Preheat the oven to 400 degrees Fahrenheit. Set aside a baking pan lined with parchment paper.

In a medium mixing bowl, combine the cream cheese, cheddar cheese, garlic powder, and smoked paprika. Mix until everything is well combined.

To remove the seeds and membranes from the peppers, remove the stems and core them. Fill the jalapeos with the cream cheese mixture.

Remove the meat from the casings of encased sausage. Put the sausage in a mixing bowl and knead it with your hands. Add spices as needed or desired. Make 5 equal portions of the meat.

Make a flat disc out of 1/5 of the sausage meat. Wrap the disc around the stuffed jalapeo, covering it completely.

Sprinkle paprika powder on top of each armadillo egg and pat it down.

Wrap two slices of bacon around the armadillo egg and secure with a toothpick if necessary.

Bake the assembled armadillo eggs for 25-30 minutes on the prepared baking sheet. Check the temperature of the sausage with an instant read thermometer to see if it is close to 165° F.

Remove from the oven and generously coat with BBQ sauce before returning to the oven for another 5 minutes, or until the sausage reaches an internal temperature of 165° F.

Allow to cool for 10 minutes before slicing.