Smoked Armadillo Eggs

Jalapeno poppers are one of my favorite appetizers and they are the perfect game day party food. The combination of the spicy crunch of the pepper and gooey cheesy center make for a perfect combination. It is also possible to create variations to the poppers and the possibilities are almost endless.

Here are some of my jalapeno popper recipes

All of those are amazing, but this recipe might just climb to the top of the list as my favorite! Smoked armadillo eggs are not an egg at all. Instead, they are a jalapeno popper wrapped and covered in sausage meat.

Oh yeah!!

I smoked these, but they could also be done on the grill set up for indirect grilling. These take a little while to cook and direct grilling would likely burn them.

Smoked Armadillo Eggs pin

The size of the jalapeno peppers varies dramatically, so the amount of meat that is needed to completely cover the peppers will also vary. Therefore, by following this recipe, you may get more or less that five armadillo eggs made.

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Core the jalapeno peppers and stuff them with the mixture of cream cheese and grated cheddar. Take a handful of sausage meat and flatten it similar to a burger patty. Place the stuffed pepper on the meat and wrap the meat around the pepper. Make sure that there are no parts of the pepper showing.

There are many different types of sausage meat with different flavors. Any of these would work fine: Italian mild, Italian hot, breakfast, honey garlic, etc.

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I fired up my Bradley Smoker for making these armadillo eggs and used hickory wood, but other wood like pecan, maple and apple would work great as well. The armadillo eggs took a good couple hours in the smoker. The outside was nice and browned and the cheese was just starting to bubble out of a couple of the eggs. I used my Thermapen to check that the meat was at 160F so I knew they were done.

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4.91 from 10 votes
Smoked Armadillo Eggs
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Jalapeno poppers wrapped in sausage meat and then smoked or grilled on indirect heat. Big Green Egg, Traeger, Kamado, Similar to Atomic Buffalo Turds, ABT. Use cream cheese, cheddar cheese, and Italian sausage meat or Jimmy Dean. 

Servings: 5
Author: Steve Cylka
Ingredients
  • 1 pound sausage meat (mild, spicy, breakfast, honey garlic, etc.)
  • 5 jalapeno peppers
  • 1/2 brick cream cheese (4 oz)
  • 3/4 cup grated cheddar cheese
Instructions
  1. Start up smoker and get it up to 250F. You could use many different types of wood for this, although I usually use hickory, pecan, or apple.
  2. Cut the top off the jalapeno pepper. Core the pepper to remove the seeds and membrane.
  3. Mix together the cream cheese and grated cheddar.
  4. Fill the cored peppers with the filling.
  5. Take some of the sausage meat and wrap it around the pepper. Make sure none of the pepper is visible. Roll it so that it is in the shape of an egg.

  6. Place the armadillo eggs on a smoker rack and place in the smoker.
  7. Smoke for about 2 hours. You want the temperature of the sausage meat to be 160F. Also if you notice cheese starting to bubble out of the eggs, it is likely done.
  8. Serve.
Recipe Notes

Grill Method - Setup grill for indirect heat and bring up to 325F. Place armadillo eggs on the indirect side and cook for about 30-45 minutes.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

31 comments

  1. I wasn’t sure what to expect from the title of your dish… then my mouth fell open and a drooled when I saw what you made. Now I would love to eat some smoked armadillo eggs. 🙂

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  3. Tried this using hamburger meat with seasoning and onions. Was fabulous!

  4. I’ve got eggs all put together to go in my smoker tomorrow. I’m a bit confused on your #5 direction. It says to roll it in egg but I don’t see an egg in the ingredients list. Is this a typo or am I reading it wrong? Excited to try them!

  5. Buy the poppers from Fridays already made then wrap…that the timesaver

  6. Made a similar recipe in the past and they fell apart on me from being to loose. To tighten up the eggs I wrapped them in syran wrap and spun them like in making sausage. Then but them back in the fridge for a bit before smoking them. They turned out perfect this time.

  7. These were so delicious! Thanks for the recipe!

  8. Made a couple of batches, they are delicious, and I froze a dozen for New Year’s party. Anybody try bratwurst for the sausage, my local grocer sells brat patties. I will see if the will sell it by the pound.

  9. I don’t have a grill or smoker… Has anyone made these in a regular oven? Any ideas on a good cooking temp and time?

    • I just made these (SO GOOD). I baked mine at 325 for about 45 minutes on a broiler pan, and they were perfect. FYI, mine were a little on the large size.

  10. Looks delicious and what a great surprise inside!

  11. Got to say, I have never tried armadillo eggs. It looks kind of good though! Might have to try it next weekend. Just got myself a new offset smoker, so got to try it out!!

  12. Just made these this past weekend. Super easy and amazing taste using Jimmy Dean sausage in my Weber Smokey Mountain, smoked for 2 hours. Added a little BBQ rub to the outside and glazed with BBQ sauce 15 min before taking them out. Amazing!

  13. Delicious! I added a bit of seasoning to the cream cheese mixture, but otherwise I stuck to the recipe. I will be making these again! Everyone was drooling when I posted a pic to my Instagram stories. 🙂

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