Smoked Bacon Wrapped Armadillo Eggs
These smoked bacon wrapped armadillo eggs are a spicy, meaty, cheesy appetizer everyone is going to love. Jalapenos stuffed with a zesty blend of chopped brisket, cream cheese, seasonings, and cheddar cheese are wrapped in hot Italian sausage and bacon, brushed with BBQ sauce, and smoked to perfection.
Servings: 12 Armadillo Eggs
Calories: 588kcal
Ingredients
- 2 pounds ground hot Italian sausage
- 1 cup leftover chopped brisket
- 8 ounce cream cheese, room temperature
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Slap Ya Mama seasoning
- 12-15 jalapenos, stem and seeds removed
- (3) 12 ounce bacon
- ½ cup barbecue sauce
Instructions
- Preheat the smoker to 250 degrees.
- Spray the rack with non-stick cooking spray.
- Cut the stems/top off the jalapenos and cut the bottom off the peppers. Hollow out, and remove the seeds and ribs.
- In a medium bowl, mix cream cheese, shredded cheese, chopped brisket, and seasoning together.
- Spoon cheese mixture into each jalapeno making sure they are filled all the way to the bottom of the pepper.
- Take some sausage and wrap it around the jalapenos encasing each one securing in the cheese mixture.
- Next, wrap bacon around each encased jalapeno. Use two, or three, pieces if necessary. Secure the bacon with toothpicks.
- Place armadillo eggs directly on the smoker grill, brush with barbecue sauce, and smoke for 2 ½ hours or until the internal temperature reaches 165 degrees.
- Once the temperature is reached, turn up the smoker to 400 degrees and brush the armadillo eggs with additional BBQ sauce.
- Smoke for a few more minutes or you can place them on a baking sheet and place under the broiler for a few minutes to crisp up the bacon, if needed.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual armadillo eggs in plastic wrap and freeze for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight if frozen, then microwave individual portions at 1-minute intervals until heated through.
- Wash your hands thoroughly after handling hot peppers and never touch your face.
- Be sure your mixture reaches all the way to the bottom of the peppers when you fill them.
- Secure your bacon with toothpicks to ensure it stays in place while you smoke the armadillo eggs.
- Fully soften your cream cheese for even mixing and easy stuffing.
Nutrition
Calories: 588kcal | Carbohydrates: 8g | Protein: 30g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 133mg | Sodium: 1408mg | Potassium: 532mg | Fiber: 1g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 2mg