6 Jalapeno Peppers, Stemmed, Seeded, and Cored
4 oz Cream Cheese at Room Temperature
2 Tbsp Ray Ray’s All-Purpose Seasoning / Divided
1 Cup Shredded Cheddar Cheese
1 lb Ground Sausage
12 Slices classic Cut Bacon
1 cup Ray Ray’s BBQ Sauce
Prepare smoker to cook at 250 Degrees.
Combine the cream cheese, cheddar cheese, and one (1) tablespoon Ray Ray's BBQ All-Purpose Seasoning in a medium bowl.
Spoon some of the cream cheese mixture into each of the jalapenos. Use the back of the spoon to press the filling into the peppers.
Wrap each jalapeno with 1/6 of the sausage to expose none of the pepper. Roll the jalapeno back and forth into an egg shape.
Wrap each sausage-covered jalapeno with two (2) slices of bacon.
Dust the armadillo eggs with the remaining seasoning. Secure with toothpicks if needed.
Once the smoker reaches temp, place the eggs on the grate and close the lid.
Cook for about 1 ½ hour, then brush the eggs with BBQ sauce and continue to cook till internal temp reaches 165 Degrees, about 30 minutes.
Remove and enjoy while you can. These won't last long!
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