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The Dan Patrick Show Chorizo Armadillo Eggs

Traeger Kitchen


The Dan Patrick Show Chorizo Armadillo Eggs

Prep Time

20 Minutes

Cook Time

45 Minutes

Effort
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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

    Steps

    • 1

      When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill300˚
    • 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.
    • 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.
    • 4

      Season chorizo balls with Pork and 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˚

    Cooking Notes

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