Cheesy Armadillo Eggs
Essentially cheese filled jalapeno poppers wrapped with Italian Sausage, this recipe is sure to be a crowd pleaser. Stuff jalapeno peppers with cream cheese and seasonings, surround them with spicy Italian sausage and cook them up. Watch them disappear.
Armadillo Eggs are a fun and inventive appetizer with a creative name. I imagine they were invented years ago when someone like me, a crazy jalapeno popper lover, decided that super cheesy jalapeno poppers just weren’t enough. They probably stood there, contemplating the wonderfully oozing popper in their hand and thought, “You know? I’ll bet this would taste even BETTER if I wrapped it in meat!”
BOOM! The birth of the Armadillo Egg.
There may be a different origin story out there, but that one is good enough for me.
It isn’t hard to imagine how these appetizers got their name. They sort of look like Armadillo Eggs, don’t they? The panko I used to add a bit of crunch and texture hides the bumpiness of the Italian sausage wrapped around the jalapeno popper, but that is what gives the impression of an armadillo shell. It’s the cracked texture. Regardless of what they’re called, they’re quite tasty and, fair warning, a little bit addictive, particularly for meat lovers.
Another fair warning – sometimes these can be hard to make pretty. I know! Even these photos didn’t turn out super great, but the recipe is so good, I HAD to include it on the site anyway. You know, because of Mike’s ridiculous #JalapenoObsession. I just want to eat these all up.
They are not difficult to make. All you need are your typical jalapeno popper ingredients, some Italian sausage, an egg and panko or bread crumbs.
You can use other jalapeno popper stuffings of your choice, including other cheeses, like pepper jack or cheddar cheese, though I’ve included cream cheese for this recipe. I just love how it turns out, though I do often use a good jack cheese. You will basically stuff each coredout jalapeno pepper with your cheesy mixture, then wrap each jalapeno popper in Italian Sausage. Make sure the wrapping is tight and covers the entire popper.
I was able to make 5 whole armadillo eggs with about 1 pound of Italian Sausage, though these were fairly large and could even be served as a small meal. If you’d like to stretch these into smaller bites, make your poppers boat style by slicing them in half and spreading your cheese mixture over the tops, THEN wrapping them in sausage. You’ll double the overall yield.
Once the poppers are wrapped up in sausage, dip them in a beaten egg, then coat with panko or breadcrumbs. You can skip this step if you’d like, thoughI enjoy the crunchiness of the panko on the outer casing.
Finally, bake them up! Get ready for eating!
Dive on in. They are just right and ready to enjoy. However, I prefer serving mine with some sort of a sauce. You can go crazy and whip up any number of spicy sauce recipes, though they can just as easily be served with a bottle of Sriracha or your favorite bottle of hot sauce. It adds one more level of flavor and moisture.
I hope you enjoy the recipe. Let me know how yours turn out! Check out our Jalapeno Popper Recipes.
- 4-5 large jalapeno peppers
- 8 ounces cream cheese
- 1 teaspoon chili powder
- 1 teaspoon garlic
- Salt and pepper to taste
- 1 pound ground Italian sausage
- 1 egg
- 1 cup panko or breadcrumbs
- Hot Sauce for serving
Mix together the cream cheese, chili powder, garlic, salt and pepper. Stuff each jalapeno with the cream cheese mixture.
Form Italian sausage around the entire outside of the stuffed jalapeno pepper. It will resemble an egg.
Beat the egg in a bowl and add the panko/breadcrumbs to another bowl.
Dip the armadillo eggs into the egg, then into the panko. Get all sides coated.
Bake the armadillo eggs for 25 minutes at 350 degrees.
Drizzle with hot sauce and serve!