Hunk of Meat Monday: Armadillo Eggs

adapted from here

So last month we went to my Sister-in-law’s house for her birthday. They had these incredible balls. So hubby and I got the recipe and have adapted it a little bit and we have Armadillo Eggs. YUM!

So what you’ll need: 2 lbs sausage, 1-8oz block cream cheese (room temp), about a cup or so of cheddar cheese, and jalapenos. Now our jalapenos were huge so they were cut in 3-4 chunks after they were halved so I bought 12 huge jalapenos. If your jalapenos are smaller then I’d do closer to like 24ish. I did have jalapenos left over but the last time we did these I didn’t… so….

Now cut your jalapenos in half lengthwise. Get rid of the seeds/ribs. Then hunk them up into about 1/4-1/2 chunks. If you’re a lucky one like me and wear contacts, make sure to wear gloves. I’d recommend them to those who don’t wear contacts too but if you wear contacts, definitely wear the gloves!

Mix the cream cheese with the cheddar cheese and your favorite spices. barbeque spices work best. Hubby is the spice king and I’m not sure he could tell you what he puts in ever batch so they are a bit different every time.

Now fill the jalapeno chunks with the cream cheese mixture. Then take a hunk of sausage about the size of a walnut, make it into a ball and then smooth it out making a very thin patty. Now place the jalapeno chunk upside down and wrap the sausage around the jalapeno chunk. I place the seam side down on the baking sheet. Then place in a 350˚ oven for 30 minutes or until your sausage is completely cooked through.

Enjoy!