“What’s that” is the first thing I said when I layed my eyes on this little nugget. The Grillmaster replied simply “An armadillo egg”…This appetizer is sure to be a game-day crowd pleaser! Score points with your friends and defeat hunger.
Cool weather means its time to heat up the grill. Get your game face on cause it’s about to get serious! Rise-up and follow these simple instructions..
Core a jalapeno, stuff with cheese mixture, encase it in sausage, season and wrap it in bacon!
1 lb hickory smoked bacon
4 ounces cream cheese, room temperature
1/4 cup yellow cheddar cheese, shredded (2 ounces)
1 clove garlic, minced
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños
2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing
Cook on grill top, smoker or preheat the oven to 375 and lightly grease a baking sheet
Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and add seasonings.
Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.
Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape. Wrap with bacon and use a toothpick to keep intact while cooking
Place sausage-wrapped jalapeños on the grill or sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.