12
May
When grilling bacon-wrapped armadillo eggs be aware that the high fat content of the bacon can cause flares and unpleasant carbon flavors if the heat is too high or too close to the food. Smoke untìl the ìnternal temperature reads 165 degrees F.
Place the bacon wrapped armadillo eggs in the smoker or if youre grilling over indirect heat.
Bacon wrapped chicken armadillo eggs recipe. You are going to want to remove the stem and hollow out the insides of 6 jalapeños. I recommend buying this. Mix together 8 ounces of cream cheese 4 ounces of sharp.
Instructions Remove the stem from the jalapeno peppers then core them out. Mix together the cream cheese chili powder garlic salt and pepper in a small bowl. Stuff each jalapeno with the cream.
Form 14 of the Italian sausage around the entire outside of the stuffed jalapeno pepper. Grilled Bacon Wrapped Jalapenos Poppers Armadillo Eggs. There are a few names and many recipe versions to a great appetizer we call jalapeno.
Place the bacon wrapped armadillo eggs in the smoker or if youre grilling over indirect heat. Close the lid and smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours depending on the size of your armadillo eggs.
Heres a basic easy recipe to get you started. Use a seasoned coating mix Bisquick works too and bacon bits mixed in with the sausage for more flavor. If youre taking them to a party you might pop them back in the oven for a few minutes to get warm and crispy again.
Get the recipe here. Armadillo eggs- chicken jalapeños and pepper jack cheese wrapped in bacon and fried to perfection. Bacon wrapped armadillo eggs can be either grilled or smoked.
Use thinly sliced bacon. Wrap one slice around the outside of each egg. When grilling bacon-wrapped armadillo eggs be aware that the high fat content of the bacon can cause flares and unpleasant carbon flavors if the heat is too high or too close to the food.
Use lower heat so the fat renders more slowly. If you can you may want to grill them over. The first step in making Mikes armadillo eggs is cutting off the ends of jalapeño peppers and removing the insides before boiling them for about 5 minutes.
Next fill the peppers with cream cheese all the way to the top. Wrap up the peppers in a 5050 blend of pork sausage and Italian sausage and seal them up nice and tight. The next step is the moment youve all been waiting for.
Wrapping the whole thing in bacon. Mike recommends using two strips of bacon per egg. Place the bacon wrapped armadìllo eggs on the smoker over ìndìrect heat and close the lìd.
Smoke untìl the ìnternal temperature reads 165 degrees F. Thìs usually takes around 2 hours dependìng on the sìze of your armadìllo eggs. If you want soft bìte through bacon brush the armadìllo eggs wìth BBQ sauce and serve ìmmedìately.
If you want crìspy bacon brush the eggs wìth BBQ sauce and then ìncrease the heat to 400 degrees and cook for a few mìnutes or transfer the eggs. Place the armadillo eggs on a smoker rack and place in the smoker. Smoke for about 2 hours.
You want the temperature of the sausage meat to be 160F. Also if you notice cheese starting to bubble out of the eggs it is likely done. Flatten out the sausage onto a non-stick surface until it is 18 to 316 of an inch thick and lay the egg on the sausage.
Cut enough sausage to wrap around the egg. Wrap the sausage around the egg. Roll the scotch armadillo eggs in a plate of my original rub.