It is the perfect creamy cheese that does not fully melt while cooking. Cream Cheese – the base of the filling for armadillo eggs and jalapeno poppers.The name comes from the fact that they are oval shaped, like eggs, and the creamy cheese filling resembles an egg yolk. They are finished off with barbecue sauce. What are Bacon Wrapped Armadillo Eggs?Īrmadillo Eggs are cheese stuffed jalapenos, wrapped in pork sausage, then wrapped in bacon and grilled or smoked to perfection. I like to sear them first over the direct flame to precook the bacon and then place them away from the flame to let them finishing cooking through. The longer, slow heat of smoking will soften the pepper and create a smoother bite with mellow heat. The grilled version leaves the jalapeno much fresher with a noticeable crunch. They are a relatively mild pepper and once the seeds and membrane is removed they are fairly mild, making these a perfect appetizer for a crowd! You don’t need to worry about the spicy levels of jalapenos. But, the contrast between the creamy middle, the spicy sausage and the bit of crunch is just right for us.If you love Jalapeno Poppers and grilled sausage, you are going to love these Bacon Wrapped Armadillo Eggs! Hailing from Texas, they are a fun and inventive appetizer with a cute and creative name. If you want it softer cook it a little longer or parboil frist. The jalapeno will still have a little snap to it. You are looking for an internal temperature of 165* (75c). You want to grill these guys at 350* (76c) for about 45 minutes or so. Then, wrap it around your Jalapeno and shape it into an egg. Take ¼ pound of sausage and flatten it out into a patty. Patti does all the meat first and just lays it out on a cutting board until she is ready for it. So, spray a measuring cup lightly with any good cooking spray (we use Duck Fat) and use it to measure your sausage. We have found that a ½ cup measuring cup gives you about ¼ pound of sausage. Flatten out again and pour the beaten egg over it and mix it all together. Add the dried onions, garlic and red pepper and mix everything together well.
Lay out the two pounds of sausage side by side and flatten out. I found that the easiest way to mix the sausage is on a big cookie sheet. Set your peppers aside while you get your sausage mixed.
#TEXAS ARMADILLO EGGS FULL#
When the pepper is almost full of cream cheese, stuff the cube of Cheddar cheese in the middle. Then, fill it with cream cheese, about a teaspoon. (The seeds are what make a pepper hot) We used a melon baller to clean the seeds out our peppers.
#TEXAS ARMADILLO EGGS PRO#
Grill: Pellet Pro 1190/ Pellet Pro 2300/ Pellet Pro Sidekick We have served these up at 2 Tailgating cooks and have run out of them both times. This is a great Tailgating, camping and party recipe. See the egg white and the yellow yolk? Cream and Cheddar cheeses. Look at the picture of the sliced Armadillo egg.
We have been eating the “Crash and Burn” recipes for these ALL WEEK. We have made 3 different recipes until we came up with one that is just plain “Over The Top”. We got the idea from Smokey Dee Robinson. Look at these, this is our take on Armadillo Eggs. Not for the faint of heart, but just a little Zippy! These are great for Superbowl parties Tailgating and camping. Armadillo Eggs “Wake Up your Taste Buds” with a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage with a “ Kiss of Smoke“.
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