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Armadillo Eggs
If you haven’t tried armadillo eggs, you’re in for a treat. Cream cheese stuffed jalapenos wrapped with sausage and bacon and smoked over Kingsford® Charcoal isn’t a dish you’ll soon forget.
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Ingredients
Main Ingredients
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8 oz. cream cheese (softened)
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1 cup cheddar cheese
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2 garlic cloves (finely diced)
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6 jalapeños (cut in half, then each side cut in half)
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1 lb. ground pork sausage
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1 lb. ground Italian sausage
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0.5 lb. ground chorizo
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24 slices bacon
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1 cup Ranch dressing
BBQ Rub
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0.25 cup ground chipotle powder
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0.25 cup turbinado sugar
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0.25 cup ground ancho chile powder
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0.25 cup paprika
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0.25 cup kosher salt
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1 tbsp. ground cumin
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1 tbsp. onion powder
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1 tbsp. dried thyme
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1 tsp. dried marjoram
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1 tsp. cayenne
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2 tbsp. green peppercorns (crushed)
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1 tsp. celery seed (or ½ tsp celery seed powder)
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0.5 tsp. ground allspice
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0.5 tsp. cinnamon
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0.5 tsp. ginger
1 Food Prep
Mix together your BBQ rub ingredients and store them in an airtight container.
Then, in a large bowl, add your chorizo, Italian sausage and ground pork sausage and blend together until well combined.
Apply your rub to the meat 1 hour before cooking.
Mix together the cream cheese, cheddar cheese and garlic until well blended. Give it a taste and add salt if needed.
Remove the stems from your jalapeños and cut them in half lengthwise. Scoop out the seeds then cut the sliced jalapeños in half, so one jalapeño should get you 4 quarters.
Place about 1 tsp. of the cream cheese filling in each jalapeño quarter.
Take about ⅓ cup of the sausage mixture and pat it into a 3” circle and place the stuffed jalapeño in the center of the sausage mixture. Wrap the sausage mixture around the stuffed jalapeño until it’s completely covered, and form it into an egg shape.
Wrap each sausage egg with 1 strip of bacon making sure the seam is down. You now have an Armadillo egg
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Fire: Parallel Configuration
Temp: 250°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your Armadillo egg on the cooler side of the grill. Close the lid and cook for 1–1½ hours, or until the sausage is cooked to an internal temperature of 160ºF.
- Remove from the grill and enjoy with ranch dressing.
Credit: Recipe courtesy of “Secrets to Smoking” by Bill Gillespie (Page Street Publishing Co.)
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
