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Barbecue Armadillo Eggs

Makes 20 appetizers


  • 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


  • 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.