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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

Serves

8 - 12

People

Effort

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What's this?

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

  • 4 Ounce cream cheese, softened

  • 1/2 Cup shredded cheddar cheese

  • 1 cilantro, chopped

  • 6 Whole Large Jalapeno, 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.
  • 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.