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Armadillo Eggs Sunday, December 25, 2016, 12:00 AM

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Armadillo Eggs

This is an updated version guide. Written 2025-12-25.

Preface

These are a Huffsmith Family fixture for Christmas which I have largely taken over making.

I usually have leftover small jalapeños so I fill them with cream cheese and wrap them with bacon

Makes 12 armadillo eggs plus a few bacon wrapped ones. We frequently make two or three batches.

Ingredients

• 1 26oz can of whole pickled jalapeños. They often come with carrots too.
• 2 16oz rolls of Jimmy Dean Maple pork sausage.
• 4 oz (1/2 block) cream cheese or more as needed, plus a bit extra for bacon wrapped ones if making.
• A few slices of bacon if making bacon wrapped ones.

Directions

1. Preheat oven to 350°F. Line a baking tray with parchment.
2. Drain and reserve jalapeno liquid.
3. Wearing gloves, pick out the 12 largest jalapeños. Cut a slit down the side and, using a spoon, remove all of the seeds and ribs. They may tear more and that is okay. Try to leave the stem attached if possible.
4. Divide the cream cheese into long logs. I usually slice into 6 across then cut each slice into two.
5. Fill each jalapeño with a cream cheese log.
6. Slice each roll into 6 rounds (12 total).
7. Dip your hand in the reserved jalapeño liquid, then flatten the sausage round.
8. Wrap around the jalapeño, seam down if possible. It can help to wet your hands again with the reserved liquid to help shape.
9. Optional: Slice, stuff, and bacon wrap remaining smaller jalapeño.
10. Bake for ~30-35 minutes until fully cooked (165°F)

Tips

• While I note where to wear gloves, I usually wear them as soon as I start and change them as needed.
• It is best to assembly line it by batch as noted above. Generally, keep the sausage as cold as possible prior to shaping.

Original

Our Notes

• 300°F - 315°F (instead of 250°) for about 45 minutes

2024-12-25: Tips and tricks

• Wear gloves
• Divide the sausage into 6 servings/roll from the start. Divide the cream cheese (half block, 4 oz, per batch
• Use the liquid from the jalapeños to moisten your hands when working with the sausage
• Assembly line it by the sausage roll (or two). Keep the unused ones cold.
• Prepare and make bacon wrapped stuffed jalapeños with the remaining peppers

Get can (26oz.) whole jalapeño peppers. Put a slit in peppers and remove seeds and pulp. Don't slice completely in two. Stuff cleaned peppers with tsp. Or so of cream cheese. (Depends how large pepper is as to how much cream cheese.) squeeze pepper back together as much as you can; just don't leave it completely open as cheese will all escape. Wrap pepper in sausage. Get the one-pound rolls; slice them into patties. Again, size of patty depends on size of pepper; but you want the pepper completely covered except for stem. I like the Jimmy Dean maple flavored sausage but you can use any kind you want. Bake at 250 degrees for 1 hour. Let cool and ...😋...worth every calorie!

JW Comment

We're not 100% sure of the temperature as we noted on 2016-12-15, we ended up needing more time.