I do this all the time but after I wrap them in the sausage I coat in some pork shake n' bake. Absolutely delicious!

I can't wait to try these in a cook off this weekend! Never seen it done quite like this. Think I may replace the cream cheese with some colby jack or some type of crab dip?? Thanks for sharing.

Used to cook them in the Nada Cook off. We called them Armadillo Eggs.

bevokilla - that looks pretty tasty as well. I think this thread has just destroyed my desire to eat healthier this year!

B. King
A-Co BQ '02

While a yummy idea, I still prefer bacon to sausage. Never been a big fan of sausage.

Now that rolled bacon+cheeze.... looks delicious. : drool :

[This message has been edited by AggieBarstool (edited 1/7/2009 12:40p).]

someone call a medic...i just had a heart attack looking at that bacon roll.

Why not put some refritos in there and have a bean and cheese and bacon burrito?

Better yet, cut the cheese (not litterally) and batter and fry that weaving. Serve it with gravy and you've got a heart attack on a plate like they used to make at the steakhouse in Snook.

I just put a batch of amadillo eggs in the oven.

I used the chipolte flavored sausage from HEB and mixed it with a tube of chorizo.

Then followed the original recipe.

We will see in 35 minutes...

someone send a medic to FincAggie06...said he'd give a sitrep in 35min...its been over 2 hours!

Good job with the recipe and the pictures.

That bacon looks gooooood

ttt

very tasty looking...will be trying this tomorrow (or later today that is)

The wife and I tried the stuffed jalapenos a couple of days ago and they were awesome. I used the Italian sausage.

tried this with some elk round steak was unbelievable. Pounded the steak out with a meat hammer very thin. Garlic powder and coarse ground pepper on steak. Then put a thick layer of cream cheese added diced onions and jal slices(long slivers) rolled it up wrapped it in bacon slices and baked at 350 till bacon was crisp. Man was that good.

Alright well I gave it a go and can't complain for the first run.

Everything set up and ready to make...


making one...


ready to go in the oven...


fresh out of the oven..



Alright back to devour these little things and wash down with a cold Shiner!

Damn, that looks really good!!!

Wrap em in bacon and sausage and dump them on the grill, they taste much better that way.

Just made them..very good will make them again and again...prob next time put them on the grill

Having read this recipe what seems like a million times over the past year, I finally took a crack at these guys for the Super Bowl.

I made 24 of 'em, half cream-cheese filled and have cheddar filled. Both varieties were crowd pleasers for the game and I thought I would share some of my learnings...

First off, I wanted to grill them so I made a few changes to the recipe.

1 - After cutting the tops off of the peppers and cleaning them out (and I agree with an above poster who prefers short fat peppers) I steamed them for about 3 minutes (got this idea from another similar recipe). This was important because it helped to soften up the peppers a bit before grilling.

2 - Next I stuffed half with Cream-Cheese and half with cubed cheddar.

3 - When it comes to the sausage, I wasn't exactly sure how much sausage to buy for the 24 peppers. I wound up buying 5 lbs. and it worked out almost perfectly. I would recommend about 1 lb of suauge for every 5 average-sized jalapenos you intend to wrap.

4 - Right before I put them on the grill, I rubbed them down with a hefty dose of sweet baby rays. I think this really gave them a nice cruncy outside and aided in sealing the sausage and preventing excessive leakage.

5 - I grilled them for about 30 minutes over direct but low heat, then I stood them up in the back corner of the grill (standing up to prevent additional leakage), turned off the back burner and let them slow cook for about 30 more minutes @ about 300*. They turned out perfect.

I've never posted a picture before but I'm going to take a crack at it below. If it doesn't work, my appologies.


Thanks to the OP for the recipe, I would highly recommend it!

Couldn't make the pictures work...



[This message has been edited by cbminers (edited 2/8/2010 2:02p).]

I took a slightly different approach after seeing the original recipe.

I roasted the peppers first over an open flame, then removed the skin.
Cut off the top, then in half length wise and removed the seeds.
Then into small bite sized pieces.
Roll out a slightly smaller than golf ball sized hunk-o-sausage till flat.
Add piece of pepper and some cheese then roll into ball.

They were wonderful.

I use this recipe a lot. Though, I dice up the jalapenos and mix them in with cream cheese then wrap them in the sausage.

My dad does the exact opposite. He puts those little finger sausages in the middle of his bacon wrapped stuffed jalapenos as a "core". Freakin excellent.

Those look awesome. For my bacon wrapped japs I do a mix of cream cheese and monterrey jack. I also am a fan of carmelizing a couple onions and adding them to the cheese mixture + some spices to cut the "straight-up" cream cheese flavor.

I cooked up a few of these this past weekend
I made my own version though.

Split the jalapeno in half and left the seeds in bc I like really spicy food(I also did a couple with Habeneros)

Then I flattened sausage into a patty. Put a nice big helping of cream cheese in the middle.

Then I rolled them into a ball. Covered in Bread crumbs and smoked over pecan/mesquite mix for about an hour, rotating them every 15 minutes.

They were very tasty.

We make these all the time and use 1 habenero in one. The person that gets the death egg (we call them armadillo eggs too, btw) has to bring them to the next cookout.

You should see the person sweating while eating the death egg, trying not to acknowledge being the one who has to bring the critters to the next party.

Good times.

Thank you to whoever came up with this recipe. They were great.

Amateurs practice until they get it right, Professionals practice until they can't get it wrong.

Trying these this weekend!

Made these last night. Added the caramalized onions to the cream cheese - they were money.

Making these later today, the wife bought canned whole jalepeños when she went to the store though, will have to make to with those.

definitely gonna have to give this technique a try

The best thing about this thread is that the OP is dated 12/31/08, which tells me that somehow I have survived another two years since reading that post, and it hasn't been all that bad!

Thanks everybody, I am glad this recipe went over well. Amazing to still see it 2 years later.

As far as the variations go, there is absolutely nothing wrong with varying the recipe, that is how we find things we like.

I too have changed the recipe since I first posted it, I now wrap mine in bacon, sprinkle a lil Sucklebusters Hog Waller on em, throw on the grill, then a lil BBQ sauce towards the end on some and some I don't.

Dang it!!!!!!!!!!!!!! now I GOTTA GO MAKE SOME