It’s a Smoked Chorizo Armadillo Eggs recipe, and ironically it doesn’t contain any eggs. This Texan inspired recipe never disappoints.
Smoked Chorizo Armadillo Eggs
Author: Derek Wolf
1.5-2lbsof Ground Pork Chorizo Sausage
6-8Jalapeñoscored and seeded
1.5cupsof Cream Cheese
1cupof Shredded Cheese
Spicy BBQ Sauce:
2tbspof Apple Cider Vinegar
1.5tbspof Soy Sauce
1tbspof Chipotle Puree
2tspof Hot Sauce
1.5tspof Agave Nectar
Begin by mixing together the cream cheese and the shredded cheese. Add that mix to the cored & seeded jalapenos. Stuff them completely full. Taking a large handful of chorizo, encase each jalapeno in ground chorizo until completely covered. Do not add too much as this will cause you to have to cook longer. Finally, wrap each Armadillo Egg in 2-3 slices of bacon making sure to secure them with toothpicks. Set everything to the side until ready to cook.
Preheat a grill with Cowboy Charcoal for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.
Add your armadillo eggs to the smoker to cook for 2 hours or until they reach 165F internal on the ground meat. Try to prevent flare ups as the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with all the ingredients for the Spicy BBQ Sauce to the smoker. Let that blend together until the eggs are done.
When the eggs are done, glaze each one in BBQ sauce and pull off the smoker. Crank up the heat in the smoker to 400F. Sear off each Armadillo Egg for 30 seconds a side to crisp up the bacon. Pull off and rest for 2-3 minutes
Finish by glazing all sides with more BBQ Sauce and enjoy!