This recipe is a Texas favorite. Savory and spicy pork sausage surrounding a jalapeño stuffed with pepper jack and cream cheese.
- 12 jalapeños
- 1.5 lb bulk pork sausage
- 8 oz cream cheese, room temperature
- 3/4 cup pepper jack cheese, grated
1 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
House of Q Rock’n Red BBQ Sauce
Preheat your Yoder Smokers YS640 to 250°F. Remove the stem end of the jalapeños and scoop out the seeds. Combine the cream cheese, pepper jack and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning in a bowl. Mix well, then place in a zip top bag. Cut a corner off of the bag and pipe the cheese mixture into the jalapeños.
Divide the sausage into 12 (2 oz) roughly equal portions. Wrap each portion of sausage around a stuffed jalapeño. Season the outside of the armadillo egg with Cattleman’s Grill 8 Second Ride. Smoke until sausage reaches an internal temperature of 165°F, about 1 hour. Check the internal temperature with an instant read thermometer like the Maverick PT-75. Brush the armadillo eggs with House of Q Rock’n Red BBQ Sauce. Remove from the cooker.
- Serving Size
- 3.92 oz
- per serving
- 2 grams
- 14 grams
- 25 grams
- 528 milligrams