Armadillo Eggs
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Learn how to make the classic American appetizer, armadillo eggs, using my easy recipe. They’re sweet, savory, and spicy, and you don’t need a grill!
Armadillo eggs are the MVP of appetizers
If there’s one appetizer that always gets people talking, it’s Armadillo eggs.
I first made these for a game day spread and assumed they’d be one of several appetizers on the table. Instead, they disappeared before almost everything else.
Despite the name, there aren’t actually any eggs involved. Instead, jalapeños are stuffed with cheese, wrapped in sausage and bacon, then baked until golden and caramelized. This is why they always steal the show:
- Loaded with flavor. Every bite has smoky sausage, juicy sausage, creamy cheese, and a sweet-and-savory BBQ glaze.
- More than one way to cook them. I’ve tested them in the oven, air fryer, and smoker with great results.
- Easy to make ahead. Assemble them in advance, then bake when you’re ready to serve.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pork sausages. Any regular pork sausage works well here. If using sausage links, simply remove the casing first. I’ve also used chicken sausage, which also worked well.
- Bacon. Look for thin-cut wide slices of bacon that’ll crisp up quickly. I tried thick-cut bacon, but it took much longer to crisp and sometimes finished cooking after the sausage was already done.
- Jalapeños. Medium-sized peppers work best. Larger peppers can be difficult to wrap evenly, while smaller ones don’t hold enough filling.
- BBQ sauce. Use your favorite brand. I prefer Stubb’s or one that is slightly smoky and less sweet, since the brown sugar already adds some sweetness.
- Cream cheese. For creaminess and helps bind the filling together.
- Shredded cheddar cheese. For a sharp, cheesy flavor.
- Seasonings. I used garlic powder, onion powder, salt, pepper, and chili powder for a little heat.
- Brown sugar. For a subtly sweet flavor and helps the glaze caramelize beautifully.
How to make armadillo eggs
Step 1- Combine the cream cheese, cheddar cheese, and spices.
Step 2- Stuff the peppers. Cut the stems from the peppers, remove the seeds, and stuff the peppers with the cream cheese mixture.
Step 3- Shape the sausage. Remove the meat from the sausage casings and place it in a bowl. Form 6 meatballs.
Step 4- Shape the eggs. Take a meatball and wrap it around a stuffed pepper, ensuring each pepper is covered. Wrap two pieces of bacon around it and secure with a toothpick. Repeat with the remaining meatballs.
Step 5- Bake. Place the meatballs on the baking sheet and bake for 30 minutes.
Step 6- Baste with BBQ sauce. Once the 30 minutes are up, brush the meatballs with the barbecue sauce and bake for another 5 minutes.
Alternative cooking methods
While I typically bake my armadillo eggs in the oven, I’ve tested them in both the air fryer and the smoker, so you’ve got some options.
Air fryer method. Place the formed eggs in a lined air fryer basket and air fry at 200C/400F for 10 minutes. Flip them and continue cooking for another 10 minutes or until done. Five minutes before they’re done, baste the outsides with BBQ sauce.
Smoker method. Place the formed eggs in the smoker and smoke at 250F for roughly 2 hours or until fully cooked. I suggest using a mild wood, such as hickory or maple.
Arman’s recipe tips
- Use gloves to handle the peppers. Trust me on this one. Jalapeños are VERY potent, so wear gloves lest you burn your eyes (ask me how I know!).
- Use a meat thermometer. You’ll know the meat is fully cooked once it reaches an internal temperature of 165F. Use an instant-read thermometer to double-check.
- Wrap the peppers tightly. So the cheese doesn’t ooze out.
- Let them rest before serving. Give them 5 minutes to cool slightly. The cheese will settle, and they’ll be much easier to handle (and eat!).
Armadillo Eggs (Oven, Smoker, or Air Fryer)
Video
Ingredients
- 3 ounces cream cheese
- 2 ounces cheddar cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 medium jalapeno peppers
- 1 pound pork sausages
- 12 slices bacon thick cut
- 1 cup barbecue sauce
- 1/2 teaspoon brown sugar
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- In a small bowl combine the cream cheese, cheddar cheese and spices.
- Cut off the stems from jalapeno peppers and remove the seeds.
- Fill the peppers with the cream cheese filling and set aside.
- Remove the meat from sausage casings and place it into the bowl. Form 6 meatballs.
- Take the meatball and wrap it around the jalapeno pepper, ensuring each pepper is completely covered.
- Wrap two bacon slices around each meatball and secure it with a toothpick.
- Place the meatballs on the baking sheet and bake in the oven for 30 minutes.
- Once the 30 minutes is up, baste the meatballs with the barbecue sauce and bake for another 5 minutes.
Notes
Nutrition
More game day appetizers
Originally published July 2023
On photo these look so interesting. Thanks for the recipe!
So welcome, Mario. Glad you enjoyed the recipe- I appreciated the photos you sent me.