Smoked Armadillo Eggs (Print Version)
# Ingredients:
→ Beef Mix
01 -
1 1/2 tablespoons seasoning for beef
02 -
1 1/4 pounds of 80% lean, 20% fat Ground Beef
→ Cheesy Layer
03 -
3 ounces cheddar cheese, shredded
04 -
4 ounces cream cheese, softened
→ Extras
05 -
1 cup of Pinot Noir BBQ glaze
06 -
6 jalapeños, about 2-3 inches wide
# Instructions:
01 -
Set up your smoker to heat between 225 and 250°F. Use fruit or oak wood for flavor.
02 -
Mix the Ground Beef with seasoning in a big bowl. Make sure it's all mixed up evenly.
03 -
In a different bowl, stir together the softened cream cheese and cheddar cheese until smooth.
04 -
Cut off the tops and stems of the jalapeños. Remove the inner seeds and ribs with a small knife. Fill each pepper fully with cheese, making sure no air is trapped.
05 -
Flatten the Ground Beef into a big rectangle and cut it into six squares. Wrap a square of beef around each stuffed pepper, sealing the edges completely to form an egg shape.
06 -
Place the wrapped peppers on the smoker. Cook them for about an hour, or until the beef reaches an internal temperature of 165-170°F.
07 -
Brush the BBQ glaze onto the peppers. Let them cook for 10 more minutes to let the glaze stick and darken.
08 -
Take the eggs out of the smoker. Let them cool down for 5 to 10 minutes before serving. Enjoy!
# Notes:
01 -
If you're tailgating, prepare the eggs ahead of time and keep them chilled until cooking. The glaze can also be made earlier.
02 -
To soften cream cheese, leave it at room temperature for about an hour or heat it in short bursts in the microwave.
03 -
For the glaze, simmer 1/2 cup of dry red wine and 1/2 cup of BBQ sauce together until bubbling, then let it cool.