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Traeger Kitchen


The Dan Patrick Show Chorizo Armadillo Eggs

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

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

How many people are you serving?

8

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.

    Ingredients

    • 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

  • 2

    In the bowl of a stand mixer, combine cream cheese, cheddar cheese and cilantro. Mix with the paddle attachment until well combined.

    Ingredients

    • 4 Ounce cream cheese, softened

    • 1/2 Cup shredded cheddar cheese

    • 1 Tablespoon chopped cilantro

  • 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.

    Ingredients

    • 6 Large jalapeños, halved and seeded

    • 2 Tablespoon Traeger Pork & Poultry Rub

  • 4

    When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

    Grill300 ˚F

  • 5

    Place the chorizo balls directly on the grill grate and cook for 30 minutes until lightly browned and cooked through, turning once.

    Grill300 ˚F

  • 6

    Let cool 5 to 10 minutes before serving. Enjoy!

Cooking Notes

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