STEPS

1

In a small skillet over medium heat, cook 2 pieces of the bacon until crispy. Set aside to cool, then crumble or chop into small pieces.

2

Prepare the jalapeños: With a sharp knife, slice off the stem ends, then using a small spoon or paring knife, scoop out the seeds and veins inside the jalapeños and discard.

3

Make the filling: In a small bowl, add the softened cream cheese, pepper Jack cheese, and crumbled cooked bacon and stir to combine. Spoon or pipe the filling into the jalapeños.

4

In a medium bowl and using your hands, gently combine the ground pork with Traeger Fajita rub; try not to overwork the pork. Divide the pork into 12 equally sized portions, about 2 ½ oz (71 grams) each.

5

Press one portion of pork into a rough oval shape that’s larger than the jalapeño and about 1/8 inch (3 mm) thick. Place the jalapeño on the pork and completely encase it in the meat, ensuring the cheese filling is covered. Repeat to cover all the jalapeños.

6

Wrap each armadillo egg in a piece of bacon, starting toward one end and wrapping in a spiral toward the other end. It’s okay if the entire egg is not covered. (At this point, the assembled eggs can be covered and refrigerated for up to 12 hours before cooking; cold eggs may take a little longer to cook.)

7

When ready to cook, preheat the Traeger with the lid closed to 275°F; this will take about 15 minutes.

8

Place the armadillo eggs directly on the grill grates, close the lid, and cook for 45 minutes. Flip the armadillo eggs over and continue cooking for another 45 minutes. Increase the grill temperature to 375°F and cook until the bacon bacon is cooked the way you like it, about 10 minutes for crispy. If using BBQ sauce, baste the eggs toward the end of cooking and allow the sauce to set on the grill for about 5 minutes.

9

Remove the armadillo eggs from the grill. Let cool slightly before serving. Enjoy!!!!

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