Texas Twinkies Jalapeños
These Texas Twinkies feature smoky brisket, creamy cheese filling, and spicy jalapeños wrapped in crisp bacon for a perfect balance of heat and savory flavors.
Equipment
- 1 baking sheet
- 1 cooling rack to place over baking sheet
- 1 medium bowl
- 1 toothpicks to secure bacon
- 1 spoon or piping bag
Ingredients
- 12 large fresh jalapeños
- 8 ounces cream cheese softened
- 1 cup shredded pepper jack cheese
- 12 ounces chopped smoked beef brisket
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon fresh cracked black pepper
- 24 ounces thick cut bacon
- rounded toothpicks to secure bacon
- ¾ cup sweet and tangy barbecue sauce
Instructions
- Preheat the oven to 375°F and line a baking sheet with aluminum foil. Place a cooling rack over the baking sheet and spray it generously with nonstick cooking spray.
- Carefully slice a T into each jalapeño just below the stem, removing seeds and membranes while keeping the stem attached. Wear gloves to avoid irritation.
- In a medium bowl, mix the softened cream cheese with kosher salt, garlic powder, and black pepper until combined.
- Stir in the shredded pepper jack cheese into the cream cheese mixture.
- Fill each hollowed jalapeño with chopped brisket followed by the cream cheese mixture on top, using a spoon or piping bag.
- Wrap two slices of bacon tightly around each stuffed jalapeño and secure with 1-2 toothpicks.
- Place wrapped jalapeños on the cooling rack over the baking sheet. Bake for 45 minutes or until the bacon is crisp.
- Increase oven temperature to 400°F. Remove jalapeños, brush with barbecue sauce, and bake an additional 10 minutes until caramelized.
- Remove from oven and let rest for a few minutes before serving.
Notes
- Substitute Chihuahua or sharp cheddar cheese for milder or sharper flavor.
- Add cayenne or chipotle powder for extra heat.
- Use seasoned flank steak instead of brisket if preferred.
- Keep bacon cold for easier wrapping.