Reaper Armadillo Eggs

Fire up your smoker because these Reaper Armadillo Eggs bring the heat! Jalapeños stuffed with creamy cheese, wrapped in spicy sausage, then glazed with Blazing Star Reaper Rub for that perfect sweet-heat finish. A fiery BBQ twist on a classic Texas snack — smoky, melty, and addictive.

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📋Quick Recipe Card

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🛒Ingredients

• 6 jalapeños (medium-sized)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 lb breakfast sausage (hot or mild)
• 1 tbsp Blazing Star Reaper Rub
• ½ cup Blazing Star BBQ Spicy Sauce
• Toothpicks (optional for holding shape)

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🔥Step-by-Step Instructions

1) Prep the Jalapeños

• Slice the tops off and carefully core out seeds and membranes. Adjust based on heat preference.

2) Make the Cheese Filling

• In a small bowl, mix softened cream cheese, shredded cheddar, and a light sprinkle of Reaper Rub.

3) Stuff the Jalapeños

• Spoon or pipe the cheese mixture into each jalapeño until full but not overflowing.

4) Wrap with Sausage

• Flatten a small handful of sausage into a thin patty. Encase each stuffed jalapeño completely, sealing all edges. They should look like small “eggs.”

5) Season and Smoke

• Lightly coat the outside with Reaper Rub.
• Smoke at 250°F (121°C) for 1–1.5 hours, or until sausage reaches an internal temperature of 165°F (74°C).

6) Glaze with Heat

• During the final 10 minutes of cooking, brush Blazing Star BBQ Spicy Sauce over each Armadillo Egg.
• Let it caramelize slightly before removing from smoker.

7) Rest and Serve

• Allow to cool for 5 minutes. Slice in half for that perfect smoky, spicy, cheesy reveal.

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💡Pro Tips

• For less heat, use poblano peppers instead of jalapeños.
• Chill stuffed jalapeños 10 minutes before wrapping — helps sausage stick better.
• Add a layer of bacon for an extra crispy and smoky touch.
• Glaze twice for a deeper caramelized finish.

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🛒Shop the Flavors

• Blazing Star Reaper Rub
• Blazing Star BBQ Spicy Sauce