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Close-up of bacon-wrapped, cheese-stuffed potatoes garnished with fresh herbs on a baking tray

Bacon-Wrapped Armadillo Eggs

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.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 450
Ingredients Equipment Method Video Notes

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

Equipment

  • Mixing bowl
  • Cutting board
  • Knife
  • Spoon
  • Grill or oven
  • Baking sheet if using oven
  • Aluminum foil optional
  • Meat thermometer

Method
 

  1. 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.
    Close-up of four halved jalapeños with seeds intact, placed on a dark surface
  2. 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.
    A glass bowl with shredded cheddar cheese, cream cheese, chopped herbs, and paprika on a marble countertop
  3. 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.
    Close-up of bacon-wrapped armadillo eggs stuffed with sausage and jalapeño, garnished with chopped green onions
  4. 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.
    Bacon-wrapped armadillo eggs sizzling on a grill, coated with seasoning and garnished with herbs
  5. 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.
    Close-up of skewered bacon-wrapped armadillo eggs, grilled to perfection and garnished with fresh herbs

Video

Notes

Nutritional Information (Per Serving):
Carbohydrates: 3g
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.