armadillo eggs
3 hours • 6 servings


A perfect recipe for BBQ or smoker season, made with ground pork and jalapenos stuffed with a mixture of cream cheese and Tex-Mex. A classic from the BBQ world from Texas to serve with arugula to feel less bad about not eating healthy for just one evening!


  • 6 jalapeno peppers
  • 150g cream cheese at room temperature
  • 100 g grated Tex-Mex cheese
  • 600 g minced pork
  • 18 slices of bacon
  • 100 ml Chicken Ribs BBQ sauce
  • 50gCajun Mardi Gras spices
  • Rocket


  1. In a bowl, mix the cream cheese and Tex-Mex cheese. Cut the end of the jalapeno pepper (the stem part) and remove the inside of the pepper using a small spoon. Stuff the peppers with the cheese mixture.
  2. Form a patty with around 100 g of ground pork. Place a stuffed jalapeno pepper in the center and close and shape into an egg shape. Sprinkle with Cajun Mardi Gras spices.
  3. Wrap the egg with the bacon (3 slices of bacon per egg).
  4. On the BBQ or smoker, cook at 275°F in indirect cooking for about 2 hours. Brush with Chicken Ribs BBQ sauce. Finish cooking at high temperature so that the bacon is nicely crispy. The internal temperature of the pork should be 165°F.
  5. Serve on a bed of arugula (just to pretend it's a bit healthy anyway).


Yann D. said:

J’ai fait à plusieurs reprise cette excellente recette. Fumer les œufs avec de la’ hickory ou du pommier les rends extraordinaires. Aussi remplacer les jalapeño par des petits piments pour les enfants. Un franc succès!!!

J-P Fanguin said:

Tu as deux choix, soit tu manges des petites recettes de ta grand-mère ou tu viens avec moi et tu impressionnes tes invités avec cette recette d’armadillo eggs? Je crois que la question elle est vite répondue!

Virginie Thériaukt-Charpentier said:

Vous avez mentionné du bacon dans la recette mais, il ne figure pas dans la liste d’ingrédients 🙂

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