Just what the Hell are Armadillo Eggs? The name confused my Mother to no end, she kept repeating “But, Armadillos are mammals!”. From what I can find on the web, they are just a tongue in cheek name for a funky Tex-Mex appetizer. What isn’t in doubt is that they are one of the coolest smoked treats you can make. They are good from the Kamado Grill, off of the Weber, or right out of the oven.

Making Armadillo Eggs

1 Pound of Hot Sausage (We used Hot Italian)

4 Medium Jalapenos (seeded, de-veined, and cut in half length ways)

4 ounces Cream Cheese (Softened)

1/4 Cup Cheddar Cheese (Shredded)

1/2 Teaspoon of Ground Cumin

Seed, de-vein, and cut the Jalapenos in half length wise. Mix the softened cream cheese, shredded cheddar, and ground cumin together in a medium bowl. Fill the jalapeno halves with the cheese mixture and set them aside. Cut the casings off of the sausage. Form the bulk sausage into 8 equal balls. Take the balls and press them down into thin disks. Put the filled jalapeno halves into the discs, and wrap the sausage around the rest of the pepper. Make sure the sausage completely encompasses the pepper.

Using an oven:



Pre-heat to 350 degrees. Place the Armadillo Eggs on a wire rack over a foil lined baking sheet. Bake for 25 minutes. Watch out for the surface of the sun hot cheese inside!

On the grill:

Set your grill up for indirect heat. Place the Armadillo Eggs on the indirect side of the grill. Grill them until they take on a uniform brown color. We like to throw them onto the hot grates and get a bit of grill marks on them. Again watch out for the nuclear fusion going on inside these babies! You will burn the F@&K out of your mouth.

In the Kamado Grill:

Bring your Kamado Grill up to 350 degrees with a handful of hickory chips over the hot coals. Smoke the Armadillo Eggs for 25 minutes. One last reminder the cheese is napalm hot!!!

Armadillo Eggs are fun and different kind of treat to make. They are great on their own but go great with a good homemade Ranch Dressing. You can also make them with a sweet sausage to tone down the heat a bit. We love them around here! Give them a try and please let us know what you think in the comments below!