Bacon Wrapped Armadillo Eggs

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Are you in search of a crowd-pleasing appetizer or a flavorful main course that will leave everyone impressed? If so, you absolutely need to give the Bacon-Wrapped Armadillo Eggs recipe a try. This delightful dish is a unique combination of savory flavors and is ideal for any outdoor cooking enthusiast.

Prep Time40

Cook Time2 10

Resting Time10

Total Time3

Course: Appetizer, Main Course

Servings: people

Equipment

1 Traeger Timberline XL
1 Medium Mixing Bowl
1 Wire Cooling Rack
1 Silicone Basting Brush

Ingredients

5 whole medium Jalapenos
8 oz Cream Cheese Chive and Onion
1/2 cup Shredded Cheddar Cheese
1 lb Ground Sausage
10 slices Bacon
1 tbsp Smoked Q Rock's Boom Boom Spice Blend
1 tbsp Smoked Q Rock's Pool Side Smash Burger

Instructions

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

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