|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 84g||107%|
|Saturated Fat 34g||168%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Armadillos are mammals, which, with the exception of the duck-billed platypus, do not lay eggs. Still, it's fun to imagine that these armored critters of the southeastern United States, might produce these meaty, spicy, gooey treats that we call armadillo eggs.
An armadillo egg is a cheese-stuffed jalapeno, encased in sausage and grilled or smoked to barbecued perfection. The grilled version leaves the jalapeno inside much fresher, almost raw, with noticeable crunch, while the long, slow heat of smoking will soften the pepper and create a smoother bite with mellow heat.
These babies make great appetizers, or can be served with a side or salad for the main event.
- 12 jalapeno peppers
- 4 ounces cream cheese, softened
- 4 ounces shredded colby jack cheese
- 3 pounds loose sausage (bratwurst or italian)
Gather the ingredients.
Fire up the grill.
In a medium bowl, mix the softened cream cheese and shredded colby jack together. Transfer to a pastry bag fitted with a round tip. If you don't have a pastry bag, use a zip-lock freezer bag, then use scissors to cut away one of the corners.
Cut off the stem end of the jalapenos. Use a small, thin knife - such as a grapefruit or steak knife - to remove the seeds and soft white membranes inside the peppers, leaving a hollow cone, open at one end. Take care not to split the peppers.
Pipe the cheese mixture into the peppers.
Divide the sausage into 12 4-ounce portions. Flatten each of the portions into a thin oval, then wrap the sausage around the stuffed peppers, encasing them completely. If your jalapenos vary in size and shape you may have to make some adjustments in order to fully wrap them.
Sear the armadillo eggs on the grill with direct heat for about 2 minutes on each side, then reduce the heat and move them to a spot with indirect heat, if possible, and close the grill. Cook for about 15 minutes, or until the cheese begins to escape, bubbling through its sausage enclosure. Remove from the grill and serve immediately.
Smoked Armadillo Eggs
To smoke these armadillo eggs, set up your smoker or grill for indirect heat and bring the temperature to about 225 F. Use an aromatic hardwood like mesquite or hickory. Smoke for about 90 minutes or until the cheese bubbles through the sausage.
Bacon Wrapped Armadillo Eggs
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 indirect heat for the duration of the process. For both grilling and smoking, you may want to place a foil pan beneath the armadillo eggs to catch the dripping bacon fat. This will create less carbon-heavy smoke, preserving the flavor of the bacon.