Dinosaur Eggs AKA Spicy Meat Bombs

Sometimes you just find the best thing on the internet. Whether you’re into cat videos or ‘Hey Girl’ memes there always seems to be something for everyone. Want to waste an hour looking at Food Porn? No problem there’s always Tastespotting. Want to learn how to frost a cake in 5 easy steps? Pinterest is your friend. One of my favourite ways to kill time (if I have any to spare) is to check out blogs that are recommended by other blogs. It’s always a great way to pick up writing, cooking, and eating trends from across the country or around the world.

One of the most recent blogs that I found through a friend’s blog is Tony Meets Meat. Highlighting a no nonsense/no frills love of barbecue, this blog was really a refreshing change for me. With all my recent attention focussed on getting great vegan related recipes and in eating more healthy in general it was a refreshing change of pace. Our son’s birthday allowed me a little more freedom to go ‘hog wild’ and when I saw Tony’s post on Armadillo Eggs I knew that I just had to give them a try. I’m not one of those people that has to make tried and true recipes for company…if a dish sounds good to me I just make it. So far I’ve had pretty good luck with this philosophy.

I didn’t really follow much of a recipe, more like a ‘how to’ guide.

meatbombsThe Ingredients

Basically you buy fresh jalapeños, cut the stem end off and scrape the innards (including seeds) out. I used cream cheese in mine because I just couldn’t bring myself to buy velveeta. To stuff the jalapeños, I cut a strip off a block of Philadelphia cream cheese and inserted it into the jalapeño. Then I wrapped the jalapeño in fresh chorizo sausage. As an estimate I used approximately one chorizo sausage per jalapeño but I guess it depends on the size of your jalapeños. Try to make sure there are no cracks and the jalapeño is completely sealed by the chorizo. Then wrap a piece of bacon around the whole thing. dragoneggsI put my meat bombs on Aluminium trays and barbecued them for about an hour, maybe a bit longer. dinosaureggsThen I brushed barbecue sauce all over them and left them on the heat for another 10 minutes. Meatbombs1

I was a bit worried they might be too spicy for our guests but they turned out to have just the right amount of spice…except for the one the birthday boy had. He claims I gave him the spiciest one but I secretly think he was ‘more delicate’ than usual as he was hurting a bit from going out with his buddies the night before.

8 comments

  1. Tony

    Thanks for the shout out Bernice, I appreciate it! Hope you liked them as much as I did. 🙂

    1. dishnthekitchen

      Everyone loved them Tony. Where are you located?

      1. Tony

        I am so glad! I am in Spokane, WA.

  2. tinywhitecottage

    I’m going to have to make these. These will be a hit for sure!

    1. dishnthekitchen

      Fabulous! Do let me know how you like them 🙂

  3. chef mimi

    Gawd these look good. And if you buy velveeta i’ll have to quit following you!

  4. Albatz Travel Adventures

    Perfect for a hot weather BBQ!

  5. In My Kitchen – September 2015 | Dish 'n' the kitchen

    […] been so long since I’ve posted for In My Kitchen I thought I would include these Spicy Meat Bombs made with jalapenos, cream cheese, spicy chorizo, and bacon. After I cooked them on the barbecue I […]

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