Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. They probably stood there, contemplating the wonderfully oozing popper and thought, “You know? I’ll bet this would taste even BETTER if I wrapped it in meat!” BOOM! The birth of the Armadillo Egg. There may be a different origin story out there, but this one works for me. They’re not difficult to make. All you need are your typical jalapeno popper ingredients, some Italian sausage and bacon. Some of my very favorite ingredients. #LifeisGood. Let’s talk about how we make armadillo eggs, shall we? Make the Cheese Filling and Stuff the Jalapenos. Next, mix together the cream cheese, garlic, chili powder, and salt and pepper in a small bowl. Stuff each jalapeno with the cream cheese mixture. Wrap in Sausage. Form 1/4 of the Italian sausage around the entire outside of each of the stuffed jalapeños to completely cover them. They will be egg shaped. I use hot Italian sausage, but mild works as well. Get Cooking! Heat your grill to medium heat (about 400 degrees F.) and lightly oil the grates. Grill the armadillo eggs for 25-30 minutes, or until the bacon is crispy and the sausage is cooked through. The internal temperature of the sausage should measure 165 degrees F. Boom! Done! Time to enjoy your armadillo eggs, my friends. They look great, don’t they? Time to dig in.
Storage & Leftovers
Storing your Bacon Wrapped Armadillo Eggs in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly. This recipe was updated on 8/2/19 to include new photos and information. It was originally published on 6/19/17.
