Armadillo Eggs
After discovering this recipe online and serving it at the beach to rave reviews a few years ago, it quickly became a summer favorite that is now made several times each season, making it perfect for cookouts, outdoor gatherings, and entertaining guests, though it's delicious any time of year.
Prep Time: 20 Minutes
Cook Time: 2 Hours
Ingredients:
10 Jalepeno peppers
1 softened block of Philadelphia Cream Cheese
1.5 cups shredded Cheddar cheese
2 lb ground sausage
2 lb bacon
Montreal Steak seasoning
BBQ sauce of choice (KC Style or a Honey Chipotle)
Directions:
1. Combine cream cheese and cheddar cheese in a medium-sized bowl until well mixed together
2. Remove the tops from the jalapenos and core out the seeds from each pepper
3. Stuff each jalapeño with the cream cheese and cheddar mixture, ensuring a full pepper
4. Wrap each jalapeño in the ground sausage, ensuring the entire pepper is completely covered (similar to a meatball)
5. Roll out on a table-top to form an egg shape
6. Wrap each “egg” with strips of bacon (approximately two per pepper) to completely encapsulate each “egg” you created
7. Sprinkle each “egg” with Montreal Steak Seasoning and place on a rimmed baking sheet
8. Bake for one hour at 300 degrees
9. Remove from oven and cover each egg with your favorite BBQ sauce (brushed on completely)
10. Bake for an additional one hour at 275 degrees
11. Remove, let cool, and enjoy (I recommend slicing them into ½ inch coins to eat as a “finger food”)
Note: You may need to remove some of the bacon grease from the baking sheet in between adding the BBQ sauce; you can also cook these in a smoker, following the same recipe
Serves: 12 plus