Armadillo Eggs

Preheat your smoker to 250°F using any smoking hardwood (hickory, oak, maple, etc.).

Slice a little of the top off the jalapeño and take out the seeds and set aside.

In a medium bowl, combine the cream cheese, cheddar cheese, garlic powder and season with salt and pepper.

Mix the ground pork and beef with your favorite spice blend, season with salt and pepper, and mix thoroughly.

Spoon or pipe the cream cheese mixture liberally into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno if necessary.

Wrap each jalapeño with the pork and beef mixture. Use your hands to ensure the sausage is covering the entire jalapeño and roll back and forth into an egg shape.

Wrap each meat covered jalapeño with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.

Refrigerate the armadillo eggs for 30 minutes or until firm.

Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165°F. This usually takes around 2-3 hours, depending on the size of your armadillo eggs.