Bacon Wrapped Armadillo Eggs

October 9, 2018

Bacon Wrapped Armadillo Eggs are like a jalapeno popper meatball mashup. Filling enough to be a main dish, but portable enough to make as appetizers, snacks, or tailgating munchies.

Bacon Wrapped Armadillo Eggs

Bacon Wrapped Armadillo Eggs

Armadillo eggs are a classic Texas BBQ staple. Filled jalapenos are wrapped in pork sausage and smoked low over oak. Each pitmaster has their own secrets, of course. The jalapeno filling may have a special blend of cheeses, the sausage may be seasoned with a secret blend of spices, and they may or may not be brushed with BBQ sauce during the smoking process. I had to take my own liberties with the recipe, of course, and added a little more pork to the party by making mine bacon wrapped armadillo eggs.

Armadillo Eggs

Smoked Armadillo Eggs

Since we are making smoked armadillo eggs, the temperature is going to be hovering right around 250 degrees F and these will take a couple of hours to cook. This will allow the smoke to really penetrate that layer of sausage and soften the jalapeno. There are a couple of things to note with this style of cooking:

-The jalapeno will retain a little crunch. Not like a raw jalapeno, but like an al dente noodle. Soft, with a little texture. If you want completely soft jalapenos, I recommend roasting them for 4-5 minutes at 450 degrees F before seeding, stuffing, and using in this recipe.

-The bacon will be soft cooked bacon. Not soggy bacon, but not crispy either. The fat will be almost completely rendered because of the long cook time and you’ll just be able to bite right through the bacon. If you want crispy bacon, crank up the heat in your smoker to 400 degrees F for the last few minutes of cooking or place them under the broiler in your oven for 2-3 minutes.

-If you don’t have a smoker, these can be done in the oven. Place the armadillo eggs on an elevated rack above a baking sheet (I use a flat cooling rack) and follow the same time and temperature guidelines written in the recipe.

Armadillo Eggs

Armadillo Eggs Recipe

bacon wrapped armadillo eggs

Bacon Wrapped Armadillo Eggs

4.89 from 9 votes
Prep Time : 20 mins
Cook Time : 2 hrs
Total Time : 2 hrs 20 mins
Servings : 6 people



  • 1 pound pork sausage
  • 12 slices bacon
  • 6 jalapenos (stems, core, and seeds removed)
  • 4 oz cream cheese (softened)
  • 4 oz cheddar cheese (shredded)
  • 2 Tablespoons Homemade Sweet Rub
  • 1 cup BBQ Sauce


  • Preheat your smoker to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)
  • In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.
  • Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
  • Wrap each jalapeno with 1/6th of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.
  • Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.
  • Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours, depending on the size of your armadillo eggs.
  • If you want soft, bite through bacon, brush the armadillo eggs with BBQ sauce and serve immediately. If you want crispy bacon, brush the eggs with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and place under your oven broiler for 1-2 minutes. 
  • Serve hot and enjoy!
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43 thoughts on “Bacon Wrapped Armadillo Eggs

  1. They look awesome! Quick question, for those of us that are not to handy with an outdoor grill, could these be cooked in the oven? If so what would be temp and for how long?

    1. These can easily be done in the oven. Place the armadillo eggs on an elevated rack above a baking sheet (I use a flat cooling rack) and follow the same time and temperature guidelines written in the recipe.

  2. I made these for the crew, they were outstanding! I mixed fresh cilantro in the cream cheese for added flavor and hot Italian sausage for some additional heat!
    They were a hit!
    Thanks for a great recipe!

    1. I don’t feel like it’s vague. They sell regular pork sausage right next to the items you listed at almost every grocery store. The butcher at the meat counter would be able to help you find it!

      1. I agree with you, it does seem a little vague to me as I don’t know much about sausage. I would simply assume like jimmy dean pork sausage.

  3. Hey, Grill – The Dr Pepper Jerky is always in high demand around my house and office treat day.
    I have a question. The Armadillo eggs recipe is in the included in the Tail-Gate section. We’re actually going Glamping and I’d like to make these ahead. How long do you think they will keep, and could I put the in foil and re-heat them over a fire?

    1. I’d say a week in the fridge! Reheating them that way sounds fine, just be careful not to burn them!

  4. I’ve made this twice now, everything was left the first time, the second time I used cheaper sausage, to much fat which made it harder to incase there egg. You need to use the better ground sausage, don’t go cheaper.

  5. I have eaten armadillo eggs in different places and they were good . But this recipe caught my eye and I am ready to prepare this one cause it looks scrumptious Delish. Thanks for recipe

  6. Could you make these on a charcoal grill?
    We don’t use the gas grills. And if so how long would you cook covered or uncovered?
    If in the oven would you still do 2 hours?
    Thank you

    1. Yes. All the steps remain the same. You’ll need to use the air vents on your charcoal grill to help maintain the temperature of the grill. As long as you’re checking the internal temperature of the meat it’ll come out fine!

  7. Hey there! We made these for a birthday party and they were gone almost immediately. I have a question about the cheese filling. It was delicious, but didn’t have the consistency that I expected. Rather than gooey and melty, it was more solid and ‘separated,’ for lack of a better word. Did I do something wrong…maybe not mix the cheeses and rub well enough or maybe cooked them for too long? Or, is that the desired consistency? I was also thinking that the juice form the peppers as they cooked down a bit might affect the cheese. Again, the taste was great. I was just wondering if I goofed the chees somehow. Thanks for this recipe and for your fabulous site!


  8. Because we are just talking about sausage and bacon, couldn’t I just grill these hot and fast the whole way and decrease the cook time by about an hour? I am thinking of using a vortex on my Weber grill and placing these around the perimeter of the grate, kinda like the way folks do wings with the vortex…

  9. Made a dozen for “dinner” tonight and they were a hit. A lot of labor to assemble but worth the effort, for certain. Had a hard time getting the jalapeno full of cream cheese and cheddar. I’ll have to use a different technique next time to get the air out of the bottom of the pepper. Can’t wait to try again!

  10. I made these in the oven and even though I wrapped sausage all the way around them the cheese filling leaked out. Any suggestions? They still tasted great!

  11. So my wife and I made these today. She is a baker. So I told her instead of using a spoon to push everything into the pepper what about a piping bag and pipe it in. Well guess what. It worked wonders. We were able to fill the peppers in maybe 2 seconds. Just an idea for everyone.

  12. Can these be made in an Air Fryer…..if so what temp would we use…..The Air Fryer is so handy and quick…let me know your thoughts….thanks in advance.

  13. Where can I find the tool that you used to clean out the inside of the jalapeno? I love your recipes and can’t wait to try this one.

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