How to Cook Smoked Armadillo Eggs on the Grill - Stuffed Jalapeno Peppers

Don’t stress we have gone and stolen any Armadillo because simply they don’t lay eggs in the first place.

These bacon-wrapped balls of the mince with spicy Jalapenos in the centre filled with cream cheese is simply delicious. They are a flavour bomb!

They’re tender and juicy and pack a nice punch from the Jalapenos.

Ingredients

• Mince (50/50 Beef and Pork Mince)
• Jalapenos Bacon
• Cream Cheese
• Grated Cheese
• Lemon Juice
• 1 Tbsp Salt
• 1 Tbsp Black Pepper
• ½ tsp Ground Cumin
• 1 tsp Garlic Powder
• 1 tsp chilli Powder
• ½ Tbsp Sweet Paprika BBQ Sauce

We are going to be cooking this in-direct.

A handy tip is to move your charcoal around with an old pair of BBQ tongs.

Add a little more charcoal to allow the fire to go a little longer throughout the cook.

In a bowl add 1 cup of cream cheese. Using a fork start to break it apart, this will make it easier to mix in the other ingredients.

Next, add half a cup of grated cheese, I’m using cheddar.

A little bit of lemon juice helps to balance the richness of the cheese.

Then mix it all together.

Now onto the rub.

In a small bowl add:

• 1 Tbsp Salt
• 1 Tbsp Black Pepper
• ½ tsp Ground Cumin
• 1 tsp Garlic Powder
• 1 tsp chilli Powder
• ½ Tbsp Sweet Paprika

Mix it all together.

This is my go-to rub for beef, some people may like to add brown sugar but it’s not something I need because we’re using BBQ sauce at the end.

Next, in a bowl add some mince.

I’m using a 50/50 pork and beef mince but it’s totally up to which mince you use.

Add some of the rubs and then work it through the mince.

I know I’ll get some heat for mixing the rub through the meat but I want to be able to taste it with every bite.

Without any sugar, there’s no issue mixing the rub through the mince.

Now onto the star of the show, you’ll need some Jalapenos.

Start by cutting off the top at the stem end and cut around the inside to remove the inner white part.

Tap on the board to allow the seeds to fall out. If you’re brave you could add them into the cheese mixture.

Talking about the seeds, make sure to wash your hands after doing this!

There’s nothing worse than chilli hands.

Now, taking the cream cheese mixture and a teaspoon, stuff the Jalapenos full.

Don’t be afraid to use your fingers to make it get all the way to the end.

Time to put it all together. Take a handful of mince and flatten it out on the board.

Place a Jalapenos in the centre and incase it with the mince.

Take three strips of bacon, layout two long ways and then one along the centre.

I did some problem solving on the go and found that the long ways strip should be on the inside so the other two hold everything together.

Cover with a small amount of rub and then are ready to hit the barbecue.

Your barbecue should be sitting around 270f/132c.

Place the eggs in-direct to the charcoal.

Place your choice of wood on the coals, I’m using Mesquite.

Cover with the lid and cook for 1 hour.

They look good!

To finish them off, brush on your choice of BBQ sauce.

Let them rest for 5 minutes.

These are little flavour bombs! They’re tender and juicy and pack a nice punch from the Jalapenos.

If you cook these at your next barbecue they’ll be a sure-fire hit.