Smoked Armadillo Eggs with Hatch Green Chile Sausage
Armadillo eggs have long been a staple of backyard gatherings in Texas, though despite their name, they contain no eggs at all. Traditionally, they’re jalapeños filled with cheese, wrapped in sausage, and smoked until everything fuses together into a handheld bite of BBQ perfection. For this recipe, we draw inspiration from that heritage while making it our own. Polidori’s Hatch Green Chile sausage brings a touch of Colorado flair and delivers a smoky, earthy heat that pairs beautifully with the creamy filling. Inside each jalapeño, softened cream cheese and Tillamook Mexican 4 Cheese blend melt into a luscious center that tempers the spice of the pepper. The bacon wrap crisps as it smokes, creating a savory shell that seals in moisture and flavor. A final dusting of I’m Your Huckleberry Cowboy Rub adds a deep, layered seasoning with coffee, cumin, and chili that ties every bite together. The result is indulgent yet balanced: spicy, smoky, creamy, and crisp all at once. This modern take honors the spirit of Texas BBQ while showcasing bold flavors that are perfect for sharing at your next cookout.
