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Looking for a show-stopping dish that’s packed with bold flavors? Bacon Wrapped Armadillo Eggs are your answer! Whether you’re hosting a BBQ or just want to wow your family, this recipe will steal the spotlight. Smoky jalapeños stuffed with cream cheese, wrapped in sausage, and finished with crispy bacon make for a seriously addictive treat. And smoking them on the Traeger Timberline XL gives them that perfect, wood-fired taste everyone loves.
Ingredients for Bacon Wrapped Armadillo Eggs
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For Bacon Wrapped Armadillo Eggs, you’ll need 5 medium-sized jalapeños, which bring a spicy kick and serve as the core. The filling consists of 8 oz of softened cream cheese for a smooth, rich texture, and 1/2 cup of shredded sharp cheddar cheese to add a tangy bite. A pound of ground sausage creates the savory outer layer, while 10 slices of bacon wrap around each “egg,” adding a crispy, smoky flavor to this irresistible combination.
Preheat the smoker
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Start by preheating your smoker to 250ºF while you prepare the Armadillo Eggs.
Prepare the jalapeños
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Slice the tops off the jalapeños and carefully remove the seeds and interior. Try to keep them intact as much as possible to make filling and wrapping easier.
Mix the filling
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In a medium bowl, combine softened cream cheese and shredded sharp cheddar until smooth. Add a sprinkle of Smoked Q Rock’s Pool Side Smashburger Seasoning for extra flavor.
Stuff the jalapeños
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Use a spoon to pack each jalapeño with the cream cheese mixture, making sure they are filled tightly without overflowing. Use your finger to press the filling into the bottom if needed.
Wrap with sausage
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Take a portion of ground sausage and form it around each stuffed jalapeño into an egg shape, ensuring the sausage completely covers the pepper.
Wrap with bacon
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Wrap each sausage-covered “egg” with two slices of bacon. The bacon should stick well, but you can use toothpicks if necessary.
Cook on the smoker
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Place the Armadillo Eggs on a wire sheet and onto the smoker grates. Smoke at 250ºF for 2 hours to let the flavors meld and the bacon slowly crisp.
Finish at 400ºF
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After 2 hours, brush the eggs with Smoked Q Rock’s Bourbon BBQ Sauce, increase the temperature to 400ºF, and cook for another 10 minutes to crisp the bacon and finish cooking the sausage.
Rest and serve
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Let the Armadillo Eggs rest for a few minutes before serving. Slice them into discs for easy eating, but be careful—the cream cheese filling will be very hot! Enjoy as an appetizer or main dish.
Variations and Substitutions
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Different Cheeses, Different Meat: Try using pepper jack or gouda cheese for a unique twist on the filling. For an extra burst of flavor, swap the usual meat for chorizo to elevate the spice level.
Spice Level: If you prefer a milder dish, replace jalapeños with mini bell peppers. For those who crave heat, add a few dashes of hot sauce to the cheese mixture to really kick things up a notch!
Tips and tricks for making this Bacon Wrapped Armadillo Eggs
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Mix in Herbs or Spices to the Sausage: Enhance the sausage by mixing in fresh herbs like parsley, thyme, or rosemary, or try a flavorful blend like Smoked Q Rock’s Boom Boom Blend. This adds an extra layer of deliciousness.
Stuff the Jalapeños with Additional Ingredients: Amp up the cream cheese filling by adding chopped cooked bacon, diced onions, or a small drizzle of barbecue sauce. These additions create more texture and flavor, making the filling irresistible.
Wrap in Two Layers of Bacon: For bacon lovers, wrap the Armadillo Eggs in two layers of bacon—one vertically and one horizontally. This ensures full coverage and extra crispiness, making each bite even more satisfying.
