Bacon Wrapped Armadillo Eggs

Bacon Wrapped Armadillo Eggs

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Texans, how'd we do on these Bacon Wrapped Armadillo Eggs?!
Ingredients
  • 8 medium jalapeños
  • 1 (8-oz.) block cream cheese, softened
  • 1 c. shredded Cheddar
  • ½ c. shredded Pepper Jack
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly cracked black pepper
  • 1 lb. ground pork
  • 1½ tbsp. maple syrup
  • 2 tsp. freshly chopped sgae
  • 1 tsp. smoked paprika
  • 16 slices bacon
Instructions
  1. Preheat oven to 400°. Line a medium baking sheet with aluminum foil and fit with a cooling wrack.
  2. Make a cut on each pepper on one side from the stem to the tip. Use a spoon to remove seeds.
  3. In a large bowl, combine cream cheese, cheddar, Pepper Jack, and garlic. Season with salt and pepper. Fill all jalapeños with cheese mixture.
  4. In a large bowl, combine pork, maple syrup, sage, and paprika. Season with salt and pepper and stir to combine.
  5. Cover each stuffed jalapeño with about ¼ cup of pork. (It should look like an egg!) Then, wrap each jalapeño in 2 slices of bacon, using toothpicks to secure as needed.
  6. Bake until bacon is crisp and meat is cooked through, 35 to 45 minutes, depending on the size of your peppers.

 

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