Ever heard of Texas Armadillo Eggs? Not the real thing of course (p.s., armadillos don’t lay eggs), but the name for a mouthwatering mixture of deliciousness which can be done in a smoker or on a grill (or in the oven, if you’re so inclined.) Italian sausage, jalapenos stuffed with cheese, and bacon (four ingredients that are sure to make you salivate simply by reading them) go into this appetizer recipe that, on a busy day, could be a simple main course for dinner. These ones are done in the oven for just such a day, no pre-lighting of the charcoal, or prepping of the grill. Be still your beating hearts, while we present to you the delicacy that is, the Armadillo Egg.
Texas Armadillo Eggs: Bacon-Wrapped Goodness That Will Make You Shed a Tear
Texas Armadillo Eggs
- 4 jalapenos, seeded & cored
- 4 oz. goat cheese
- 1 lb ground Italian sausage (your choice: mild, medium, or hot)
- 1/2 lb bacon
Preheat your oven to 400 degrees Fahrenheit. Using a teaspoon, fill each jalapeno with the goat cheese and set aside. Next, separate the ground Italian sausage into 4 patties. Press one stuffed jalapeno into the center of each patty, ensuring that it is completely covered or encased in meat. Tightly wrap one piece of bacon around the sausage/jalapeno patty combo. Place on a non-stick pan, suitable in size, on the middle rack of your oven for approximately 15-20 minutes. Remove from the oven, and enjoy!