Yield
Makes 6 pieces
Ingredients
- 6 large jalapeño peppers
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp pork and poultry BBQ rub
- 1½ lbs breakfast sausage or hot pork sausage
- 12 slices thin-cut bacon
- Additional BBQ rub, for seasoning
- Optional: BBQ sauce for glazing
Instructions
1.
Preheat your Traeger grill to 250°F.
2.
Cut the stems from the jalapeños and remove the seeds and membranes.
3.
In a bowl, combine cream cheese, cheddar, garlic powder, onion powder, and BBQ rub. Mix until smooth.
4.
Fill each jalapeño with the cheese mixture.
5.
Divide the sausage into portions and flatten into patties. Wrap each stuffed jalapeño completely with sausage, forming an egg shape.
6.
Wrap each sausage-covered jalapeño with 1–2 slices of bacon, covering completely.
7.
Lightly season the outside with additional BBQ rub.
8.
Place the armadillo eggs on the grill and cook for 90 minutes to 2 hours, until the internal temperature reaches 165°F and the bacon is crisp.
9.
Optional: Brush with BBQ sauce during the last 15 minutes of cooking.
Serving
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