Smoked Armadillo Eggs: A Bold and Flavorful BBQ Treat

Quick Benefits

Smoked Armadillo Eggs are a smoky, cheesy, and spicy appetizer that’s sure to impress at any barbecue or gathering. These stuffed jalapeños wrapped in seasoned ground beef and finished with a sticky BBQ glaze are bursting with flavor and have a perfect balance of heat, creaminess, and smokiness.

Essential Ingredients

Beef Mix

• 1 1/2 tablespoons seasoning for beef
• 1 1/4 pounds of 80% lean, 20% fat ground beef

Cheesy Layer

• 3 ounces cheddar cheese, shredded
• 4 ounces cream cheese, softened

Extras

• 1 cup of Pinot Noir BBQ glaze
• 6 jalapeños, about 2-3 inches wide

Preparation Steps

1. Set up your smoker to heat between 225 and 250°F. Use fruit or oak wood for added flavor.
2. Mix the ground beef with seasoning in a large bowl until evenly combined.
3. In a separate bowl, stir together the softened cream cheese and cheddar cheese until smooth.
4. Cut off the tops and stems of the jalapeños. Remove the inner seeds and ribs with a small knife. Fill each pepper fully with the cheese mixture, ensuring no air is trapped.
5. Flatten the ground beef into a large rectangle and cut it into six squares. Wrap a square of beef around each stuffed pepper, sealing the edges completely to form an egg shape.
6. Place the wrapped peppers on the smoker. Cook for about an hour or until the beef reaches an internal temperature of 165-170°F.
7. Brush the BBQ glaze onto the peppers. Let them cook for 10 more minutes to allow the glaze to set and darken.
8. Remove the eggs from the smoker and let them cool for 5 to 10 minutes before serving. Enjoy!

Health Benefits

While Smoked Armadillo Eggs are an indulgent treat, using lean ground beef helps reduce fat content. Jalapeños provide a boost of vitamin C, and the combination of cheese adds protein and calcium. Moderation is key when enjoying these flavorful bites.

Serving Suggestions

Serve Smoked Armadillo Eggs hot, sliced in half or whole, with extra BBQ glaze on the side. They pair well with coleslaw, grilled corn, or baked beans for a complete BBQ feast.

Creative Variations

• Bacon-Wrapped Version: Wrap the beef layer in bacon before smoking for an extra layer of flavor.
• Spicy Kick: Mix some hot sauce into the cheese filling for a fiery twist.
• Stuffed Peppers Alternative: Use poblano peppers for a milder version.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or smoker to retain crispiness and flavor.

Pro Tips

• Always use softened cream cheese to ensure easy mixing.
• Use a thermometer to accurately check the internal temperature.
• Let the armadillo eggs rest before slicing to keep the cheese from spilling out.

Frequently Asked Questions

Q: Can I cook these without a smoker? A: Yes, bake them in the oven at 375°F for about 45 minutes, then broil briefly to caramelize the glaze.

Q: Can I make them ahead of time? A: Yes, prepare the eggs up to the smoking step and refrigerate for up to 24 hours. Smoke when ready to serve.

Q: Can I make them less spicy? A: Use milder peppers like Anaheim or bell peppers for a less intense heat level.

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