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A straight-on view of smoked armadillo eggs on a cutting board with one of them split open to reveal the melty cheese, jalapeño peppers, and sausage encasing it all.

Smoked Armadillo Eggs: A BBQ Taste Explosion

Course: Appetizer
Cuisine: American / BBQ
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 5
Calories: 709kcal
Author: Kris Longwell
Experience a true taste explosion with these Smoked Armadillo Eggs! Fresh jalapeños are stuffed with a creamy bacon-and-cheese filling, wrapped in savory Italian sausage, and smoked to perfection with a sweet BBQ glaze for the ultimate backyard appetizer.
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Equipment

  • 1 Grill gas, charcoal, or electric
  • jalapeño corer optional, but very helpful
  • 1 Smoker use LOON10 for 10% off your entire Smokin' Tex order!
  • Digital thermometer

Ingredients

  • 5 fresh jalapeños or whole pickled jalapeños
  • ½ cup cheddar cheese shredded
  • 8 oz cream cheese room temperature
  • 5 strips bacon cooked and roughly chopped
  • 16 oz Italian sausage mild, sweet, or hot, if links: remove the casings.
  • 1 cup BBQ sauce

Instructions

  • Preheat your grill to medium-high heat. Place the peppers directly over the heat and grill until they start to blister all over. Place in a bowl and cover with plastic wrap for 5 minutes.
    5 fresh jalapeños
  • Carefully cut away the stem and top portion of each pepper. Use a pepper corer or a small spoon to remove the seeds and ribs carefully.
  • In a medium bowl, combine the cheddar cheese, cream cheese (room temp), and crumbled crispy bacon with a large wooden spoon.
    ½ cup cheddar cheese, 8 oz cream cheese, 5 strips bacon
  • On a large cutting board, divide the sausage into five mounds. Use the palm of your hand to press each mount into a thin patty (⅛-¼" thick).
    16 oz Italian sausage
  • Place each stuffed pepper on a sausage patty, and use your fingers to form the meat completely around each pepper.
  • Add 4 ounces of hickory wood to your smoker and turn the temperature to 225°F.
  • Place the stuffed peppers on a rack (or grill pan) and place them in the smoker for 70 minutes. Remove from the smoker and brush BBQ sauce all over them. Return to the smoker and continue cooking until the meat is fully cooked, about another 20 minutes.
    1 cup BBQ sauce
  • Slice (if desired) and serve at once with additional BBQ sauce on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Internal Temperature: For the best results and food safety, use an instant-read thermometer to ensure the Italian sausage reaches an internal temperature of 160°F. This ensures the meat is fully cooked while remaining incredibly juicy.
  • Pepper Safety: We highly recommend wearing food-safe gloves while seeding and coring the jalapeños to prevent the spicy oils from irritating your skin or accidentally getting into your eyes.
  • Prevent Leaks: Take extra care to pinch the Italian sausage seams closed around the pepper. A tight, complete seal is the secret to keeping that delicious cheese and bacon filling inside the "egg" rather than on the smoker rack.
  • The "Steam" Step: Don't skip the process of blistering the peppers and letting them sit in a covered bowl. This softens the jalapeño just enough so that it has a perfect, tender bite once the sausage is finished cooking.
  • Sausage Swap: If you prefer a different flavor profile, you can easily substitute the Italian sausage with breakfast sausage or even spicy Mexican chorizo.

Nutrition

Calories: 709kcal | Carbohydrates: 27g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 868mg | Potassium: 477mg | Fiber: 1g | Sugar: 21g | Vitamin A: 869IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg