Once a year, a reader shoots me an email asking when I’ll be writing about armadillo eggs. At first I said, “Uh, armadillos are mammals—they don’t lay eggs!” But soon I realized that he was talking about a certain jalapeño appetizer. Unfortunately, however, writing about armadillo eggs isn’t as simple as it may appear, as there are several different thoughts about what this finger food should be.
My reader’s interpretation of the dish is that it’s a baked jalapeño that’s been stuffed with cheese and wrapped in bacon. I’ve seen others label these bacon-wrapped jalapeños as armadillo eggs, too. But I was always taught that the name for this dish was ABT. (I’ll let you discover on your own what the letters stand for, as it’s a bit too colorful for me.) ABTs also can be grilled or smoked, the latter of which makes them a popular snack on the championship barbecue circuit. While you’re waiting for your brisket to become tender, you can keep people happy with a plate of ABTs.
Then there are the cheese-stuffed jalapeños that have been breaded and fried, which are also known as armadillo eggs. I, however, have always thought of that snack as a jalapeño popper.
So what’s my idea of an armadillo egg?
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