Armadillo Eggs

Name: Armadillo Eggs
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 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

By Tom Jackson
Mar 19, 2015

Recipe Items

This recipe is a Texas favorite. Savory and spicy pork sausage surrounding a jalapeño stuffed with pepper jack and cream cheese.

Armadillo Eggs Recipe

Yield: 12 eggs

Ingredients

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

Instructions

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.