Smoked Armadillo Eggs
Smoked Armadillo Eggs make a seriously tasty and spicy appetizer. Cooking low and slow allows time for the smoky goodness to fully penetrate the Armadillo egg.
- 5 jalapeños stems, core, and seeds removed
- 1 lb pork or Italian sausage
- 3 oz cream cheese soft
- 3/4 cup shredded cheddar cheese
Preheat your Z Grills pellet smoker to 250°Fwith hickory pellets or any of your favorite.
Mix the cream cheese and shredded cheese together, then stuff the mixture inside each jalapeño.
Cutyour sausage into 5 even portions and roll out. Wrapthe sausage around the jalapeños. Make sure the sausage is completely covering the jalapeno.
Place the armadillo eggs in the smoker. Close the lid and smoke for around 2 hours until theinternal temperature reaches 160°F.