Bacon Wrapped Armadillo Eggs

 

Bacon Wrapped Armadillo Eggs

(4 large eggs)

 

Ingredients:

4 large Jalapeno Peppers

8 oz. Cream Cheese, room temperature

1 tsp. Chili Powder

1 clove Fresh Garlic, grated

to taste Salt and Pepper

1 lb. Bulk Ground Italian Sausage

12 slices Bacon

Directions:

Remove the stem top of each pepper and core them out.  In a medium bowl, mix together cream cheese, chili powder, garlic, salt and pepper until well combined.  Stuff each jalapeno pepper with the cream cheese mixture.  Now take a fourth of the sausage and form around the jalapeno pepper covering it completely.  Take 3 slices of bacon and wrap one around the egg top to bottom.  Take the next two slices and wrap them around the egg making sure to cover all the sausage.  Use toothpicks if needed to secure the bacon.  Heat your grill to medium, oil grates and place eggs on grill.  Cook turning as needed until bacon is crisp and eggs are cooked through.  About 25-30 minutes is required.  Remove when done and slice in half lengthwise to make 8 servings.  Serve warm.

Notes:              Recipe can be easily doubled or tripled.  They can also be made a day ahead and refrigerated until needed.   I’d pull them to sit on a counter 30 minutes before grilling.

Ideas for Future Efforts

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