Smoked Beef Armadillo Eggs Recipe

beef Armadillo Eggs in a cast iron pan with sauce.

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5 from 4 votes

Smoked Beef Armadillo Eggs Recipe

A classic jalapeño popper wrapped in seasoned ground beef and then finished with a delicious red wine BBQ glaze.

Prep Time15

Cook Time1 10

resting time10

Total Time1 35

Course: Appetizer

Cuisine: American

Servings: eggs

Author: Mary Cressler

Cost: $15

Ingredients

1 ¼ pounds Ground Beef, 80/20 mix (80% lean 20% fat)
1 ½ tablespoons Beef rub
4 ounces softened cream cheese
3 ounces shredded cheddar cheese
6 whole jalapeños (2 - 3 inches in width)
1 cup Pinot Noir BBQ Sauce

Instructions

Preheat Smoker: Prepare smoker targeting 225 - 250 degrees Fahrenheit using oak or fruit wood.
Prep Ingredients: In a large bowl combine Ground Beef and beef seasoning and mix. In a separate bowl mix the cream cheese and cheddar cheese together.
Prep Jalapeños: Cut the stem/top off the jalapeño and discard. Then using a narrow sharp knife, remove the seeds, membrane, and ribs so the jalapeño is hollow (this also minimizes the heat). Stuff the jalapeño with the cheese mixture. Be sure to pack it in tightly to avoid air pockets.
Make Eggs: Layout the seasoned Beef in a large rectangle and divide into six squares. Using your hands, gently press the pepper into the Ground Beef and work the Ground Beef around the pepper forming an "egg". Be sure that all sides are surrounded and that you have enclosed and pinched any seams.
Smoke Armadillo Eggs: Place the Beef Armadillo Eggs on the smoker for one hour. After one hour the internal temperature of the beef will be between 165 and 170 degrees F, which means they are cooked through.
Glaze: Next glaze the eggs with the wine glaze and continue smoking for an additional 10 minutes. This lets the sauce set and darken for more flavor.
Remove and then let them rest for 5 – 10 minutes until they are cool enough to touch. Serve and enjoy.

Video

Notes

If Tailgating – Place the uncooked eggs in a storage container and then keep in cooler or refrigerator until you are ready to smoke them. Make the sauce in advance as well so all you need to do is smoke and glaze.

Softening Cream Cheese – Consider leaving the cream cheese out of the fridge for an hour to soften. If you use a microwave, do not go longer than 10 second increments to soften or it could melt.

Wine Glaze - Any dry red wine will work. Instead of using our Pinot Noir BBQ Sauce recipe, you can put 1/2 cup of wine and 1/2 cup of your favorite BBQ sauce in a pan over medium heat. Stir to combine until bubbling and let cool.

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