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Smoked Armadillo Eggs

Smoked Armadillo Eggs
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Smoked Armadillo Eggs are a flavorful and smoky appetizer featuring jalapeños stuffed with a creamy mixture of breakfast sausage, cream cheese, and sharp cheddar, wrapped in crispy bacon, and smoked low and slow to perfection. This recipe offers a bold balance of heat, smokiness, and savory richness, perfect for parties or cookouts, and customizable to suit any taste.

Ingredients

Produce

  • Fresh Jalapeños (medium-sized, firm)

Meat

  • Ground Breakfast Sausage (approximately 1 pound)
  • Bacon Strips (thick cut, enough to wrap each jalapeño half)

Dairy

  • Cream Cheese (softened, about 8 ounces)
  • Sharp Cheddar Cheese (shredded, about 1 cup)

Spices & Seasonings

  • Smoked Paprika (1 teaspoon)
  • Garlic Powder (1/2 teaspoon)
  • Onion Powder (1/2 teaspoon)

Smoking Supplies

  • Wood Chips (Hickory or Pecan, for smoking)

Instructions

  1. Prepare the Jalapeños: Carefully slice each jalapeño in half lengthwise and remove the seeds and membranes. For milder heat, remove all the white ribs completely. Rinse and pat dry thoroughly to ensure the filling sticks well.
  2. Make the Filling: In a bowl, combine ground breakfast sausage, softened cream cheese, shredded sharp cheddar, smoked paprika, garlic powder, and onion powder. Mix until fully incorporated and creamy to create the flavorful filling.
  3. Stuff the Jalapeños: Generously fill each jalapeño half with the sausage and cheese mixture. Feel free to pile it high, as the filling will shrink slightly while cooking.
  4. Wrap in Bacon: Wrap each stuffed jalapeño with half or a full strip of thick-cut bacon. Secure with toothpicks if necessary. The bacon adds moisture, smokiness, and a crispy exterior that complements the filling.
  5. Prepare Your Smoker: Preheat the smoker to 225°F (107°C). Add your choice of hickory or pecan wood chips for authentic smoky flavor. Maintain a steady temperature throughout cooking.
  6. Smoke the Armadillo Eggs: Place the wrapped jalapeños directly on the smoker rack. Smoke for 1.5 to 2 hours, or until the bacon is crisp and the filling is hot and bubbling. Ensure the internal temperature of the sausage reaches 160°F (71°C).
  7. Rest and Serve: Remove the Armadillo Eggs from the smoker and let them rest for 5 minutes to allow juices to redistribute, ensuring every bite is juicy and flavorful.

Notes

  • Pick firm, medium-sized jalapeños for easier stuffing and balanced heat.
  • Don’t overstuff; leave some room to prevent filling overflow as it expands slightly when cooked.
  • Use thick-cut bacon to hold up better during smoking and to provide satisfying texture.
  • Maintain a consistent smoker temperature of 225°F for even cooking and tender results.
  • Rest the dish before serving to maintain juiciness and intensify flavors.

Nutrition

Keywords: Smoked Armadillo Eggs, smoked jalapeños, stuffed jalapeños, bacon wrapped appetizers, party appetizers, barbecue, smoky snacks

Find it online: https://mealsbylina.com/smoked-armadillo-eggs/