So good, you can’t stop! These Hatch chili Armadillo Eggs are a buzz to the tongue! Get that jalapeño stuffed, wrap it, and caramelize it in hot honey chipotle sauce. Go ahead, take that first bite, your mouth will be back for more!
6 Oz Cream Cheese
4 Oz Cheddar Cheese - Shredded
1 1/2 Lb Ground Pork
3 T El Dinero Hatch Chili Verde Taco Seasoning and Rub
16 Slices- Bacon
1/4 Cup Bee Sting Honey Chipotle
2 T Beef Broth
Cut off the tops of the jalapenos, about 1/4” from the top. Cut out the center of the jalapenos and remove as many seeds as you would like. Leave more seeds for a spicier final product.
Combine the cream cheese and cheddar cheese and stuff into the jalapenos.
Divide the ground pork into 8 patties. Season them with El Dinero.
Wrap the ground pork around the jalapenos, making sure they are fully encased. Manipulate them into egg shapes.
Wrap the eggs in bacon, 2 pieces per egg.
Place the eggs on a250 degree smoker for about 1 ½ hours, or until the internal temperature reaches 155 degrees.
Combine the Bee Sting Hot Honey BBQ Sauce with the beef broth, and baste the eggs.
Increase the temperature of the smoker to 400 degrees for 10-15 minutes or until the internal temp reaches 165 degrees.
Allow to rest and enjoy!
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