The Dan Patrick Show Chorizo Armadillo Eggs
By Traeger Kitchen
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.
Prep Time
15 Min
Cook Time
45 Min
Pellets
Mesquite
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
Chorizo
| 2 Pound | ground pork |
| 1/4 Cup | chili powder |
| 4 Tablespoon | paprika |
| 3 Tablespoon | oregano |
| 2 Teaspoon | ground cumin |
| 2 Teaspoon | Salt |
| 3 Clove | garlic, minced |
main
| 4 Ounce | cream cheese, softened |
| 1/2 Cup | shredded cheddar cheese |
| 1 Tablespoon | chopped cilantro |
| 6 Large | jalapeños, halved and seeded |
| 2 Tablespoon | Traeger Pork & Poultry Rub |
Steps
1
To mix the chorizo, place ground pork, chili powder, paprika, oregano, ground cumin, salt, and minced garlic in a small bowl and mix just until combined being careful not to overwork. Set aside.
2
In the bowl of a stand mixer, combine cream cheese, cheddar cheese, and cilantro. Mix with the paddle attachment until well combined.
3
Spoon cheese mixture into each jalapeño half then cut in half again. Take 1/4 cup of chorizo and flatten it into a 1/4 inch 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 Traeger Pork & Poultry Rub.
4
When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
5
Place the chorizo balls directly on the grill grate and cook for 30 minutes until lightly browned and cooked through, turning once.
300 ˚F / 149 ˚C
00:30
6
Let cool 5 to 10 minutes before serving. Enjoy!
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