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The Dan Patrick Show Chorizo Armadillo Eggs

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




This recipe serves:


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Units of Measurement:
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
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


  • 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


  • 6

    Let cool 5 to 10 minutes before serving. Enjoy!

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