Description
Armadillo Eggs are a fun and flavorful appetizer that’s sure to impress at your next party or BBQ. These spicy, cheesy, and smoky treats feature jalapeños stuffed with cream cheese and a savory sausage mixture, all wrapped in bacon and baked to crispy perfection. They’re a crowd-pleaser and offer a delicious combination of heat and savory goodness. Perfect for any occasion!
Ingredients
Scale
- 12 large jalapeños
- 1 lb (450g) breakfast sausage (mild or spicy, depending on preference)
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- Salt and pepper, to taste
- 12 slices bacon (thin or thick-cut, depending on preference)
- Toothpicks (for securing bacon)
Instructions
-
Prepare the Jalapeños:
- Cut and Seed the Jalapeños:
Cut the jalapeños in half lengthwise, removing the seeds and membranes (use gloves to avoid irritation). If you prefer a milder flavor, remove as much of the white membrane as possible. Set the jalapeño halves aside. - Make the Cream Cheese Filling:
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until everything is well incorporated.
Stuff the Jalapeños:
- Stuff the Jalapeños:
Spoon a generous amount of the cream cheese mixture into each jalapeño half, pressing it in so that it fills the pepper completely. You can also use a piping bag to make this process easier and neater.
Prepare the Sausage:
- Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until fully browned, breaking it apart into small crumbles as it cooks. Drain any excess grease, and let the sausage cool for a few minutes. - Stuff the Jalapeños with Sausage:
Once the sausage has cooled slightly, spoon a layer of cooked sausage over the cream cheese-stuffed jalapeños, pressing it down to ensure it sticks.
Wrap with Bacon:
- Wrap with Bacon:
Take a slice of bacon and wrap it around each stuffed jalapeño, securing it with a toothpick. The bacon should cover the stuffed jalapeño completely. If needed, use two slices of bacon for a more thorough wrap.
Bake the Armadillo Eggs:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. - Arrange the Armadillo Eggs:
Place the bacon-wrapped jalapeños on the prepared baking sheet, making sure they are spaced out so the bacon crisps up evenly. - Bake:
Bake the armadillo eggs in the preheated oven for 25-30 minutes, or until the bacon is crispy and golden brown. If you prefer extra crispiness, you can broil them for the last 2-3 minutes.
Serve:
- Cool and Serve:
Let the armadillo eggs cool slightly before serving. Serve them warm as an appetizer or snack with dipping sauces like ranch or spicy BBQ sauce, if desired.
- Cut and Seed the Jalapeños:
Notes
- Make-Ahead: You can assemble the armadillo eggs ahead of time and store them in the fridge, covered, for up to 1 day. Just bake them fresh when you’re ready to serve.
- For a Spicier Kick: Use spicy sausage and leave some of the seeds in the jalapeños for extra heat.
- Grilling Option: If you prefer grilling, cook these over medium heat on the grill for about 20-25 minutes, turning occasionally, until the bacon is crispy and the filling is hot.
- Variations: You can also swap the cheddar cheese for a blend of cheeses or add other ingredients to the filling, such as diced green onions or cooked bacon bits.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 armadillo egg (1 stuffed jalapeño half)
- Calories: 180
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg