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Log in Search Cart Love jalapeno poppers? If you do, Smoked Armadillo Eggs are going to be your new favorite thing! They are not an egg at all. They are a jalapeno popper wrapped in sausage meat then covered in bacon. The combination of the spicy crunch of the pepper and gooey cheese center is mouthwatering! There’s nothing like firing up my smoker in the summer and watching the kids play in the backyard while dinner cooks on it. The screams, laughter and giggles bring joy to my heart when the kids play together. Our swing set is right next to our patio so I can cook dinner the same time they are playing, since they always want Mom around it works out perfectly during the summer. After dinner is done we serve it up on our patio table and no one even has to go inside. The kids run off to play as soon as they are done. One of my favorite recipes are these Armadillo Eggs that are quick and easy to make then hands off as they cook on my smoker. These are a classic Texas BBQ staple and are essentially your favorite jalapeno popper wrapped in sausage and bacon. Ingredients Needed
What flavor Wood Pellets do I use?Got your ingredients? Now it’s time to fire up your smoker! We used our favorite Kingsford Classic Hardwood Pellets for this recipe. It’s a spicy blend of hickory, oak and cherry wood for a big, bold flavor. This brand of pellets is one of our favorites because it doesn’t have fillers, binders or preservatives. This blend also works great for smoked chicken! Steps to Prepare
Time to Smoke!The smoker should be heated to 250 degree F. Place the Armadillo Eggs on smoker grate and shut lid. Smoke for 2 hours or until internal temperature of the sausage is 160 degrees F. The final step I like to take to crisp the bacon up is crank the smoker up to about 400 degrees for a few minutes or place the armadillo eggs a baking sheet and broil a few minutes in the oven. The jalapeno in the middle will have a bit of a crunch. If you don’t want this you can and would like completely soft jalapenos I would roast them for a few minutes before prepping them. Can I Make these in the Oven?Yes! If you would like to switch it up simply place them on a baking sheet lined with aluminum foil and bake at 400 degrees F for 25-30 minutes. Cook time will vary on the size of your jalapeno. More Family Friendly Smoker Recipes!
Tag me when you do #gimmesomegrilling or on Instagram at @gimmesomegrilling! Be sure to swing back and leave a five star rating below also – I know you’re going to love this!!! Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Calories: 642kcal (32%), Carbohydrates: 3g (1%), Protein: 28g (56%), Fat: 57g (88%), Saturated Fat: 24g (150%), Cholesterol: 146mg (49%), Sodium: 1078mg (47%), Potassium: 374mg (11%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 873IU (17%), Vitamin C: 17mg (21%), Calcium: 314mg (31%), Iron: 1mg (6%) Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy! Read more... Reader InteractionsWhat temperature do you smoke jalapeños at?Arrange the jalapenos on the grate of your smoker. Start with the smoker cold, and bring the temperature up gradually to between 200°F and 225°F, for a total time of 1 to 3 hours, depending on how smoky you want them. I smoke for 2 hours, with the last hour being around 200°F.
What goes with bacon wrapped jalapenos?Bacon Wrapped Stuffed Jalapeno Poppers with cream cheese, cheddar, and crispy bacon is the appetizer everyone is going back for. The blend of cheeses with salty, crispy bacon is the perfect party platter to serve alongside some Red Sangria and homemade tortilla chips.
What are armadillo eggs made of?Armadillo eggs are made with jalapenos, cream cheese, breakfast sausage, and bacon. They're brushed with BBQ sauce and cooked until crispy and delicious! Bacon-Wrapped Armadillo Eggs is an easy, keto, low-carb Texas BBQ appetizer recipe. It's basically a jalapeno popper meatball wrapped with bacon—how can you go wrong!
Do you boil jalapeños before stuffing them?I like my jalapeños crunchy, so I don't pre-cook them. But if you prefer soft jalapeños, you'll need to parboil them after scooping out the seeds and stems, and before stuffing them. Cut the jalapeño peppers in half lengthwise. Then scoop out all the seeds.
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