It’s time for the Super Bowl and if you are like me, well you dont really care about who is playing in the Super Bowl because your hatred for both teams outweighs your love of the NFL. But, you love football, you like(?) your family and you have a couple of friends and acquaintances who do a good job of bringing alcohol to game days, so why not throw a Super Bowl party.
Instead of having the same old stuff, cocktail weenies in some barbeque sauce again, try something different, something new, and something amazing.
Armadillo Eggs are fantastic, they consist of meat, stuffed with jalapeno’s and cream cheese, which by itself is a great start to any game day.
Yet most Armadillo Eggs I have found consist of some sort of breakfast sausage as the meat. This is not necessarily a bad thing, breakfast sausage is delicious, but I am in Arizona, I have access to far superior sausage at the store, so why not take advantage?
These are Chorizo Armadillo Eggs.
- 4 oz of cream cheese
- 1/2 cup of shredded Monterrey jack cheese
- 2 pounds of bulk sausage (I chose chorizo, you can use any type)
- 4 jalapeno’s quartered for medium spice, halved for a little more heat
It is a pretty straight forward process, let your cream cheese soften, then mix together your cheeses until the shredded cheese is throughout the mixture, not just on top.
From there, you can get fancy, some people like to put hot sauce in their cheese mixture, but because I was using chorizo, there was no need for the added spice.
Take your jalapeno boat and load it with cream cheese.
Flatten out your bulk sausage into a thin disk and place the jalapeno mixture in the center.
From there, you need to form the sausage around your jalapeno popper, making sure there are no breaks in the meat “ball”, if there is, then you’ll have a creamy cheesy explosion to deal with.
From there, well, it is your choice.
I am fortunate enough to have a smoker, so I ran my smoker to 225 degrees F with apple wood and let those things go for 2.5 to 3 hours.
If you do not have a smoker, get one, if you own a smoker and it is too cold outside to use, move.
If those two suggestions are not options, I dug around the internet and found:
Grilling: Set up indirect heat, get temp to 325 and cook for about 45-60 minutes
Baking: Oven at 375 on a greased baking sheet, bake for 20-25 minutes, broil for 2 minutes to get some browning on top.
In fairness, I have not tried these on a grill or baking, because I don’t need too.
Enjoy, and maybe next year I’ll actually talk about the food I cook every week.