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The Dan Patrick Show Chorizo Armadillo Eggs

Difficulty 1/5
|
Prep time 15 mins

Cook time 45 mins
|
Serves 8-12

Hardwood 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

2 lbs GROUND PORK

1/4 cup CHILI POWDER

4 Tbsp PAPRIKA

3 Tbsp OREGANO

2 tsp GROUND CUMIN

2 tsp SALT

3 CLOVES GARLIC, MINCED

4 oz CREAM CHEESE, SOFTENED

1/2 cup SHREDDED CHEDDAR CHEESE

1 tbsp CILANTRO, CHOPPED

6 large jalapeños, HALVED AND SEEDED

2 TBSP TRAEGER PORK AND POULTRY RUB

Preparation

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed for 10-15 minutes.

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.

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.

Season chorizo balls with Pork and Poultry rub.

Place the chorizo balls directly on the grill grate and cook 30 minutes until lightly browned and cooked through turning once. Let cool 5-10 minutes before serving. Enjoy!

Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.

Access this, and over a thousand other Traeger recipes on the Traeger App.

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