Bacon-Wrapped Armadillo Eggs - The Anthony Kitchen (2024)

Say hello to the ultimate BBQ appetizer, Bacon-Wrapped Armadillo Eggs! I served these at a party recently and they were the first appetizer to go, receiving more than one statement of approval.

If you want to add some Texas flair to your menu, start with these cream-cheese-stuffed jalapeno poppers. You won't go wrong with a double layer of pork, and a sweet-and-savory kick thanks a generous smear of BBQ sauce!

Is bacon-wrapped goodness your thing? I've got more for you! Try bacon-wrapped smokies for another crowd-pleasing appetizer or the bacon-wrapped pork tenderloin for an entree win!

WHY THIS RECIPE WORKS

This egg-shaped Texas BBQ delicacy can be grilled or smoked, but if you want the jalapeno on the inside to be perfectly tender and the bacon on the outside to crisp up nicely all in less time, all you need is a grill preheated to medium-low heat.

For this armadillo egg recipe, it calls for a grill with a slightly higher temperature, preferably over a 2-hour smoke. You can both render the bacon and cook that jalapeno to perfection that way.

WHAT ARE ARMADILLO EGGS?

They are a Texas BBQ staple -- savory with a hint of spice, creamy with a touch of sweet from the BBQ sauce glaze. This appetizer delivers loads of flavor and lots of texture. Think jalapeno poppers on steroids!

The jalapeno is stuffed with cream cheese and a Tex-Mex blend of cheddar and Monterey Jack, then wrapped in a layer of pork sausage. The shape resembles an egg; the bacon exterior looks like an armadillo shell.

There are different variations of armadillo eggs across the state of Texas. Some call for bacon, some don't. The common denominators are a jalapeno popper and pork sausage.

INGREDIENTS FOR ARMADILLO EGGS

• Jalapenos | Look for medium-to-large jalapenos. They'll be easier to core. Jalapenos that are fairly straight are better to stuff. Removing the seeds and membrane is much easier if you have a jalapeno corer. The heat of a jalepeno comes from the seeds and membranes, so if you don't like spicy, make sure you get it all out of there!
• Cream Cheese | Soften the cream cheese--but do not melt--so it is pliable and easy to work with when it comes time to stuff.
• Grated Cheese | A classic Texas combination of classic Texas cheddar and Monterey Jack gives the perfect level of melty and flavor. You can use one or both, if preferred. Freshly grated cheese will have better flavor and texture.
• Spice | Simple spices are used only for extra flavorful cheese filling; salt and garlic powder are all you need!
• Pork Sausage | Pork breakfast sausage makes this recipe extra easy; mild or spicy if you like a little heat.
• Bacon | Be sure to use thin-cut bacon. Thick-cut bacon will not render and get crispy. You'll need 9-12 slices of bacon, depending on the size of your jalapenos.
• BBQ Sauce | BBQ sauce is the finishing touch. Pick your favorite! I use a thick, sticky-sweet BBQ sauce to balance out all those savory pork flavors.

HOW TO MAKE ARMADILLO EGGS

1. Preheat the Grill | Ready your grill and preheat to medium-low heat, between 275-325°F.
2. Prep Jalapenos | Remove the stems, core, and seeds of the jalapenos. Note, a jalapeno corer will make this task easy!

3. Make the Cheese Filling | Mix together the cream cheese, cheddar cheese,
and Monterey Jack cheese. Add spices and mix once more.

4. Stuff the Jalapenos | Stuff the jalapenos with the cheese mixture, using the
back of a spoon to press the mixture down into the jalapenos.

5. Wrap in Sausage | Divide the sausage mix into six portions. Wrap each
jalapeno in ⅙ of the sausage, using a back-and-forth motion to roll it
evenly around the pepper.

6. Wrap in Bacon | Cover each Armadillo Egg in bacon; you will need about 1-
½ strips of bacon per egg.

7. Grill | Place the eggs on the preheated grill and cook for 45-60 minutes,
turning every 10-12 minutes. Each side of the egg should come in contact
with the grill grate. Remove from the heat once the bacon is rendered and
the internal temperature registers in 165°F.

8. Serve | Once the Armadillo Eggs come off of the heat, brush generously
with BBQ sauce. Allow to cook slightly, serve, and enjoy!

FREQUENTLY ASKED QUESTIONS

HOW TO STORE ARMADILLO EGGS

• Store | Keep refrigerated in an airtight container for up to 3 days.
• Freeze | To freeze armadillo eggs, allow to cool completely, transfer them a freezer safe ziptop bag, and freeze for up to 3 months.
• Make Ahead | They can be assembled, covered with plastic wrap, and refrigerated 24 hours ahead of time.