"What's that" is the first thing I said when I layed my eyes on this little nugget. The Grillmaster replied simply "An armadillo egg"...This appetizer is sure to be a game-day crowd pleaser!  Score points with your friends and defeat hunger.

Cool weather means its time to heat up the grill. Get your game face on cause it's about to get serious! Rise-up and follow these simple instructions..

Core a jalapeno, stuff with cheese mixture, encase it in sausage, season and wrap it in bacon!


1 lb hickory smoked bacon
4 ounces cream cheese, room temperature
1/4 cup yellow cheddar cheese, shredded (2 ounces)
1 clove garlic, minced
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños

2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing

Cook on grill top, smoker or preheat the oven to 375 and lightly grease a baking sheet

Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and add seasonings.

Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.

Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape. Wrap with bacon and use a toothpick to keep intact while cooking

Place sausage-wrapped jalapeños on the grill or sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.

Yield: 24 armadillo eggs

Views: 1988

Tags: Chefs&Dining, Cocktails&Cuisine, Lifestyle, Other, SECfootball&Tailgating, SoutherCuisine, SoutherFood, SouthernRecipes


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Comment by Lee Sechler on October 3, 2013 at 1:06pm

I shared this with one of my facebook groups "Buckhead Natives Southern Cooking".  Thanks for posting this!

Comment by Cheri Leavy on October 3, 2013 at 10:07am

Justin, I am sharing this on the Bulldawg Illustrated facebook page---people will love these.

Comment by Cheri Leavy on October 3, 2013 at 10:05am

Holy smokes- YUM!!!

Comment by Justin Cave on October 2, 2013 at 12:20pm

Alison I'm sure he is up for the assignment. Should be a guaranteed touchdown!

Comment by Alison abernathy on October 2, 2013 at 12:11pm

This looks like something that "my grillmaster" would love to tackle! 

Comment by Justin Cave on October 2, 2013 at 10:53am

Thanks Christine!  A friend turned me on to this recipe years ago!  It's a good-un...

Comment by Christine Warren on October 2, 2013 at 10:42am

well, I have been working all morning on a graphic design project that involves armadillo art. so needless to say this caught my attention. now I am too hungry to work

might have to try these paired with college football this weekend!

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