Preheat your smoker to 250°F (120°C) or oven to 375°F (190°C) if baking
Wash and cut the jalapeños lengthwise then remove the seeds and membranes
In a bowl mix cream cheese shredded cheddar garlic powder paprika salt and black pepper
Stuff each jalapeño half with the cheese mixture
Flatten a handful of sausage and wrap it around each stuffed jalapeño ensuring full coverage
Wrap each sausage-covered jalapeño with a strip of bacon securing with toothpicks if needed
For smoking place armadillo eggs on the smoker rack and cook for 2 to 2.5 hours or until the internal temperature reaches 165°F
For baking arrange on a parchment-lined baking sheet and bake for 25-30 minutes flipping halfway through then broil for 2-3 minutes for extra crispiness
For grilling preheat to 350°F (medium heat) and cook for 30-40 minutes turning occasionally
For air frying preheat to 375°F and cook for 15-20 minutes flipping halfway
Optional Brush with BBQ sauce in the last few minutes for extra flavor
Let them cool slightly before serving and enjoy