![]() Refrigerate the armadillo eggs for 30 minutes or until firm.It will likely take two pieces per armadillo egg. Wrap each meat covered jalapeño with bacon.Use your hands to ensure the sausage is covering the entire jalapeño and roll back and forth into an egg shape. Wrap each jalapeño with the pork and beef mixture.Use the back of the spoon to press the filling all of the way into the jalapeno if necessary. Spoon or pipe the cream cheese mixture liberally into each of the cored and seeded jalapenos.Mix the ground pork and beef with your favorite spice blend, season with salt and pepper, and mix thoroughly.In a medium bowl, combine the cream cheese, cheddar cheese, garlic powder and season with salt and pepper.Slice a little of the top off the jalapeño and take out the seeds and set aside.Preheat your smoker to 250☏ using any smoking hardwood (hickory, oak, maple, etc.).When registering 165☏ in the middle, they are done. Baste the eggs with the barbecue sauce and bake an additional 5 minutes.Place the armadillo eggs in a baking dish and bake for 25 minutes.Baste the second side of the eggs and let cook another 2 minutes.Baste the armadillo eggs with barbecue sauce, let cook 2-3 minutes, and flip.Flip, cover, and cook another 10 minutes.Place the armadillo eggs on the grill, cover, and let cook 15 minutes.Secure ends of the bacon with toothpicks to help keep in place.Tip: Keep the toothpicks sticking out of the thinner sides so that they will still lay flat on the grill when sitting on the flatter, wider sides.Wrap each sausage covered pepper with two pieces of bacon, winding one around from an end in a slightly overlapping pattern, and adding the second piece of bacon when the first runs out.Wrap each stuffed pepper with a sixth of the sausage, sealing all the way around the pepper and especially near the open cheese end.Divide the sausage roughly into 6 portions.In a medium bowl, mix the ground sausage with 1 Tablespoon of the BBQ rub.Tap the pepper against the counter to help move the cheese mixture down to avoid large air gaps at the bottom. Stuff each pepper with the cream cheese mixture using a spoon or spatula.In a small bowl, combine the cream cheese, cheddar cheese, and garlic powder.Tap against the counter to knock them loose to come out. Wear disposable gloves and use a pepper corer or a small knife to carefully cut off the tops of the peppers and carve out the ribs and seeds from the insides.Filled jalapenos are wrapped in pork sausage and smoked low over oak. Armadillo eggs are a classic Texas BBQ staple. ![]() Filling enough to be a main dish, but portable enough to make as appetizers, snacks, or tailgating munchies. Remove the stem and use a paring knife to carefully remove the insides of the jalapeno peppers.īacon Wrapped Armadillo Eggs are like a jalapeno popper meatball mashup. How to cook Armadillo Eggs in an air fryer?Īir Fryer Armadillo Eggs are an appetizer made with stuffed jalapeno peppers that are encased in seasoned ground sausage and wrapped with slices of thick-cut bacon. Cut the cap off the jalapeños then slice in half. Mix together the cream cheese and cheddar cheese, you can add a dash of garlic powder here if you would like. No matter what you decide to put in the armadillo eggs we sure you are going to love this appetizer! Preheat oven to 375. Remove from heat, and brush with melted butter, if desired. Bake until bacon is crispy, and sausage is thoroughly cooked, about 12 to 15 minutes on each side. Wrap one piece of bacon around the sausage. Mold a patty around each jalapeño half, making sure to cover the whole pepper.
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