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Armadillo eggs, anyone? #8839364 04/24/23 11:54 AM
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Nolanco Offline OP
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Just ran across these and wonder if anyone here has a favorite take. Based on an attempt years ago to make scotch eggs, I am leary about coating anything in ground sausage, but the bacon wrap no doubt helps hold the shape.
(These are in the jalape├▒o popper family: cheese-stuffed jalape├▒o wrapped in pork sausage and then two strips of bacon, held together with toothpicks.)

Re: Armadillo eggs, anyone? [Re: Nolanco] #8839410 04/24/23 01:22 PM
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The armadillo eggs that I make (it's been a while) I buy the biggest jalapenos I can find. With the stem side up, I cut sliver out length-wise enough to scrape out the seeds & veins. I stuff with cooked hot breakfast sausage mixed with cheese. Put the jalapeno slice back on & then bacon wrap. Ready for grill. Lottsa trouble but really GOOD!


Paddle faster I hear banjos!
Re: Armadillo eggs, anyone? [Re: Nolanco] #8839463 04/24/23 02:27 PM
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The last ones I did were shrimp and cream cheese stuffed avocados!!

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Re: Armadillo eggs, anyone? [Re: Nolanco] #8839530 04/24/23 03:56 PM
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I have NOT tried encasing a jalapeno with sausage, then wrap in bacon but have seen it done.

I just made up a bunch (18 large jalapenos) this past weekend for family coming into town. I took 1 lb breakfast sausage (raw), 1 package cream cheese, about 3/4 package of Mexican blend shredded cheese, a heavy dose of SPGO seasoning, about 1/2 cup of Sweet Baby Rays original BBQ sauce, mixed in our KitchenAide mixer using a dough hook until completely blended. Cut the peppers in half lengthwise, deseed and devein, rinsed in water. stuff the pepper half with the mixture, then completely wrap with thin cut bacon, onto an aluminum foil lined cookie sheet, sprinkle with a bit more seasoning. Into a 400┬░ oven for about 25-28 minutes (until bacon is basically done), remote and lightly coat with same BBQ sauce, back in the oven for 5-6 more minutes to glaze. Internal temp should be 160┬░ or higher (to insure the sausage is cooked). Everybody loves them!


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Armadillo eggs, anyone? [Re: Nolanco] #8839582 04/24/23 05:01 PM
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popcorn

Re: Armadillo eggs, anyone? [Re: Nolanco] #8839690 04/24/23 07:57 PM
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You guys need to put a little bit of old bay on your bacon before cooking - and once your peppers are done lightly drizzle some honey on them (more so the honey than anything else) - doesn't matter if its your run of the mill cream cheese stuffed jalapenos to the more involved stuff you guys are talking about.

Thank me later.

Last edited by Cochise; 04/24/23 07:57 PM.
Re: Armadillo eggs, anyone? [Re: Nolanco] #8839782 04/24/23 10:24 PM
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I used to make and sell what we call Armadillo Eggs in my full-service meat case.

Jalapeno (hollowed out) stuffed with sharp cheddar cheese and then wrapped with breakfast sausage.

Tenderize a BNLS SNLS chicken breast and then wrap it around the breakfast sausage that is wrapped around the Jalapeno.

Finally...... Wrap bacon around the chicken breast.


They were a pain in the a$$ to make.

Re: Armadillo eggs, anyone? [Re: Nolanco] #8844525 05/02/23 12:35 PM
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Nolanco Offline OP
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Things turned out pretty creditable. I doid not take the suggested final step of mopping with BBQ sauce and putting them back in for 10 minutes at 400. Might try that next time.

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Last edited by Nolanco; 05/02/23 12:35 PM.
Re: Armadillo eggs, anyone? [Re: Nolanco] #8844545 05/02/23 01:14 PM
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Hot diggity dog, I need one a dem!!!

You could climb Mt. Everest with a 12 pack of those roflmao

Re: Armadillo eggs, anyone? [Re: Nolanco] #8845347 05/03/23 02:07 PM
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Made these bad boys last night....pretty darn good. Lots of work and a bit of a "novelty" but definitely something different. No plans to make too often but will for a cook-out, tailgate or other group function down the road.

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