Armadillo Eggs

Game day was quickly approaching this past weekend, and as I always do, we try to not schedule anything during that time on Sunday, and we focus on food, laundry, and getting the kids ready the school week. My priority was food, and when we are watching our favorite team, we want that game time food. My boys pretty much like anything with a bone in nowadays, and so I was rocking out some chicken wings and ribs for them, and for me, I focused on a fundido, and armadillo eggs. Armadillo eggs? Yes. If you have never heard of these, think of jalapeno poppers taken to a whole new level. See, personally I had poppers on my mind, at least something to make with jalapeno peppers. As you can see, I love jalapeno peppers (here, here, and here).

Armadillo Eggs Recipe
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See, these are poppers on steroids. Well, not really, but they are wrapped in delicious pork. These game time appetizers will get your family and friends talking. When they are fully cooked, and plated, the questions will pour out. There is some mystery behind these, and not only that, but a lot of great flavor.

Let’s get started.

Ingredients: [Print this Recipe]

  • 8 whole jalapeno peppers, seeds and stems removed
  • 6 oz cream cheese, room temperature
  • 1/2 cup of colby jack cheese, shredded
  • pinch of salt
  • pinch of pepper
  • 2 chipotle peppers, seeds removed, chopped
  • 1 tbsp chipotle adobo sauce
  • 1/4 tsp granulated garlic
  • 1 lb ground pork
  • 1 egg, beaten (optional)
  • 1 1/2 cups of panko bread crumbs
  • Cooking Spray

Start by getting all of your ingredients ready. To a small bowl, add the cream cheese, colby jack cheese, salt, pepper, chopped chipotle peppers, and the adobo sauce. Give this a really good mix to incorporate all of the flavors. Set this aside.

As you can see by the photo, I have this really cool jalapeno pepper corer. This corer came with a purchase I had made in the past, and really proves useful for seeding jalapeno peppers. So once you have the seeds removed, cut them in half as noted in the photo below.

Ingredients for making Armadillo Eggs Recipe

Take the cream cheese mixture and stuff it inside of the jalapeno peppers. Repeat until the peppers are filled.

Add the beaten egg to one small bowl, and the panko breadcrumbs to another bowl.

Take the ground pork, enough to flatten in the palm of your hand, and enough that you think would lightly cover the jalapeno pepper. Using your hands, wrap the pork around the pepper, shaping into an egg shape, until it is fully covered. Repeat until all peppers are covered.

Add the pork egg to the egg wash, then over to the panko breadcrumbs.

Preheat your oven to 325 degrees. Spray your baking sheet with the cooking spray, or lightly coat with some oil. Add the coated armadillo eggs to the baking sheet and place in the preheated oven for about 35 minutes or until the breadcrumbs turn a very light golden brown.

When the are fully cooked, remove them from the oven and let them cool for about five minutes before plating.

Now you can eat these two ways. Once with your hands, or the other with fork and knife. Biting into them yields the wall of pork, then you are hit with the great texture of the pepper. A nice heat level to them is quickly balanced by the smoky cream cheese. Something new for your to try in 2012. You could also deep fry these until a darker golden brown, but regardless of how you do it, you do get a nice crunch from the panko breadcrumbs.

Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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