OK. So these aren’t actual armadillo eggs.
And “smoked armadillo eggs” might sound like something exotic you’d rather not try.
Stay with me.
They are an upgraded version of jalapeno poppers. Ohhh yeah. So if you love the spicy, creamy appetizer, you have got to try these!
The added ground beef makes these much more substantial. Depending on the size of your peppers, 3-4 can even suffice for a meal! Plus, unlike other smoked recipes, these tasty morsels only take about two hours to smoke. Sign. Me. Up.
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Ingredients List
- Ground beef (I used 90/10 because I like lean ground beef, but 80/20 will work as well!)
- Fresh jalapeno peppers
- Shredded cheddar cheese
- Cream cheese (we have a lactose allergy in our house, so I used a vegan alternative, and it worked great!)
- Bacon slices
- Garlic powder
- Crushed chili pepper
- Salt
- Pepper
How to Make Smoked Armadillo Eggs
Preheat the Smoker
Smoked armadillo eggs take a bit of prep work. So if you haven’t stuffed peppers before, maybe hold off on starting the smoker until you’re ready.
But when you are ready, set the smoker to 250°F. I used cherry wood pellets (but charcoal pellets would also work) and cooked on my Pitboss Navigator 550.
Make the Filling
Start by adding the cream cheese, shredded cheese, and spices to a large bowl. Use a spoon to mix them together until combined. Set aside.
Clean the Peppers
Next, take the jalapeno peppers and cut off the stem, then, using a knife, go carefully around the inside to remove the seeds.
**Editor’s Note: If you plan to make these frequently, then consider investing in a jalapeno corer to make this step easier!
Stuff the Peppers
Once the peppers are hollowed out, use a spoon to stuff each with the cheese mixture until full. I recommend also using a grill skewer to gently press the stuffing to the bottom of the pepper.
Wrap the Peppers
After all the peppers are stuffed, gently encase them in ground beef, rolling them on your cutting board to get an egg shape. This part can be challenging, so take your time—just make sure the pepper is fully encased in meat.
Wrap in Bacon
When you have several of the beef eggs ready to go, the last step is to wrap the eggs in a strip of bacon. Some of our peppers were quite large, so we put two slices of bacon around some eggs.
Place on the Smoker
Put the eggs on your smoker, setting a timer for 60 minutes. It’s best to start them on the bottom rack.
Check Back
After 1 hour, check on your armadillo eggs, rolling them if one side is getting crispier than the other. You can move them to the top shelf at this time. Set the timer for another 60 minutes.
When that timer goes off, use a meat thermometer to check the temperature carefully, keeping the probe in the meat (don’t pierce the pepper!). Once the hamburger meat is at least 145° (we prefer to wait until 160°F), your armadillo eggs are done!
Rest and Serve
Allow your armadillo eggs to rest for 5-10 minutes, then serve! They are tasty on their own, but you can also serve with a little of our favorite BBQ sauce for dipping.
Some Different Variations
- Skip the bacon: The bacon isn’t necessary to keep the armadillo eggs together, it can be skipped if you want!
- Use snack peppers: For kids who are spice-adverse, you can make a kid-friendly version with snack peppers, skipping the chili flakes as well!
- Roll in Grill Rub: We think these are flavorful enough as is, but many people like to roll their armadillo eggs in grill rub after the bacon wrap stage.
I Made Too Many and Have Leftovers
In our experience, smoked armadillo eggs don’t reheat well, but if you do have some leftovers, place them in foil in the fridge after they cool. To reheat, place them in a 400°F oven for 15-20 minutes.
When Should I Serve Them?
I mean, do you really need an excuse for making something delicious on the smoker?
But if you insist… smoked armadillo eggs make a perfect gameday app! Or just for a get-together. They’re quite fun to show off to guests.
Need some other ideas? Check out these smoked appetizer recipes:
Smoked Armadillo Eggs
Ingredients
- 6 whole fresh jalapeno peppers
- 8 oz cream cheese (can use vegan alternative)
- 1/2 cup shredded cheddar cheese
- 1 lb ground beef
- 6 slices bacon
- 1 tsp garlic powder
- 1/2 tsp crushed red chili flakes
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat the smoker to 250°F.
- Mix the cream cheese, shredded cheese, and spices in a medium bowl.
- Core the jalapenos.
- Stuff the peppers with the cream cheese mixture.
- Gently encase the stuffed peppers in ground beef, using your hands to form an egg shape.
- Wrap the beef eggs with a slice of bacon.
- Cook on the bottom grate of your smoker for 60 minutes.
- Move to the top rack and smoke for an additional 60 minutes.
- When the hamburger meat reaches a temperature of 160°F, remove the armadillo eggs from the smoker.
- Rest for 5-10 minutes, then serve!
