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Texas Twinkies are my go to appetizer for gatherings and game days bursting with smoky spice and creamy cheese. These jalapenos are stuffed with a brisket filling and wrapped in bacon which means every bite is a mix of bold savory flavors that always disappears fast from the table.
I first tried this to use up some leftover brisket from a weekend barbecue and now my friends request it every time we host. There is something about that bacon wrapped jalapeno hit that gets everyone excited.
Ingredients
- Large jalapenos: Look for firm shiny peppers with smooth skin as they will hold up better during stuffing and baking
- Cream cheese: Adds rich creaminess to the filling go for the block style instead of whipped for best texture
- Cheddar cheese: Use a sharp block cheddar and grate it fresh for maximum flavor
- Leftover beef brisket: Chop it finely for even stuffing and choose brisket with a mix of smoky bark and meat
- Chili powder: Adds a warm earthy spice choose a brand or blend you love for personal flavor
- Bacon: Select regular cut not thick sliced so it crisps up well and wraps tightly
- BBQ sauce: Pick a tangy or sweet smoky style the sauce gives that final rich glaze
Step-by-Step Instructions
- Prep the Jalapenos:
- Carefully slice the tops off the jalapenos and scoop out the seeds using a small knife or spoon. Wearing gloves will protect your hands from the spicy oils. Hollowed peppers should be sturdy enough to hold the filling.
- Mix the Filling:
- In a big bowl blend the softened cream cheese with freshly shredded cheddar chopped brisket and chili powder. Mix well until everything is evenly combined and no streaks remain in the cheese.
- Stuff the Jalapenos:
- Transfer the filling to a zip top bag and snip a corner to create a makeshift piping bag. Squeeze the creamy brisket blend into each pepper filling them nearly to the top but not overflowing.
- Wrap with Bacon:
- Wrap each stuffed jalapeno tightly with a slice of bacon making sure the ends are slightly tucked under to prevent unraveling as they cook. The bacon should cover most of the pepper for even crisping.
- Bake the Jalapenos:
- Arrange the bacon wrapped jalapenos on a wire rack set over a baking sheet. This lets air circulate for crisp bacon. Bake at 400 degrees for ten minutes flip them over and bake for another ten minutes until golden and sizzling.
- Glaze and Broil:
- Brush each jalapeno generously with BBQ sauce and broil close to the heat source for about two minutes. Watch closely so the glaze bubbles but does not burn.
- Cool and Serve:
- Let the jalapenos rest a few minutes before serving so the filling can set and they are easier to handle. Serve warm for best flavor and texture.
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My favorite part of this recipe is the way smoky brisket pairs with the spice of the jalapeno and mellowed by the cheese. I remember how my cousin and I once had a little competition to see who could stuff the most peppers and somehow they all disappeared just as quick as we made them.
Storage Tips
Leftover Texas Twinkies keep best refrigerated in an airtight container for up to three days. Reheat them in the oven to restore crispiness. You can freeze the unbaked bacon wrapped stuffed peppers on a baking sheet then store in a freezer bag. Bake straight from frozen adding a few extra minutes.
Ingredient Substitutions
If you are out of brisket try shredded rotisserie chicken or smoked pulled pork for a twist. Monterey Jack or pepper jack make good cheese swaps. Turkey bacon is an option if you prefer a lighter version but will not crisp quite the same.
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Serving Suggestions
Serve these on a platter with extra BBQ sauce for dipping or a ranch dip for cooling the heat. Texas Twinkies pair well with fresh veggie sticks or alongside other classic barbecue sides like coleslaw or potato salad.
Cultural and Historical Note
Texas Twinkies are a nod to the love of barbecue and bold flavors in Texas cuisine. They take inspiration from classic jalapeno poppers but get that Lone Star upgrade with brisket and smoky sauce. You will find them at smokehouses and backyard get togethers across the state.
Recipe FAQs
- → How spicy are these stuffed jalapenos?
The heat level depends on the jalapenos used. Removing all seeds and membranes will reduce the spiciness. Gloves are recommended when preparing.
- → Can I use another meat instead of brisket?
Yes, pulled pork or shredded chicken work well for the filling, adapting nicely to the cheesy blend.
- → What type of BBQ sauce works best?
Choose a smoky or sweet BBQ sauce to complement the salty bacon and rich cheese filling.
- → Should the bacon be cooked before wrapping?
No, wrap the jalapenos with raw bacon. It will cook and crisp up in the oven while sealing in the filling.
- → How do I prevent the cheese from leaking out?
Ensure the filling is piped in neatly and the bacon wraps fully around the jalapeno, acting as a seal during baking.
- → Do I need to broil at the end?
The broil step caramelizes the BBQ sauce and crisps the bacon but watch carefully to avoid burning.