Armadillo Eggs

Inspiration: I just had to check out a recipe entitled armadillo eggs. I don’t know if these are a common thing to most people, but for us, they were completely unheard of and intriguing. One of my favorite things about cooking has always been discovering new dishes – I just love that there is an endless variety out there of new and exciting foods to try. This little recipe fit right into that category and had the added bonus of being full of Mexican flavors. Yes.

What We Loved: To be honest, there aren’t a whole lot of things here not to love. A cream cheese and cheddar mixture stuffed into jalapenos, wrapped in sausage, and dipped in salsa? I think that about covers it. We loved the rich and savory flavors of the sausage paired with the gooey cheese center and the crisp crunch of the jalapeno. Topping these little bites off with a great salsa (we used Frontera Guajillo salsa, which we really love) and some fresh cilantro was the finishing touch. So many great Mexican flavors all wrapped up together.

Tips: These are meant to be an appetizer, but we actually ate them as our main dish for Cinco de Mayo this year served alongside homemade guacamole and homemade refried beans. They worked wonderfully that way, but I also think that they would be great on a big party tray with a variety of salsas for serving.

Armadillo Eggs
Source: Homesick Texan

This recipe will make 24 armadillo eggs.

4 ounces cream cheese at room temperature
1/4 cup cheddar cheese, shredded
1 clove garlic, minced
Handful chopped cilantro
1/4 teaspoon ground cumin
Kosher salt, to taste
6 medium-sized jalapeños
2 pounds sausage

1. Mix the cream cheese, cheddar, garlic, cilantro, and cumin together in a bowl. Season to taste with salt.

2. Remove the stems from the jalapenos. Cut each jalapeno in half lengthwise, and scoop out the ribs and seeds. Cut each jalapeno half in half again horizontally, resulting in each full jalapeno being cut into quarters.

3. Stuff each jalapeno piece with a spoonful of the cheese mixture.

4. Flatten a circle of sausage in the palm of your hand, and place a stuffed jalapeno piece in the center (it’s easiest to place it cheese-side down). Fold the sausage up and around the jalapeno, forming an egg shape.

5. Bake the eggs at 375 degrees for 20 minutes, or until the sausage is cooked through.

6. Serve with salsa.


20 thoughts on “Armadillo Eggs

    • I actually used Italian sausage because I had it on hand (I know, not really in the spirit of a Mexican-style dish!). The original recipe calls for breakfast sausage. I was wondering myself if some chorizo would work to be more in the Mexican spirit – though that would certainly add some spice.

  1. Hi!
    This is James from, the paleo recipe sharing site. I am really happy I found your blog, and wondered if you might want to share some of your paleo recipes on I link back to your blog, and shout you out on our Facebook page to help you build traffic in return. It’s been a great way to help everyone and to grow the paleo community.
    Hope to hear from you!
    FastPaleo recipe upload:

    • Thanks! One of my favorite things about cooking is how certain dishes are so regional – there’s never a shortage of new recipes to try!

  2. Carrie, so glad I found this recipe on Pinterest. We’re going ultra low carb and these were great! I ran out of sausage and wrapped some in bacon. YUM! I even wrote about them in my blog ( and linked back to you :) Thanks again for posting!!!

    • So glad that you liked it! Bacon also sounds fantastic with these! Thanks so much for the link back to my blog…I will check it out :)

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