This recipe is a Texas favorite. Savory and spicy pork sausage surrounding a jalapeno stuffed with pepper jack and cream cheese.
Armadillo Eggs Recipe
- 12 jalapeños
- 1.5 lb bulk pork sausage
- 8 oz cream cheese, room temperature
- 3/4 cup pepper jack cheese, grated
- 1 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- House of Q Rock’n Red BBQ Sauce
Preheat your Yoder Smokers YS640 to 250ºF. Remove the stem end of the jalapeños and scoop out the seeds. Combine the cream cheese, pepper jack and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning in a bowl. Mix well, then place in a zip top bag. Cut a corner off of the bag and pipe the cheese mixture into the jalapeños.
Divide the sausage into 12 (2 oz) roughly equal portions. Wrap each portion of sausage around a stuffed jalapeño. Season the outside of the armadillo egg with Cattleman’s Grill 8 Second Ride. Smoke until sausage reaches an internal temperature of 165ºF, about 1 hour. Check the internal temperature with an instant read thermometer like the Maverick PT-100. Brush the armadillo eggs with House of Q Rock’n Red BBQ Sauce. Remove from the cooker.