smoking Armadillo Eggs????

[Boarider]

I think my plants are telling me it's time to make those awesome looking armadillo eggs I keep seeing.
Who has a good recipe?

Or any other ideas to use these Jalapenos? It's the one pepper I can cook with that the family will actually eat.

Going to try to hold off till they turn red.

 

[Sawyer]

Don't wait too long. You don't want a bunch of armadillos hatching out there.

 

[Boarider]

Don't wait too long. You don't want a bunch of armadillos hatching out there.

Lol, maybe some hard hats for offshore.
These are the only peppers my family will eat. So kinda looking for options.
I too love the taste and flavor.

 

[The Hot Pepper]

Those are great, I love how they are not pointy. Some kind of poppers are in order.

 

[luvmesump3pp3rz]

this recipe looks good. i will try it once i get some fresh pods. 
 
https://www.theblackpeppercorn.com/2014/04/smoked-armadillo-eggs/

 

[Walchit]

I like a little shredded cheddar mixed with cream cheese, they sell little popper racks for your grill so you can cook them standing up.

The grocery store here sells them cut in half like a boat full of cream cheese wrapped in bacon.

You can't go wrong with bacon, cream cheese, and jalapeno.

I've even added chopped up deli ham to my cream cheese mixture before.

Google "Texas Twinkies" that's what I wanna try next.

 

[MikeUSMC]

Slice 'em in half and stuff 'em with cream cheese and shredded cheddar, and wrap them in bacon

8oz block of cream cheese, about 3/4 cup shredded cheese, and a little Ancho or chipotle powder (or even a couple tablespoons of hot sauce) mixed in. I've also added everything from pulled pork/chicken, to brisket meat, to pork rib meat, to shrimp to the cheese mixture. Wrap a slice of bacon around them and hit it with a light dusting of BBQ rub, then bake/smoke 'em. BOOM.

MMMMM!!!

Edit: I also agree about the shape of those pods! They're perfect for these! The "blocky" shaped peños are the best!

 

[Thegreenchilemonster]

Wow, those poppers are mouth watering there, Mike!

 

[salsalady]

These are all good recipes. I tweek the process a bit because we dont like really soft mushy peppers.

Par cook the bacon.
Mince 2 tablespoons shallot and a tablespoon fresh garlic.
Put it in a small bowl with a few drops water, cover with cling wrap, microwave for 15-20 seconds to soften. Mix into cream cheese, with salt pepper, seasoning,whatever.

Proceed like normal to stuff and wrap. This allows the bacon to cook and get crispy while the peppers stay a little firmer.

Have fun, those are some great looking chiles!
SL

 

[Walchit]

Mike and Ann have their methods down to a science!

Partially cooking the bacon sounds interesting! I like my bacon crispy. I dont mind soft peppers though.

You might also think about trying "pork shots" sometime. They were a big hit at my house.

I dont think I got a finished pic of these poppers. But I remember them being really good.

 

[Boarider]

Well high winds have my limbs on the urge of breaking. So I snagged these, time to play.

 

[Boarider]

Guess it's time for an update, the sausage is worth doing.

 

[Boarider]

7pots are leading the pack, might be to much to stuff???

 

[WarrantMan]

The 7 pots I think would eclipse my palate, but as far as the jalapenos go, I've had them six-ways from Sunday. To date, my favorite is -  stuffed with pimento cheese and a slice of anchovy. 
Awesome! 

 

[Ashen]

I don't tend to go higher heat than scotch bonnet or habs with poppers. 
When I make them with Jalas, the filling is usually hotter than the jalapenos though.  
The big red momma poppers I had a couple summers ago just about wrecked me.  
Closest I have ever come to an involuntary warp core ejection .
  The second popper  was a hair's breadth from coming up faster than it went down.