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Donair Armadillo Eggs with Sweet Sauce Injection

These Donair Armadillo Eggs take the classic jalapeño-and-cheese-filled BBQ snack and give it a Halifax (or Edmonton!) twist. Instead of wrapping the peppers in sausage or ground beef, they’re encased in savoury donair meat, slow cooked until caramelized, then injected with sweet donair sauce while still hot so every bite bursts with creamy heat and garlicky sweetness. It’s smoky, spicy, cheesy, and downright addictive the perfect mashup of Southern BBQ and late-night donair shop.
Prep Time: 1 hour
Cook Time: 2 hours
Course: Side Dish
Cuisine: American
Keyword: armadillo, Cheesy, donair, jalapeno
Difficulty: Medium
Servings: 8 eggs
Author: Russell Bird

Ingredients

  • 8 large jalapeno
  • 8 strips bacon
  • 1 block mozzarella
  • 1 block cream cheese
  • 1 lb prepared donair meat
  • 1/4 cup bbq rub

Sweet Sauce

  • 1/2 cup sweetened condensed milk
  • 2 tbsp white vinegar
  • 1 tsp garlic powder

Instructions

  • Prepare the Jalapeños:
    Halve and fully deseed your jalapeños. If you like heat, leave a little membrane behind.
  • Stuff with Cheese:
    Insert a cheese stick into each jalapeño half. Press the halves back together around the cheese.
  • Wrap with Donair Meat:
    Take a handful of donair meat and press it around each stuffed jalapeño until fully sealed like a football-shaped meatball.
    Season the outside lightly with garlic powder, oregano, and/or BBQ rub.
  • Wrap with Bacon
    take a piece of bacon and wrap it around the donair meat, ensuring that the ends of the bacon are on the same side when complete, you can optionally seal it on with a toothpick.
  • Cook:
    Smoker/BBQ Method (Recommended):
    Preheat to 275°F
    Place the armadillo eggs on the grill and cook for 1.5 to 2 hours, until the donair meat reaches 165°F internal.
  • Inject with Sweet Sauce:
    While still hot, use a meat injector to fill each armadillo egg with sweet donair sauce, injecting from both ends if needed.
    Optionally glaze the outside with a little more sauce.
  • Rest & Serve:
    Let them sit for 5 minutes to allow the sauce to absorb. Slice in half or serve whole.

Notes

1. Can I make these without jalapeños?

Yes! You can substitute with other peppers like poblano or banana peppers if you prefer milder heat. Just adjust cooking time based on the thickness of the pepper. We made some with Habanero peppers and they were amazing!

2. Do I have to use donair meat?

No, but using donair meat gives the recipe its signature sweet-and-savory flavor. You could also experiment with other seasoned ground meats, but it won’t taste quite like a classic donair.

3. Can I make these ahead of time?

You can assemble them ahead of time and refrigerate, but cook them fresh for the best texture and flavor. The cheese and sauce are at their peak right after cooking.

4. How spicy are these?

The heat depends on the jalapeños you use. Removing the seeds and membranes makes them milder, while leaving some seeds will give a stronger kick.

5. Can I bake them instead of smoking?

Yes! Bake at 375°F (190°C) for 35–45 minutes. Smoking adds extra flavor, but the oven method still works well.

6. What’s the purpose of injecting sweet sauce?

Injecting the sauce ensures that every bite is creamy, sweet, and packed with donair flavor — you don’t just get it on the outside; it’s infused throughout.

7. Can I use a different cheese?

Mozzarella or provolone works best for meltiness and stretch, but you can experiment with cheddar, Monterey Jack, or even a mix.

8. How should I serve these?

Serve hot, as-is, or slice them in half for easy sharing. They also work great tucked into a pita with extra toppings, or with dipping sauces like garlic mayo or extra sweet donair sauce.
Tried this recipe?Let us know how it was!