As a Texan, I love a good BBQ appetizer, and armadillo eggs are beautiful bits of cheese-stuffed jalapeños wrapped in sausage AND bacon… so there’s a lot to love here! I make mine with jalapeño rings instead of halves because I like the balance of pepper and filling better, and they’re easier to assemble.
These are great for feeding friends during football season or serving at a backyard cookout. And you can assemble them ahead of time, so they’re ready to cook when you are.
Why You’ll Love This Recipe
- Assemble ahead and refrigerate (or freeze) until you’re ready to cook.
- Change up the cheese, sausage, or filling to suit your taste.
- Cook them on a pellet grill or smoker… or bake them in the oven!
- Jalapeño rings make them easier to fill and wrap.
- Cheese-stuffed jalapeños, sausage, AND bacon. What’s not to love?
Equipment
- Cutting board
- Sharp knife
- Apple corer or spoon
- Mixing bowl
- Pellet grill, smoker, or oven
- Instant-read thermometer
How to Make Armadillo Eggs
Step 1: Prepare the Jalapeños
As I shared in Cold Stuffed Jalapeños with Bacon & Pecans (No-Bake)
not all jalapeños are created equal. Hotter growing temperatures can produce hotter jalapeños, and those hotter peppers can irritate your skin for a while. Grab some gloves before prepping your peppers.
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Start by slicing the tops and bottoms from each jalapeño. Cut the peppers into large rings. I save the tips to use in other recipes because I really don’t like wasting even a little food.
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Remove the inner membrane and seeds. This helps reduce some of the heat and bitterness the peppers can have. I like using an apple corer because it quickly removes the center while leaving the pepper ring intact. You can buy a tool designed specifically for jalapeños, but the apple corer does the job… one less gadget cluttering up the kitchen!
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Next, soak the fresh peppers in ice water for 20–30 minutes. I find this helps mellow some of the heat without completely removing the jalapeño flavor. I also think it cuts the bitterness a bit more.
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While the peppers are soaking, mix the filling. The peppers should be ready to stuff once the filling is ready.
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Drain and dry the peppers. Rest the rings on a paper towel or clean kitchen towel to remove the excess water. You can also blot them dry with a towel if needed.
Step 2: Make the Filling
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Combine the filling ingredients. In a mixing bowl, mix the cream cheese, sharp cheddar, bacon bits, green onions, and half the heavy cream.
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Add more cream as needed, one tablespoon at a time. You want a creamy filling that still holds together well. The cream loosens the cream cheese, making it easier to fill the jalapeño rings and giving the filling a creamier texture after cooking.
Filling Variations
This is my favorite combination, but there’s plenty of room to change up the filling. Here are a few ideas to consider…
- Diced pimentos
- Pepper jack cheese
- Smoked Gouda
- Chopped pickled jalapeños
- A dash of your favorite BBQ rub
Step 3: Stuff the Jalapeño Rings
Fill each jalapeño ring with the cream cheese mixture. Don’t worry about making them perfect. The sausage will completely surround the pepper, so the filling just needs to stay in place.
Step 4: Wrap with Sausage
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Divide the sausage into equal portions, one for each stuffed jalapeño ring. Flatten each portion into a thin patty and place a stuffed ring in the center.
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Wrap the sausage around the pepper. Seal all sides so the filling is completely enclosed, then roll gently between your hands to form a smooth ball.
What Kind of Ground Sausage Should You Use?
This is all about personal preference. I like a really flavorful sausage, but you may like something milder. Choose what you like best.
If you’re using a sausage you haven’t tried before, cook a little and taste it before wrapping the peppers. That way, you’ll know whether you want to add seasoning, like a BBQ rub, or if it’s good on its own.
Step 5: Wrap with Bacon
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Smooth out the bacon strips with your fingers first. I like to thin them out a bit so the bacon doesn’t get too thick when wrapped.
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Wrap each sausage ball with one slice of bacon. Depending on the size of your jalapeño rings, you may need a little more or less. Cover as much of the sausage as possible without creating thick overlaps that keep the bacon from crisping.
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Place seam-side down on a tray until you’re ready to cook.
Step 6: Smoke the Armadillo Eggs
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Preheat your pellet grill to 275°F. Arrange the armadillo eggs directly on the grate.
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Cook for about 60–90 minutes, flipping halfway through. The time will depend on their size. Check that the pork sausage reaches 160°F and the bacon is rendered and beginning to crisp.
And yes… you want to cook these low and slow. If you start at a higher temperature, the bacon can finish cooking before the sausage inside is done.
For Crispier Bacon
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Once the sausage is fully cooked, increase the grill temperature to 350–375°F if you want the bacon a bit crispier.
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Cook for another 10 minutes, turning them at the five-minute mark to help crisp the bacon on all sides.
This gives the bacon a little more time to crisp without keeping the sausage on the grill longer than it needs.
Oven Method
While I love the flavor of these cooked on the grill, they work well in the oven too.
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Bake at 375°F on a wire rack set over a baking sheet. This usually takes 45–60 minutes, depending on their size. Check that the pork sausage reaches 160°F.
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Flip halfway through to help cook the bacon more evenly.
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For extra color and crispier bacon, switch to broil for the final few minutes. Keep an eye on them so the bacon doesn’t burn.
Make Ahead Instructions
You can assemble these the day before or freeze a batch for later. Here’s how to do either, along with freezing and reheating the cooked ones.
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To Cook the Next Day (Refrigerate Raw): Assemble the armadillo eggs, cover tightly, and refrigerate for up to 24 hours. Put them on the smoker straight from the fridge when you’re ready to cook.
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To Cook Later (Freeze Raw): Assemble them, then place on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container and use within 3 months for best quality. Thaw overnight in the refrigerator, allowing more time if needed, then cook according to the recipe instructions.
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To Freeze & Reheat (Freeze Cooked): Refrigerate the cooked armadillo eggs promptly in a shallow container. Once chilled, wrap individually and place in a freezer bag. Use within 3 months for best quality.
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To Reheat: Thaw in the refrigerator, then reheat on the grill or in an oven at 325°F. Start checking after 15–20 minutes and continue until the center reaches 165°F. The bacon may need a few extra minutes to crisp.
Tips for Success
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Use large jalapeños. Larger peppers give you rings that are easier to fill and wrap.
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Don’t overstuff. Too much filling makes it harder to seal the sausage completely around the pepper.
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Let the smoker do the work. Cook low and slow so the bacon has time to render while picking up smoke flavor.
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Use an instant-read thermometer. Check the sausage itself, rather than the cheese filling. Pork sausage should reach 160°F; turkey sausage should reach 165°F.
Frequently Asked Questions
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Are armadillo eggs spicy? They can be! The heat depends on your jalapeños. Removing the inner membranes helps reduce it, but doesn’t guarantee mild peppers.
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Can I use turkey sausage? Yes, though it tends to be leaner and may be less juicy than pork sausage. Cook it to an internal temperature of 165°F.
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Can I freeze armadillo eggs? Yes. Assemble them, freeze on a sheet pan until solid, then transfer to a freezer bag. Thaw in the refrigerator before cooking. See the make-ahead instructions above for freezing cooked ones, too.
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What wood pellets work best? Hickory, pecan, oak, or a competition blend are good options. Choose based on the smoke flavor you like.
Armadillo Eggs
Equipment
- Pellet grill or smoker
- Mixing bowl
- Spoon or small scoop
- Sharp knife
- Cutting board
- Paper towels
- Meat thermometer
- Wire rack is using the oven method
- Sheet pan is using the oven method
- Parchment paper or foil (optional for cleanup) is using the oven method
Ingredients
- 12 large fresh jalapeños sliced and seeded
- 12 ounces cream cheese softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup bacon bits
- 2 green onions chopped
- 6 tablespoon Heavy Cream
- 20 ounces flavorful pork sausage
- 18 slices bacon
- BBQ Seasoning (Optional)
Instructions
- Prepare the jalapeños. Wear gloves. Slice off the tops and bottoms, then cut the peppers into large rings. Remove the seeds and inner membranes with an apple corer or spoon.
- Soak the peppers. Place the rings in ice water for 20–30 minutes while you make the filling.
- Mix the filling. Combine the softened cream cheese, cheddar, bacon bits, green onions, and 3 tablespoons of heavy cream. Add the remaining cream one tablespoon at a time as needed. The filling should be creamy but still hold together.
- Dry and fill the rings. Drain the jalapeños and dry thoroughly with paper towels or a clean kitchen towel. Fill each ring with the cheese mixture.
- Wrap with sausage. Divide the sausage into portions for about 18 filled rings. Flatten each portion into a thin patty, place a filled ring in the center, and wrap the sausage around it. Seal completely and gently roll into a ball.
- Wrap with bacon. Smooth each bacon strip with your fingers to thin it slightly, then wrap around a sausage ball. Avoid thick overlaps so the bacon can crisp. Place seam-side down on a tray.
Pellet Grill or Smoker Method
- Preheat to 275°F. Arrange the armadillo eggs directly on the grate.
- Cook for approximately 60–90 minutes, flipping halfway through. Check the sausage with an instant-read thermometer. It should reach 160°F, with the bacon rendered and beginning to crisp.
- For crispier bacon, increase the temperature to 350–375°F once the sausage is cooked. Cook for about 10 more minutes, turning halfway through and checking the bacon as it crisps.
Oven Method
- Preheat to 375°F. Place the armadillo eggs on an oven-safe wire rack set over a baking sheet.
- Bake for approximately 45–60 minutes, flipping halfway through, until the pork sausage reaches 160°F.
- For crispier bacon, broil for the final few minutes. Watch closely so it doesn’t burn.
Notes
- This batch made about 18 when I tested it. Your yield may vary with the size of your peppers and how thick you cut the rings.
- The bacon bits are a starting amount... I usually add a handful! Adjust to your taste.
- You may not need all the heavy cream. Add only enough to make the filling easy to work with.
- If using turkey sausage, cook it to 165°F.
- See the make-ahead instructions in the post for refrigerating, freezing, and reheating.
Armadillo Eggs
Equipment
- Pellet grill or smoker
- Mixing bowl
- Spoon or small scoop
- Sharp knife
- Cutting board
- Paper towels
- Meat thermometer
- Wire rack is using the oven method
- Sheet pan is using the oven method
- Parchment paper or foil (optional for cleanup) is using the oven method
Ingredients
- 12 large fresh jalapeños sliced and seeded
- 12 ounces cream cheese softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup bacon bits
- 2 green onions chopped
- 6 tablespoon Heavy Cream
- 20 ounces flavorful pork sausage
- 18 slices bacon
- BBQ Seasoning (Optional)
Instructions
- Prepare the jalapeños. Wear gloves. Slice off the tops and bottoms, then cut the peppers into large rings. Remove the seeds and inner membranes with an apple corer or spoon.
- Soak the peppers. Place the rings in ice water for 20–30 minutes while you make the filling.
- Mix the filling. Combine the softened cream cheese, cheddar, bacon bits, green onions, and 3 tablespoons of heavy cream. Add the remaining cream one tablespoon at a time as needed. The filling should be creamy but still hold together.
- Dry and fill the rings. Drain the jalapeños and dry thoroughly with paper towels or a clean kitchen towel. Fill each ring with the cheese mixture.
- Wrap with sausage. Divide the sausage into portions for about 18 filled rings. Flatten each portion into a thin patty, place a filled ring in the center, and wrap the sausage around it. Seal completely and gently roll into a ball.
- Wrap with bacon. Smooth each bacon strip with your fingers to thin it slightly, then wrap around a sausage ball. Avoid thick overlaps so the bacon can crisp. Place seam-side down on a tray.
Pellet Grill or Smoker Method
- Preheat to 275°F. Arrange the armadillo eggs directly on the grate.
- Cook for approximately 60–90 minutes, flipping halfway through. Check the sausage with an instant-read thermometer. It should reach 160°F, with the bacon rendered and beginning to crisp.
- For crispier bacon, increase the temperature to 350–375°F once the sausage is cooked. Cook for about 10 more minutes, turning halfway through and checking the bacon as it crisps.
Oven Method
- Preheat to 375°F. Place the armadillo eggs on an oven-safe wire rack set over a baking sheet.
- Bake for approximately 45–60 minutes, flipping halfway through, until the pork sausage reaches 160°F.
- For crispier bacon, broil for the final few minutes. Watch closely so it doesn’t burn.
Notes
- This batch made about 18 when I tested it. Your yield may vary with the size of your peppers and how thick you cut the rings.
- The bacon bits are a starting amount… I usually add a handful! Adjust to your taste.
- You may not need all the heavy cream. Add only enough to make the filling easy to work with.
- If using turkey sausage, cook it to 165°F.
- See the make-ahead instructions in the post for refrigerating, freezing, and reheating.