These Texas Armadillo Eggs are basically jalapeno poppers wrapped in sausage. Seriously, could it get any better?  Savory and spicy, it’s great for tailgating or summer hang outs.   The seasoned bacon adds tenderness to the sausage as the fat renders off, adding flavor and crunch with each bite.  

2 simple steps to make the perfect Jalapeno Popper.

First you need to remove the seeds from the jalapenos.  This will help reduce the heat as well as make space for the filling. Slice off the tip with the stem and scoop out all the seeds.

For the filling you can go 2 ways.  Make your own creamy stuffing or purchase ready made dips.  There are a ton of great options to choose from like spinach artichoke, spinach and parmesan and more.  

For this recipe I decided to make a simple stuffing which included plain cream cheese, shredded sharp cheddar and Dad’s All Purpose rub.  Mix the ingredients together and start filling the hollowed jalapenos. To make this part easier, scoop the filling into a ziplock bag, cut off the tip and squeeze out enough to fill the entire pepper.

How to grill the perfect Armadillo Eggs.

Take some breakfast sausage and cover each stuffed jalapeno pepper into the shape of a very large egg and season the outside with more Dad’s All Purpose rub.  Next, wrap strips of thin bacon around the sausage egg and these are ready to hit the grill.

Preheat the grill to 350 degrees and set for indirect heat.  Place the Armadillo eggs on a wire rack and place them on the grill until the internal temp reaches 150 degrees.  Take some BBQ sauce and brush the sausage eggs all around.  Close the grill and let it cook for another 10-15 minutes allowing the sauce to caramelize. 

Remove it off the grill and let it rest for 5 minutes.  When slicing down the middle, you should have the crispiness of the bacon, tenderness of the sausage and gooeyness from the creamy jalapeno stuffing.  Enjoy!

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