BBQ Jalapeño Poppers “Armadillo Eggs”
Yields
6 servingsPrep Time
30 minutesCook Time
2 hoursTotal Time
2 hour 30 minutes
Ingredients
- 6 jalapenos
- ½ cup cream cheese, room temperature/soft
- 1 cup cheddar cheese
- 3 Tbsp Weber® Smoky Brown Sugar Rub divided
- 1-pound spicy Italian sausage
- 12 slices bacon
- ¼ cup Weber® Sweet & Thick Original BBQ Sauce optional
Bold and flavorful jalapeño poppers stuffed with a cheesy filling, wrapped in spicy Italian sausage and crispy bacon, and slow-smoked to perfection with Weber® Smoky Brown Sugar Rub.
Directions
- Prepare grill: Preheat grill or smoker to 250°F–300°F for indirect low and slow cooking.
- Prepare jalapeños and filling: Remove the stems, cores, and seeds from the jalapeños. In a medium bowl, mix cream cheese, cheddar cheese, and 1 tbsp Weber® Smoky Brown Sugar Rub until smooth. Stuff each jalapeño with the cheese mixture, pressing firmly to ensure even filling.
- Wrap with sausage and bacon: Flatten portions of Italian sausage into thin layers and wrap around each stuffed jalapeño, forming an egg shape. Wrap each sausage-covered jalapeño with two slices of bacon, securing with toothpicks. Sprinkle with remaining 2 tbsp Weber® Smoky Brown Sugar Rub.
- Smoke and serve: Place the bacon-wrapped jalapeños on the smoker or grill over indirect heat. Close the lid and smoke for about 2 hours, or until the internal temperature reaches 165°F. For extra flavor, brush with Weber® Sweet & Thick Original BBQ Sauce during the last 10 minutes of smoking. Remove from grill, discard toothpicks, and let rest for 5 minutes before serving. Enjoy!
Tips & Tricks
- For even cooking, rotate the armadillo eggs halfway through smoking to ensure they develop a beautifully crispy bacon exterior on all sides.
