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Smoked Chorizo Armadillo Eggs
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
 

It’s a Smoked Chorizo Armadillo Eggs recipe, and ironically it doesn’t contain any eggs. This Texan inspired recipe never disappoints.

Course: Main Course
Cuisine: American
Keyword: Smoked Chorizo Armadillo Eggs
Servings: 4 People
Author: Derek Wolf
Ingredients
Armadillo Egg:
  • 1.5-2 lbs of Ground Pork Chorizo Sausage
  • 15-20 Slices of Bacon
  • 6-8 Jalapeños cored and seeded
  • 1.5 cups of Cream Cheese
  • 1 cup of Shredded Cheese
Spicy BBQ Sauce:
  • ½ cup of Ketchup
  • 2 tbsp of Apple Cider Vinegar
  • 1.5 tbsp of Soy Sauce
  • 1 tbsp of Chipotle Puree
  • 2 tsp of Hot Sauce
  • 1.5 tsp of Agave Nectar
Instructions
  1. 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.
  2. Preheat a grill with Cowboy Charcoal for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.
  3. 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.
  4. 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
  5. Finish by glazing all sides with more BBQ Sauce and enjoy!