BACON WRAPPED ARMADILLO EGGS

1 lb creole sausage
12 thin slices ox bacon
6 jalapeños (stems, core, and seeds removed)
4 oz cream cheese
4 oz cheddar cheese
1 cup sweet baby ray’s honey bbq sauce

Combine cream cheese, cheddar, and a tablespoon of the bbq sauce into a bowl. Stuff the mixture into the jalapeños. Cover the jalapeños with the sausage, rolling back and forth so it forms an egg shape. Then wrap the sausage-jalapeños with one or two pieces of thinly sliced bacon so it’s fully covered. Use toothpicks to secure the bacon and keep the egg together.

To cook, place the armadillo eggs on indirect heat and grill for 25 - 30 minutes or until the sausage temperature reads 160 degrees. Brush “eggs” with BBQ sauce and move to direct heat to caramelize. Happy Super Bowl.