Bacon Wrapped Armadillo Eggs

Looking to impress everyone with a unique and tasty appetizer? Or a fun and delicious main course? Look no further! I’m telling you, you’ve got to try this recipe for Bacon Wrapped Armadillo Eggs.  It is a flavorful treat that’s perfect for any backyard pitmaster.

And smoking them on the Traeger Timberline XL adds that signature wood-fired taste, elevating these to a whole new level.  The ability to run for 2 hrs at a low temp, then crank up to a higher temp to finish, makes it the ideal choice to crush this recipe.

Why should you try this recipe

• Unmatched Flavor: The combination of jalapeños and cream cheese, enclosed in sausage and wrapped with bacon composes a satisfying blend of flavors, elevated by Traeger’s smoky finish.
• Perfect for Any Occasion: This recipe is versatile enough to fit any occasion, whether it’s game day, a family gathering, or just a weekend BBQ.
• Easy to Make: Even though it may take a little while, this recipe is surprisingly easy to prepare.  You can even get the kids involved, prepping these the night before you put them on the smoker. 

Ingredients for Bacon Wrapped Armadillo Eggs

• 5 medium-sized Jalapeños: These peppers add a spicy kick and serve as the core, offering a nice contrast to the creamy filling.
• 8 oz Cream Cheese softened): Cream cheese provides a rich, smooth texture that helps balance the heat from the jalapeños.
• 1/2 cup shredded Sharp Cheddar Cheese: Sharp cheddar adds a robust, tangy flavor that balances the cream cheese perfectly.
• 1 lb Ground Sausage: The sausage forms the outer layer of the Armadillo Eggs, providing a savory, juicy bite that holds everything together.
• 10 slices Bacon: Wrapping with bacon adds a crispy exterior and some smoky flavor, which ties everything together.

Instructions for making Bacon Wrapped Armadillo Eggs

1. Pre-Heat the smoker:  For this recipe, I started by getting my smoker pre-heated to 250º while I prep the Armadillo Eggs.

2. Prepare the Jalapeños: Start by slicing the top off the jalapeños and then core by removing the seeds and interior.  Be careful with this step, but don’t worry if you slightly split some of them.  But the more you can keep them together and simply core the seeds out, the easier it is to fill them and wrap with sausage.   

3. Mix the Filling: In a medium bowl, combine some softened cream cheese and the shredded sharp cheddar, then mix until smooth and incorporated.  Here I also seasoned with some of the Smoked Q Rock’s Pool Side Smashburger Seasoning to give it some elevated flavor.

4. Stuff the Jalapeños: Next I filled each jalapeño with the cream cheese and cheddar mixture using a spoon and ensured they were packed tightly but not overflowing.  When I needed to I used my finger to make sure I had them stuffed fully to the bottom.

5. Wrap with Sausage: Take a portion of the ground sausage and wrap it around each stuffed jalapeño, forming an egg shape. The sausage should completely encase the pepper and filling.  An easy way to spread as evenly as possible is to roll it back and forth between your hands.

6. Wrap with Bacon: Once the sausage layer is complete, wrap each “egg” with two full slices of bacon. The bacon should adhere fine to the “egg,” but you can optionally use toothpicks to secure it if necessary.

7. Cook on the smoker: With my pellet grill preheated to 250ºF I placed the Armadillo Eggs on a wire sheet, then directly on the grill grates to then cook for 2 hours, allowing the flavors to meld and the bacon to crisp up slowly.

8. Finish at 400ºF: After 2 hours I apply a layer of Smoked Q Rock’s Bourbon BBQ Sauce before increasing the temperature to 400ºF and cooking for another 10 minutes. This step will crisp up the bacon and finish off cooking the sausage.

9. Rest and Serve: Let the Armadillo Eggs rest for a few minutes before serving. Enjoy them hot as an appetizer or main dish, but I like to slice them into discs for easy eating.  But be careful, that cream cheese filling is HOT!

Variations and Substitutions:

Different Cheeses, different meat: For a creative enhancement to the filling, consider experimenting with pepper jack or gouda cheese to add a unique and distinctive flavor profile.  And when it comes to the meat encasement, grab something like chorizo to kick that spice up to another level.

Spice Level: And speaking of spice, if you are looking for a milder version, substitute the jalapeños with mini bell peppers. But for extra heat, add a few dashes of hot sauce to the cheese mixture.

Tips and tricks for making this Bacon Wrapped Armadillo Eggs

• Mix in Herbs or Spices to the Sausage: To enhance the flavor of the sausage, I always mix in some seasoning or even fresh herbs such as chopped parsley, thyme, or rosemary. In this recipe I used my Smoked Q Rock’s Boom Boom Blend which pairs really well with sausage.
• Stuff the Jalapeños with Additional Ingredients: For a fun twist, consider adding extra ingredients to the cream cheese filling, such as chopped cooked bacon, finely diced onions, or even a small amount of barbecue sauce. This adds extra texture and flavor to the filling.
• Wrap in Two Layers of Bacon: If you’re a bacon lover, try wrapping the Armadillo Eggs in two layers of bacon, one vertically and one horizontally. This ensures complete coverage and extra crispiness, making each bite even more satisfying.