44g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 4048mg | Potassium: 607mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg