TEXAS WILD BOAR “ARMADILLO EGGS” WITH IBERICO BACON

Force of Nature
TEXAS WILD BOAR “ARMADILLO EGGS” WITH IBERICO BACON
INGREDIENTS:
  • 1 pack FON ground Wild Boar
  • 1 pack FON Iberico Bacon
  • 8 medium sized jalapenos
  • 1 block of Organic Valley cream cheese
  • 1 cup raw cheddar cheese - shredded
  • 2 cloves garlic - minced
  • 2 tbsp kosher salt (we love diamond crystal)
  • 1 ½ tsp Fresh cracked black pepper
  • 2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
PREPARATION: 
  1. Preheat oven to 400 degrees. Place a sheet of parchment paper on a baking sheet and set aside.
  2. Remove the ground wild boar and the Iberico Bacon from the Force of Nature packaging and set aside.
  3. In a large bowl, season the ground wild boar with kosher salt, fresh cracked pepper, garlic powder, smoked paprika, ground cumin, and mix gently to combine.
  4. In another large bowl, combine the organic valley cream cheese, shredded raw cheddar cheese, minced garlic cloves, salt and pepper to taste. 
  5. With a knife, make a lengthwise incision in each jalapeno and remove the internal membrane and seeds with a small spoon.
  6. Fill the inside of each jalapeno with the cream cheese mixture.
  7. Cover the outside of each filled jalapeno with ~ ¼ cup of seasoned wild boar and gently roll into the shape of an egg.
  8. Wrap each meatball with 1 strip of Iberico Bacon and place on the cooking sheet.
  9. Bake for 35-40 minutes at 400 degrees until the bacon is crispy and the wild boar is completely cooked through (~160-165 degrees).
  10. Remove from the heat and let the bacon wrapped armadillo eggs rest for 10 minutes.
  11. Plate the armadillo eggs and ENJOY!
Back to blog

Shop Our Best sellers