The Dan Patrick Show Chorizo Armadillo Eggs Recipe | Traeger Grills

Step 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.Add A NoteIngredients2 Pound ground pork1/4 Cup chili powder4 Tablespoon paprika3 Tablespoon oregano2 Teaspoon ground cumin2 Teaspoon salt3 Clove garlic, minced

Step 2

In the bowl of a stand mixer, combine cream cheese, cheddar cheese and cilantro. Mix with the paddle attachment until well combined.Add A NoteIngredients4 Ounce cream cheese, softened1/2 Cup shredded cheddar cheese1 Tablespoon chopped cilantro

Step 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.Add A NoteIngredients6 Large jalapeños, halved and seeded2 Tablespoon Traeger Pork & Poultry Rub

Step 4

When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.Grill: 300 ˚FAdd A Note

Step 5

Place the chorizo balls directly on the grill grate and cook for 30 minutes until lightly browned and cooked through, turning once.Grill: 300 ˚FAdd A Note

Step 6

Let cool 5 to 10 minutes before serving. Enjoy!Add A Note