Description
This recipe for armadillo eggs with sausage features jalapeños stuffed with cream cheese and cheddar, wrapped in sausage and bacon, and cooked to smoky perfection.
Ingredients
6 large jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 lb breakfast sausage
8 slices bacon
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
BBQ sauce or honey glaze (optional)
Instructions
Preheat oven to 375°F or smoker to 250°F or air fryer to 375°F.
Wearing gloves, slice off jalapeño tops and remove seeds and membranes.
In a bowl, mix cream cheese, cheddar cheese, garlic powder, and smoked paprika until combined.
Fill each jalapeño with the cheese mixture.
Flatten sausage into a thin layer and wrap around each stuffed jalapeño.
Wrap each sausage-covered jalapeño in a slice of bacon and secure with toothpicks if needed.
Place on a wire rack over a baking sheet (or in smoker/air fryer basket).
Bake for 25–30 minutes or smoke for 2 hours and finish at 350°F for 10 minutes or air fry for 15–18 minutes.
Optionally, brush with BBQ sauce or glaze during the last few minutes.
Let rest 5 minutes before serving.
Notes
Use gloves when handling jalapeños to avoid irritation. For less heat, remove all seeds. Thin sausage layers help cook evenly. Toothpicks help keep bacon secure during cooking. These can be made ahead and frozen uncooked.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked, Smoked, or Air Fried
- Cuisine: Southern, Tex-Mex
Nutrition
- Serving Size: 1 armadillo egg
- Calories: 320
- Sugar: 1g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
Keywords: recipe for armadillo eggs with sausage, bacon wrapped jalapeños, sausage stuffed jalapeños, stuffed jalapeño BBQ appetizer