Texas Twinkies – Jalapeños Stuffed with Brisket & Cheese!

 

 

 

 

 

 

 

Ingredients

8 large jalapeños
1 ½ cups smoked brisket, chopped
4 oz cream cheese, softened
½ cup shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
8 slices thick-cut bacon
¼ cup BBQ sauce (for glazing)

Instructions

Prep the Jalapeños
Slice each jalapeño in half lengthwise and remove the seeds and membranes for a milder heat. If you prefer extra spice, leave some seeds intact.
Make the Filling
In a mixing bowl, combine chopped smoked brisket, softened cream cheese, shredded cheddar, garlic powder, and onion powder. Stir until well mixed and creamy.
Stuff & Wrap
Spoon the brisket filling into each jalapeño half, slightly mounding the mixture. Wrap each stuffed jalapeño with a slice of thick-cut bacon, securing it with toothpicks if necessary.
Bake or Smoke
Oven Method: Preheat the oven to 375°F (190°C). Arrange the bacon-wrapped jalapeños on a wire rack over a baking sheet and bake for 25-30 minutes until the bacon is crispy.
Smoker Method: Set the smoker to 250°F (120°C). Place the jalapeños on the grate and smoke for about 1 hour until the bacon is crisp and the filling is heated through.
Glaze & Finish
In the last 5 minutes of cooking, brush each jalapeño with BBQ sauce and return to the oven or smoker. Let the glaze caramelize slightly before removing.
Serve & Enjoy
Let the Texas Twinkies cool slightly before serving. Enjoy them warm with extra BBQ sauce for dipping!