Armadillo Eggs? Yes, Please!
Any time you get a hankering for the perfect combination of spice, meat, and cheese, look no further than Texas-style armadillo eggs. I know. If you’re not from the lone star state, you’re wondering what the heck are armadillo eggs? Not what you think (FYI, armadillos don’t lay eggs). Rumor has it this popper, meatball crossover has been around since 1972 and has so many variations it’s hard to decide which is the best recipe to go with. Hint, pick ours! Of course, we won’t stop you if you start with ours and mix it up a bit with chorizo or bacon. Heck, we’d even forgive you if you decided to use Italian sausage.
The star of the show is the jalapeno pepper. It cradles cheesy, spicy goodness while wrapped in a hot blanket of sausage. Before ya jump right in, a quick Southern PSA. Born and bred Texans know a little something about peppers and live to add them to our food every chance we get. Although we are usually quite skilled at working with peppers, we recognize not everyone (northerners) has worked with jalapeno peppers. If this is you, a word to the wise, be careful not to get any of the capsaicin oil (the natural oils found in peppers, most notably found in the seeds and pith) on your skin or eyes or you’ll be running for the faucet. If working with peppers makes ya nervous, wear disposable gloves and pitch ’em when done.
Our Texas-Style Armadillo Eggs recipe is easy to put together and calls for only a handful of ingredients. And, the best part, you can chow down on these addicting snacks in under 30 minutes.
Okay, enough bragging, we won’t hold up your tastebuds any longer; here’s the recipe you didn’t know you needed until you taste the outcome.
If, after eating these armadillo eggs, your taste buds are still screaming for more spice but on the cooler side, try our Texas Pepper Jelly frozen treats recipes.
Texas Style Armadillo Eggs
- 4 ounces of room-temperature cream cheese (we use Philadelphia)
- 1/4 cup your favorite cheese dip
- 1 tablespoon garlic powder
- 1 teaspoon finely chopped cilantro
- 1 teaspoon Craig’s Brisket Seasoning
- 1 /4 teaspoon Craig’s Jalapeno Seasoning
- 6 medium-size jalapenos
- 2 pounds bulk sausage
- 1 pound of bacon
- 2 tablespoons Craig’s BBQ Sauce or Texas Pepper Jelly Rib Candy
- Shake & Bake (if desired)
Preheat your oven to 375F. Lightly grease a baking or cookie sheet
- In a large bowl, mix together the cream cheese, cheese dip, seasonings, and cilantro.
- Remove the stems from the jalapenos, cut in half lengthwise, scoop out ALL of the seeds, and cut the sliced jalapenos in half, horizontally. (You’ll end up with jalapeno quarters.)
- Put about a teaspoon of the cheesy filling in each jalapeno quarter.
- Pat the sausage into as many 3-inch circles as you have jalapeno quarters.
- Place a stuffed jalapeno in the center of each sausage circle.
- Wrap the sausage around the jalapenos completely, and form into an egg shape.
- Wrap each egg shape tightly with bacon. Use toothpicks to hold closed, if necessary.
- Brush the “eggs” with Craig’s BBQ Sauce or Texas Pepper Jelly Rib Candy. Roll in Shake & Bake, if you desire.
- Put the “eggs” on the baking sheet, and bake for about 20 minutes. Watch carefully; when the sausage is cooked, they’re done. If you want them to be a little browner, put the sheet under the broiler for a few minutes.
- You can also cook Texas Pepper Jelly’s Armadillo Eggs on the grill.
- Serve with various dressings and dips.
We love seeing the good food Texas Pepper Jelly readers put together. If you use this recipe, please share it with us so we can put it out there in the universe for others to drool over. Until next time foodies, follow us on Facebook, Twitter, Instagram, and YouTube. And definitely, keep that pit smoke rollin’!