Description
Armadillo Eggs are a delicious Tex-Mex appetizer featuring jalapeño peppers stuffed with a savory mixture of breakfast sausage, cream cheese, and cheddar cheese, all wrapped in crispy bacon. Perfect for parties or game day, these smoky, spicy bites deliver bold flavors with a creamy texture and a satisfying crunch.
Ingredients
Scale
Peppers
- 12 large jalapeños
Filling
- 1 lb (450g) breakfast sausage (mild or spicy, depending on preference)
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- Salt and pepper, to taste
Wrapping
- 12 slices bacon (thin or thick-cut, depending on preference)
- Toothpicks (for securing bacon)
Instructions
- Prepare Jalapeños: Wash the jalapeños and carefully slice them in half lengthwise. Remove the seeds and membranes to reduce the heat and create space for the filling.
- Make the Filling: In a bowl, combine the breakfast sausage, softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
- Stuff the Peppers: Fill each jalapeño half with the sausage and cheese mixture, pressing it in firmly to fully fill the cavity.
- Wrap with Bacon and Cook: Wrap each stuffed jalapeño half with a slice of bacon, securing it with a toothpick to hold it in place. Cook using your preferred method—bake, grill, or air fry—until the bacon is crispy and the filling is cooked through, typically around 25-30 minutes at 375°F (190°C) if baking.
Notes
- For extra smoky flavor, add smoked paprika or use a grill to cook the armadillo eggs.
- Adjust spice level by leaving some seeds in the jalapeños or choosing mild sausage.
- Ensure bacon is securely fastened with toothpicks to prevent unraveling during cooking.
- Let the armadillo eggs cool slightly before serving to allow the filling to set.
