You have heard of armadillo eggs if you are a smoker. They are made by stuffing a jalapeno with a cheese mixture and then wrapped in breakfast sausage. The result is smoked and served.
It is a fine dish but the result is a large egg shape that is almost a meal in itself. I wanted something smaller for an appetizer and wanted to add some different flavours. I decided to only use sections of jalapeno and use chorizo (a spiced sausage common to Mexico and Spain) instead of breakfast sausage. Due to the Mexican chorizo, I have renamed my dish Huevos de Armadillo which is armadillo eggs in Spanish.
You can buy fresh chorizo or cured chorizo. You want fresh. I make my own and you can get the recipe here:
I took some jalapenos and cut them into sections about 3/8 inch thick. I took the membranes and seeds out of the rings. I mixed cream cheese and shredded sharp cheddar and stuffed it into the rings.
I formed a 3/8 inch thick patty out of some of the chorizo. Pushed a stuffed jalapeno ring lightly into it. Be careful not to push it in too far. You want to have 1/4 inch of sausage below it.
I pulled the sausage up around the edges of the jalapeno and then took some more sausage and covered the jalapeno. Roll it into a ball.
I put the stuffed meatballs onto a tray sprayed with baking spray and put it in the freezer for two hours. Then I put them in a plastic bag to store.
I find freezing the balls first gives the cheese a better texture when cooked. You can also keep them for future use. Just pull them out when company comes over.
You can cook the Huevos in a 350 oven for 30 minutes and then brush them with barbecue sauce and cook for 8 minutes more but you won’t have the smoke flavour.
I cooked in a more traditional way. I preheated my smoker to 230 F. I put the frozen Huevos in the smoker and smoked for about an hour to get the internal temperature around 155 F. I brushed them with barbecue sauce. I used Rufus Teague Honey Sweet as I thought the strong honey flavour would blend will with the chorizo seasoning but you can use your favourite barbecue sauce. I smoked for 20 minutes more to set the sauce.
I let them sit for 5 minutes before serving with some barbecue sauce in a bowl for a condiment.
These were delicious and fun. They were small enough to be an appetizer and the sweet barbecue sauce was a great foil to the spicy sausage. The fact you can have them pre-made in the freezer is just a bonus.
However, while I really liked these, I don’t like them more than ABT’s and they are easier to make.
So, I will do these again but will lean more towards ABT’s.
The Old Fat Guy
- 5 jalapeno peppers
- 125 ml (1/2 cup) cream cheese
- 125 ml (1/2 cup) shredded sharp cheddar
- 1 kg (2 pounds) fresh chorizo
- barbecue sauce
- Cut the jalapenos into 3/8 inch thick rings.
- Remove the seeds and membranes.
- Mix the cheeses together and stuff into the jalapeno rings.
- Make a 3/8 inch thick patty of some of the chorizo.
- Push a jalapeno ring into the sausage leaving 1/4 inch of sausage under it.
- Pull the sausage up around the ring.
- Repeat with remaining ingredients.
- Add more sausage to top and roll into a ball.
- Put the balls in the freezer for 2 hours on a tray sprayed with baking spray.
- Put the balls in a plastic bag and keep frozen until ready to cook.
- Preheat a smoker to 230 F. Smoke the frozen balls to an internal temperature of about 155 F (about 60 minutes).
- Brush with barbecue sauce and smoke for 20 minutes more.
- Let rest for 5 minutes and serve with barbecue sauce in a bowl as a condiment.
very nice Dave, they really look good … last week we made moinks …. fair sized ones and served on slider buns …
Wow, those look good!
Thanks, Bill. They are tasty!