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.
Bacon-Wrapped Armadillo Eggs with Hatch Chile Sausage and I’m Your Huckleberry Rub
6
20 minutes
2.30 hours
520
American
Main Dish
Whole jalapeños are the foundation of this recipe, trimmed at the top and hollowed out to create a natural pocket for a molten cheese filling. By keeping the peppers intact, the final product takes on the classic oval shape that gives Armadillo eggs their name. Each pepper is stuffed with a rich mixture of cream cheese and Tillamook Mexican 4 Cheese blend before being fully encased in Polidori Hatch Green Chile sausage. Wrapping with bacon provides a smoky, crispy shell that bastes the sausage as it cooks, ensuring a juicy interior. The seasoning of Revolution Barbecue I’m Your Huckleberry Cowboy Rub on the exterior adds layers of earthy spice and subtle sweetness that perfectly complement the Hatch chile sausage. Slowly smoked until the bacon is crisp and the sausage reaches a perfect doneness, these Armadillo eggs slice open to reveal a beautiful cross-section of jalapeño, melted cheese, sausage, and bacon. It is a dish that embodies the best of BBQ cooking: bold flavors, a little heat, and a lot of character.
Ingredients
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- 8 ounces cream cheese, softened
- 1 cup Tillamook Mexican 4 Cheese blend, shredded
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- 6 large jalapeños, tops removed and deseeded
- 1 pound Polidori Hatch Green Chile sausage, casing removed
12 slices regular cut bacon
- 2 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
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Barbecue sauce, for glazing in the final minutes of smoking
Directions
- Prepare the Filling: In a small bowl, mix the softened cream cheese and shredded Mexican 4 Cheese blend until smooth and fully combined.
- Stuff the Jalapeños: Spoon the cheese mixture into each hollowed jalapeño, packing it gently to fill the cavity completely.
- Wrap with Sausage: Encase each stuffed jalapeño fully in Polidori Hatch Green Chile sausage, shaping it into a uniform oval egg shape.
- Wrap with Bacon: Spiral two slices of bacon around each sausage-wrapped jalapeño, overlapping slightly to cover the surface. Tuck or overlap the ends to secure.
- Season the Exterior: Coat the outside evenly with Revolution Barbecue I’m Your Huckleberry Cowboy Rub, pressing lightly to help it adhere to the bacon.
- Smoke the Armadillo Eggs: Preheat smoker to 250°F. Place the Armadillo eggs directly on the grates and smoke for 2 to 2 ½ hours, until the sausage reaches 165°F internal temperature and the bacon is fully crisp.
- Optional Glaze: Brush lightly with barbecue sauce in the final 15 minutes for a shiny finish.
- Rest and Serve: Let rest for 10 minutes before slicing into halves or serving whole.
