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Recipe: Armadillo Eggs
For an authentic taste of Texas, pop these armadillo eggs in the oven.
As far as appetizers go, armadillo eggs bring a lot to the table. The concept is to take a jalapeño, stuff it with cheese, then wrap it in sausage and bacon. How’s that for some Texas excess?
If you’ve never made armadillo eggs before, fear not — we’ll show you how it’s done. There’s no need to overcomplicate this simple classic. Set yourself up with quality ingredients, follow the armadillo egg recipe below, and let the Texas flavor shine through in all its glory.
Ingredients:
- 6 large jalapeño peppers, seeded
- 4 ounces cream cheese, softened
- 4 ounces shredded pepper jack cheese
- 1 pound raw pork sausage (without casing)
- 1 pound pork bacon
- Salt and pepper to taste
Tools:
- Disposable gloves
- Spoon
- Parchment paper
- Rolling pin
- Baking sheet
Method:
- Preheat your oven to 350 F.
- Rinse your jalapeños, then cut off the stems. Using a spoon, scoop out the seeds. (Tip: Wear a pair of disposable gloves to avoid covering your fingers in jalapeño oil. Avoid touching your face or eyes.)
- Next, combine the pepper jack cheese and cream cheese in a bowl, and use the resulting cheese mixture to stuff your hollowed-out jalapeños. Distribute the mixture as evenly as possible among your jalapeños.
- Place the raw sausage on a piece of parchment paper. Fold the parchment paper over the sausage and use a rolling pin to flatten it into a circle, about a 1/4-inch thick.
- Unfold the parchment paper, place your stuffed jalapeño onto the sausage, then use the parchment paper to roll the sausage around the pepper. Slowly peel away the parchment paper to reveal a jalapeño that is fully encased in sausage. If there are any exposed areas remaining, grab a bit more sausage with clean hands and patch the holes. Repeat this step for all six peppers.
- Wrap two or three strips of bacon around each armadillo egg, covering as much of the outside surface as possible. (This is the armadillo’s “shell!”)
- Season each armadillo egg with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, or until the bacon is crispy.
- Cool for about 10 minutes, but serve them while they’re still hot.
Want to add more heat to this armadillo egg recipe? Check out these local Texas hot sauces that are perfect for drizzling.
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