Grilled Armadillo Eggs

Grilled Armadillo Eggs

This has been a Central Texas treat for at least 10 years.  I have been making different versions under different names for longer than that.  A quick internet search yields a wide variety of recipes, made from all sorts of things. From the typical jalapeño poppers to sausage stuffed with peppers or cheese.

Well, the typical Central Texas armadillo egg has three things; a small piece of chicken stuffed or wrapped around cheese, or a slice of pepper, or both.  That is then wrapped with a slice of bacon.  Some are then baked, fried or even breaded and fried.

The Ingredients

2 lb of chicken, I use breasts

2 tablespoons Balsamic Vinegar

2 tablespoons olive oil

1 teaspoon chipotle chili powder

Cheese Monterey jack or cheddar

2 Jalapenos (optional)

1 lb bacon

2 tablespoons brown sugar

Toothpicks

Preparing

Cut the chicken into approximately 1” cubes or section that will roll into approx a 1” dia.

Place the chicken in a glass bowl and add the balsamic vinegar, olive oil, and chipotle chili powder.

Mix so that all of the chicken is coated and let sit for 30 to 45 minutes.  

Cut the cheese into approximately 1/4 cubes

Cut the peppers into thin slices.

Cut the pieces of chicken so that you can stuff or wrap each piece with one cube of cheese and one slice of pepper. 

Then wrap each piece with bacon, a half of slice is usually enough. 

Pin the end with a toothpick, so that it does not come loose while cooking.

Lightly coat with brown sugar.

Cooking

Grill for about 15 minutes or until done.

Clifton