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The Dan Patrick Show Chorizo Armadillo Eggs

Traeger Kitchen


The Dan Patrick Show Chorizo Armadillo Eggs

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

Throw a Hail Mary on game day with Paul Pabst, from The Dan Patrick Show's favorite snack. Jalapeños are filled with a melty cilantro cheese mixture, wrapped with spicy chorizo and roasted over mesquite for a smokin’ bite.

Ingredients

How many people are you serving?

8

Units of Measurement:

main
  • 4 Ounce cream cheese, softened

  • 1/2 Cup shredded cheddar cheese

  • 1 cilantro, chopped

  • 6 Whole jalapeño, halved and seeded

  • 2 Pound ground pork

  • 2 Tablespoon Traeger Pork & Poultry Rub

Steps

  • 1

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill300 ˚F
  • 2

    In the bowl of a stand mixer, combine cream cheese, cheddar and cilantro and mix with paddle attachment until well combined. Spoon cheese mixture into each jalapeno half then cut in half again.
    Ingredients
    • 4 Ounce cream cheese, softened

    • 1/2 Cup shredded cheddar cheese

    • 1 cilantro, chopped

    • 6 Whole jalapeño, halved and seeded

  • 3

    Take 1/4 cup of chorizo and flatten it into a 1/4” thick disk. Place the cheese-stuffed jalapeño in the center and wrap the sausage around the jalapeño forming it into an egg shape. Repeat with remaining jalapeños.
    Ingredients
    • 2 Pound ground pork

  • 4

    Season chorizo balls with Pork and Poultry rub.
    Ingredients
    • 2 Tablespoon Traeger Pork & Poultry Rub

  • 5

    Place the chorizo balls directly on the grill grate and cook 30 minutes until lightly browned and cooked through turning once.
    Grill Icon
    Grill300 ˚F

Cooking Notes

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