Prep the jalapeños: Wearing gloves, slice each jalapeño lengthwise and remove the seeds and membranes with a small spoon. For extra heat, leave a little membrane. Pat dry so the filling sticks.

Make the filling: In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

Stuff the peppers: Fill each jalapeño half generously with the cheese mixture, mounding it slightly so it sits flush once wrapped.

Portion the sausage: Divide the sausage into 8 equal portions. Flatten each portion into a thin oval patty large enough to wrap around a stuffed jalapeño.

Encase the jalapeños: Place a stuffed jalapeño half onto a sausage patty and wrap the sausage around it, sealing edges so no cheese is exposed. Aim for a smooth, even layer.

Wrap with bacon: Spiral 1 strip of thin-cut bacon around each sausage-wrapped jalapeño, slightly overlapping as you go. If needed, secure the ends with a toothpick.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket or rack to prevent sticking.

Cook in batches: Arrange armadillo eggs in a single layer with space between. Air fry for 16–20 minutes, turning once halfway through, until the bacon is crisp and the sausage reaches 165°F (74°C) internally.

Rest and serve: Let them rest 5 minutes to set the cheese. Serve with BBQ sauce, ranch, or your favorite dip.