This armadillo eggs recipe features cheese-stuffed Jalapeno peppers wrapped in meat, encased in bacon strips, baked to perfection, and glazed with BBQ sauce.
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
TO STORE. You can keep the leftovers for 2-3 days in an air-tight container in the refrigerator. TO FREEZE. Although I don’t recommend freezing cooked armadillo eggs, you can freeze the uncooked assembled appetizers individually in the freezer for up to a month.TO REHEAT. Thaw the frozen armadillo eggs in the refrigerator overnight and bake them in the oven as indicated.