{"id":5380,"date":"2019-11-22T16:56:02","date_gmt":"2019-11-22T23:56:02","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=5380"},"modified":"2019-11-23T01:17:57","modified_gmt":"2019-11-23T08:17:57","slug":"armadillo-eggs","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/armadillo-eggs\/","title":{"rendered":"Armadillo Eggs"},"content":{"rendered":"\n
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Oven baked Armadillo Eggs.<\/figcaption><\/figure>\n\n\n\n

The Best Armadillo Eggs<\/h2>\n\n\n\n

This Armadillo Eggs recipe is a cross between 3 recipes I previously posted; my Jalapeno Poppers<\/a>, Scotch Eggs<\/a> and my Cheese Bombers<\/a>. In fact, these are a lot like Potato bombs<\/a> too. But, basically, you end up with a jalapeno popper that’s wrapped in sausage, bacon and baked to perfection. This recipe is fun and it can be baked or grilled and served as an appetizer, side dish or even as the main course.<\/p>\n\n\n\n

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Whole Jalapeno Peppers for Armadillo Eggs.<\/figcaption><\/figure>\n\n\n\n

How to make the Armadillo Eggs<\/h3>\n\n\n\n

Normally, Armadillo Eggs are made whole, meaning one whole pepper is usually stuffed then wrapped with sausage and bacon. I like to cut them in half, instead, then wrap the peppers and I show you how to do both in the video tutorial. I also like to season the cream cheese filling with a few ingredients that make these poppers taste better. Fill each pepper half with cream cheese, then all you have to do is flatten out a few ounces of raw ground sausage and wrap the entire pepper. Then wrap with 2 pieces of bacon for each one and bake over a cookie or baking sheet with a wire rack.<\/p>\n\n\n\n

If you don’t want the skin on your hands to burn all night, I recommend that you wear gloves.<\/p>\n\n\n\n

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Oven baked Armadillo Eggs.<\/figcaption><\/figure>\n\n\n\n

Oven Baked or Grilled Armadillo Eggs<\/h4>\n\n\n\n

Over all, these Armadillo Eggs take about a half hour to cook, in the oven. On an open grill, you’re probably looking at upwards of 30 to 45 minutes of grilling. It really just depends on your heat and\/or if the lid is open or closed. Usually, a good rule of thumb is to just cook and turn until the bacon is crispy on all sides.<\/p>\n\n\n\n

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