Armadillo Eggs (Oven, Smoker, or Air Fryer)

Armadillo Eggs (Oven, Smoker, or Air Fryer)

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! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 389kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. I don’t recommend freezing them.

TO REHEAT: Bake them at 350F until warm or microwave them in 15-second intervals.

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.

Nutrition