Smoked Armadillo Eggs With Chorizo
This smoked armadillo eggs recipe combines spicy chorizo, crispy bacon, and creamy cheese for a deliciously bold and satisfying appetizer perfect for any occasion.
Ingredients
Main Ingredients
- 1.75 lbs ground pork chorizo sausage spicy depth
- 17 slices bacon for wrapping and crispy finish
- 7 jalapeños cored and seeded
- 1.5 cups cream cheese for creamy, melty filling
- 1 cup shredded cheese mixed in to make it extra gooey
- 0.5 cup ketchup for tangy, sweet dipping sauce
- 2 tablespoon apple cider vinegar adds zing to the sauce
- 1.5 tablespoon soy sauce for smoky, savory layers
- 1 tablespoon chipotle puree adds smoky flavor
Instructions
Instructions
- Preheat your smoker or set your pressure cooker to a smoking mode close to 225°F for slow and steady tenderness.
- Slice the jalapeños lengthwise and remove all seeds to reduce heat.
- Mix cream cheese and shredded cheese in a bowl until smooth and well combined.
- Stuff each jalapeño half generously with the cheesy mixture.
- Wrap each stuffed jalapeño with a layer of chorizo, covering all the cheese tightly.
- Wrap the chorizo-covered pepper with a fresh slice of bacon and secure with toothpicks if needed.
- Place the wrapped jalapeños in the pressure cooker or smoker rack and cook for 2 hours with slow release.
- Brush the jalapeños with the prepared spicy tangy sauce after cooking.
- Serve warm and enjoy this delicious appetizer.
- Use toothpicks to keep bacon secured during cooking to prevent slipping off.
Notes
Use pre-cooked bacon and pre-shredded cheese for quicker prep. Sauce can be made ahead and stored in the fridge. Leftovers keep well in fridge up to 3 days or can be frozen.