Barbecue Armadillo Eggs
Makes 20 appetizers
Ingredients
- 10 large jalapeños halved and seeded
- 1 8 oz package cream cheese softened
- 1/2 cup cheddar cheese shredded
- 1 pound ground country breakfast sausage
- 24 oz {1 1/2lb} package of Wright Brand Hickory Smoked Bacon divided
- 1/2 cup sweet barbecue sauce for basting
Instructions
- Preheat oven to 400°.
- Line a baking sheet with aluminum foil, and top with a metal cooling rack.
- Cook 2 slices of Wright brand bacon until crisp.
- Drain and finely chop.
- In a bowl mix together the chopped bacon, cream cheese, and cheddar cheese.
- Fill each jalapeño half with cream cheese mixture.
- Mold a piece of sausage around each jalapeño half, making sure to cover the whole pepper.
- Using remaining bacon, wrap one piece of bacon around the sausage covered jalapeños.
- Add the bacon wrapped jalapeños to the rack on the baking sheet.
- Bake until bacon is crispy, and sausage is thoroughly cooked, about 30-35 minutes, flipping halfway.
- Remove from heat and brush with barbecue sauce.
- Serve warm with additional barbecue sauce on the side for dipping.