Armadillo Eggs (stuffed jalapenos)

"These are so yummy. The cheese and bacon are a great compliment to the jalapeno flavor and reduce the heat of the peppers. This is my adaptation of an appetizer I had many years ago."
 
Download
photo by mary winecoff photo by mary winecoff
photo by mary winecoff
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 15mins
Ingredients:
5
Yields:
30 pieces

ingredients

  • 15 fresh jalapenos
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons minced onions
  • 14 teaspoon garlic salt
  • thin sliced bacon
Advertisement

directions

  • Slice jalapenos in half and clean out seeds (be sure to get them all or they will be hot).
  • Mix cheese, onion and garlic salt together and spoon into jalapeno halves.
  • Wrap each with 1/2 strip of bacon.
  • Place on cookie rack placed over a cookie sheet to catch the drippings.
  • Bake at 350 for about 45 minutes or until the bacon is crisp.
  • The thin bacon wraps easier.
  • I just tuck the ends under the bottom.
  • Amazingly, these are not hot if you get all the seeds out.
  • There are never enough of them no matter how many I make because they are so popular.

Questions & Replies

  1. How would you cook these in an air fryer?
     
Advertisement

Reviews

  1. We love these! We did 1/2 tsp garlic powder and we added 1/2 cup of shredded cheddar cheese. For the onion I used green onions. We started them to late and didn't have 45min so we baked them 10min at 350 and broiled them on both sides for till crispy. Flipping them over wasn't the prettiest but tasted fine. Next time I will bake longer maybe 20-30 and then broil just the tops to speed them up. I heard one suggestion to put them on a cookie cooling rack on a baking sheet and that would help them cook faster and the pan under would catch the grease. I plan to try that next time!
     
  2. I used a container of cream cheese with onions and place it in a plastic baggie, snipped off the end and used this to stuff the peppers. The bacon I cut in half, wrapped around each pepper and placed it on a rack over a sheet pan. We baked them for probably 45 minutes until the bacon was extra crunchy. Divine!!
     
  3. These are absolutely fantastic!  I made 2 dozen and my DH and I and the next door neighbor ate them all in less than 1/2 hour!  I will never pass by the fresh jalapenos at the store again!  I pre-cooked the bacon, added a bit more onion and garlic, but otherwise followed directions.  Easy and extremely tasty.  Thanks for sharing this terrific recipe.  (Update 10/30/08 I have lately been adding shredded cheddar, minced jalapeno and chopped cilantro to the cream cheese mixture. I then refrigerate the mixture for a day before stuffing the jalapenos, just to let the flavors blend. Even better! Thanks again!)
     
  4. I add little pieces of chicken or steak on top of the cream cheese it makes it have a little more flavor.
     
  5. I don't even eat jalapeno and I ate a plate full of these! They took a little longer than the time listed for the bacon to crisp up, but only a few minutes. I cooked them on a broiler pan and didn't need to turn them over for them to cook all the way. Added some shredded cheese to bulk this up and because I was worried it would be runny. Delish! Thanks for sharing.
     
Advertisement

Tweaks

  1. Added some steak bites under the bacon!
     
  2. Wonderful! I used onion powder instead of fresh onion. Had 20 huge jalapenos so I used 2 packages of cream cheese. I softened the cream cheese first and then added the garlic salt and onion powder and used a hand mixer to blend it well. I put it in a ziploc bag and piped the cream cheese in the peppers. Even though they were big peppers a half a slice of bacon worked just fine with a toothpick. We didn't flip them at all in the oven and they turned out fine.
     
  3. Fantastic! I used 1 clove of fresh garlic instead of garlic salt and my DH decided to only use half a slice of bacon for each pepper (mistake, in my opinion) and they were delicious!!! I didn't rinse the inside of the peppers to get rid of stray seeds, so some of the peppers had some definite bite to them. The ones with no stray seeds were actually sweet and the bacon flavor really came through. I will definitely be making these again, I didn't know stuffed peppers could be so easy and delicious.
     
  4. 5 star all the way. I cut the recipe back to 3 Jalapenos (6 pieces). Instead of wrapping the pepper in bacon I just cut 3 little strips for each, used light cheese and doubled the onions. Pre 3/4 cooked the bacon to get out as much fat as possible and only baked them for 20 minutes - The Jalapenos still had some crunch Super appitizer with a Martini.
     

RECIPE SUBMITTED BY

We live on a lake in NE. Texas and are always looking for new recipes to serve our many guests. I paint murals and watercolors and love to fish and swim with my husband.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes