Bacon Wrapped Armadillo Eggs – Drizzle Me Skinny!

Seeking to impress everybody with a singular and attractive appetizer? Or a enjoyable and scrumptious most important course? Look no additional! I’m telling you, you’ve acquired to do this recipe for Bacon Wrapped Armadillo Eggs.  It’s a flavorful deal with that’s good for any yard pitmaster.

And smoking them on the Traeger Timberline XL provides that signature wood-fired style, elevating these to an entire new degree.  The flexibility to run for two hrs at a low temp, then crank as much as a better temp to complete, makes it the perfect option to crush this recipe.

Why must you do this recipe

• Unmatched Taste: The mix of jalapeños and cream cheese, enclosed in sausage and wrapped with bacon composes a satisfying mix of flavors, elevated by Traeger’s smoky end.
• Excellent for Any Event: This recipe is flexible sufficient to suit any event, whether or not it’s sport day, a household gathering, or only a weekend BBQ.
• Simple to Make: Although it could take a short time, this recipe is surprisingly simple to arrange.  You’ll be able to even get the youngsters concerned, prepping these the night time earlier than you place them on the smoker. 

Substances for Bacon Wrapped Armadillo Eggs

• 5 medium-sized Jalapeños: These peppers add a spicy kick and function the core, providing a pleasant distinction to the creamy filling.
• 8 oz Cream Cheese softened): Cream cheese supplies a wealthy, clean texture that helps steadiness the warmth from the jalapeños.
• 1/2 cup shredded Sharp Cheddar Cheese: Sharp cheddar provides a sturdy, tangy taste that balances the cream cheese completely.
• 1 lb Floor Sausage: The sausage types the outer layer of the Armadillo Eggs, offering a savory, juicy chunk that holds all the things collectively.
• 10 slices Bacon: Wrapping with bacon provides a crispy exterior and a few smoky taste, which ties all the things collectively.

Directions for making Bacon Wrapped Armadillo Eggs

1. Pre-Warmth the smoker:  For this recipe, I began by getting my smoker pre-heated to 250º whereas I prep the Armadillo Eggs.

2. Put together the Jalapeños: Begin by slicing the highest off the jalapeños after which core by eradicating the seeds and inside.  Watch out with this step, however don’t fear if you happen to barely break up a few of them.  However the extra you’ll be able to maintain them collectively and easily core the seeds out, the better it’s to fill them and wrap with sausage.   

3. Combine the Filling: In a medium bowl, mix some softened cream cheese and the shredded sharp cheddar, then combine till clean and integrated.  Right here I additionally seasoned with a few of the Smoked Q Rock’s Pool Facet Smashburger Seasoning to offer it some elevated taste.

4. Stuff the Jalapeños: Subsequent I crammed every jalapeño with the cream cheese and cheddar combination utilizing a spoon and ensured they have been packed tightly however not overflowing.  Once I wanted to I used my finger to ensure I had them stuffed totally to the underside.

5. Wrap with Sausage: Take a portion of the bottom sausage and wrap it round every stuffed jalapeño, forming an egg form. The sausage ought to fully encase the pepper and filling.  A simple option to unfold as evenly as potential is to roll it backwards and forwards between your fingers.

6. Wrap with Bacon: As soon as the sausage layer is full, wrap every “egg” with two full slices of bacon. The bacon ought to adhere advantageous to the “egg,” however you’ll be able to optionally use toothpicks to safe it if vital.

7. Cook dinner on the smoker: With my pellet grill preheated to 250ºF I positioned the Armadillo Eggs on a wire sheet, then straight on the grill grates to then prepare dinner for two hours, permitting the flavors to meld and the bacon to crisp up slowly.

8. End at 400ºF: After 2 hours I apply a layer of Smoked Q Rock’s Bourbon BBQ Sauce earlier than growing the temperature to 400ºF and cooking for an additional 10 minutes. This step will crisp up the bacon and end off cooking the sausage.

9. Relaxation and Serve: Let the Armadillo Eggs relaxation for a couple of minutes earlier than serving. Take pleasure in them sizzling as an appetizer or most important dish, however I wish to slice them into discs for straightforward consuming.  However watch out, that cream cheese filling is HOT!

Variations and Substitutions:

Totally different Cheeses, totally different meat: For a artistic enhancement to the filling, take into account experimenting with pepper jack or gouda cheese so as to add a singular and distinctive taste profile.  And on the subject of the meat encasement, seize one thing like chorizo to kick that spice as much as one other degree.

Spice Degree: And talking of spice, in case you are searching for a milder model, substitute the jalapeños with mini bell peppers. However for additional warmth, add just a few dashes of sizzling sauce to the cheese combination.

Suggestions and tips for making this Bacon Wrapped Armadillo Eggs

• Combine in Herbs or Spices to the Sausage: To boost the flavour of the sausage, I at all times combine in some seasoning and even recent herbs resembling chopped parsley, thyme, or rosemary. On this recipe I used my Smoked Q Rock’s Increase Increase Mix which pairs very well with sausage.
• Stuff the Jalapeños with Extra Substances: For a enjoyable twist, take into account including additional components to the cream cheese filling, resembling chopped cooked bacon, finely diced onions, or perhaps a small quantity of barbecue sauce. This provides additional texture and taste to the filling.
• Wrap in Two Layers of Bacon: In the event you’re a bacon lover, strive wrapping the Armadillo Eggs in two layers of bacon, one vertically and one horizontally. This ensures full protection and further crispiness, making every chunk much more satisfying.