Bacon-wrapped armadillo eggs are a delicious, smoky, and cheesy appetizer that’s perfect for BBQs, game days, and family gatherings.
These jalapeño poppers are stuffed with a creamy cheese mixture, wrapped in sausage, and enveloped in crispy bacon. The result? A rich, smoky, and spicy bite that pairs well with barbecue sauce or ranch dressing.
Bacon-Wrapped Armadillo Eggs
Equipment
- Mixing bowl
- Cutting board
- Knife
- Spoon
- Grill or oven
- Baking sheet if using oven
- Aluminum foil optional
- Meat thermometer
Ingredients
- 6 large jalapeños
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 lb ground breakfast sausage or spicy sausage for extra heat
- 12 slices of bacon
- BBQ rub optional
- BBQ sauce optional, for glazing
Instructions
- Preheat & Prep:If using a grill, preheat it to 250°F (120°C) for indirect cooking.If using an oven, preheat it to 375°F (190°C).Prepare the Jalapeños:Slice each jalapeño in half lengthwise and remove the seeds and membranes.Set aside the jalapeño halves.
- Make the Cheese Filling:In a mixing bowl, combine cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika.Mix until smooth.Stuff the Jalapeños:Spoon the cheese mixture into each jalapeño half, packing it in tightly.
- Wrap in Sausage:Take a portion of the ground sausage and flatten it in your hand.Wrap each stuffed jalapeño half completely in sausage, forming an egg shape.Wrap with Bacon:Each sausage-covered jalapeño should be wrapped with a slice of bacon, securing the ends underneath or using toothpicks if necessary.
- Season & Cook:Optionally, sprinkle BBQ rub over the bacon-wrapped armadillo eggs.Place them on the grill (indirect heat) or on a baking sheet lined with foil if using the oven.Smoking or Baking:Grill method: Cook at 250°F for about 1 hour, or until the internal temperature reaches 165°F.Oven method: Bake at 375°F for 30-40 minutes, then broil for 5 minutes to crisp the bacon.
- Optional Glaze:If using BBQ sauce, brush it on during the last 10 minutes of cooking for a sticky, caramelized finish.Serve & Enjoy:Let them cool slightly before serving.Serve with ranch dressing or extra BBQ sauce for dipping.
Video
Notes
Protein: 20g
Fat: 38g Cooking Tips:
- For extra smoky flavor, use a wood pellet or charcoal grill with hickory or mesquite wood chips.
- Want less heat? Use milder peppers like mini sweet peppers instead of jalapeños.
- Make it spicier by adding chopped jalapeños to the cheese filling or using hot sausage.
- Ensure crispy bacon by placing them under the broiler for a few minutes if they aren’t crisp enough.
Are There Any Alternative Ingredients You Can Use?
If you want to put your own twist on this classic dish, there are plenty of ingredient swaps that can adjust the flavor, heat level, and dietary profile to suit your needs.
Instead of jalapeños, you can use mini sweet peppers for a milder version or Anaheim peppers for a slightly less spicy but still flavorful alternative. If you’re feeling adventurous, try poblano peppers, which add a smoky depth to the dish while keeping the heat level moderate.
For the filling, traditional cream cheese can be swapped with goat cheese or ricotta for a tangier and creamier texture. You can also mix in blue cheese crumbles for a bolder, more complex flavor.
Those looking for a lower-fat option can use Greek yogurt mixed with shredded cheese. Instead of ground breakfast sausage, opt for ground turkey, ground chicken, or chorizo for a different taste profile.
Finally, while bacon provides a crispy, salty exterior, you can substitute prosciutto for a thinner, crispier wrap or even turkey bacon for a leaner alternative.
The Bottom Line
Bacon-wrapped armadillo eggs offer a flavorful combination of smoky, spicy, and cheesy goodness, making them a perfect addition to any gathering.
With so many ingredient variations, it’s easy to customize them to suit different tastes and dietary preferences.