Mix together 1/4 package of cream cheese, 1/2 Cup shredded cheddar cheese, and 1 tbsp BBQ Rub. Set aside.
Mix together 1 lb ground meat (beef or venison) with 1 lb of ground chorizo. Form into 8 meatballs. Set aside.
Take 4 jalapeño peppers, core them, and slice them in half (8 pepper halves total). You can halve the peppers (lengthwise) to core them, but you need to cut them in half widthwise for the Armadillow Eggs. If you go this route, you will have 16 pieces of jalapeño – just be sure to keep them paired up.
Stuff all the peppers with as much of the cream cheese filling as you can.
Take each of the 8 meatballs, form a hole or void in the middle and stuff it with the cheese filled half-pepper. Form the meat around both ends and all sides of the pepper, finishing up with it forming an egg shape.
Wrap each stuffed “egg” with a strip of bacon.
Apply BBQ Rub to the outside of the bacon wrapped “eggs”, place on a wire rack, or directly on the smoker grate.
Smoke (on a pellet grill or charcoal grill) at 275 degrees for 1 hour. Apply a favourite BBQ Sauce and keep smoking until the outside appears done, and the inside temperature is at least 145 degrees.
