Texas Twinkies (Stuffed Jalapeños with Brisket)
Ingredients:
10 jalapeño peppers
16 oz bacon
8 oz cream cheese, softened
1½ cups leftover beef brisket, chopped
1 cup sharp cheddar cheese, shredded
1 tsp Slap Ya Mama seasoning (or Cajun seasoning of choice)
½ tsp black pepper
½ tsp garlic powder
½ cup barbecue sauce
Instructions:
Prep the oven and pan: Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. This helps the bacon get extra crispy.
Prepare the peppers: Rinse and dry the jalapeños. Slice down the center lengthwise (without cutting all the way through) and remove seeds and membranes. For easier stuffing, you can cut out a small strip if needed.
Make the filling: In a bowl, beat cream cheese until smooth and fluffy. Add chopped brisket, shredded cheddar, black pepper, garlic powder, and Cajun seasoning. Mix until well combined.
Stuff the peppers: Fill each jalapeño generously with the brisket-cheese mixture.
Wrap with bacon: Wrap each stuffed pepper with a slice of bacon. Use toothpicks to secure if necessary.
Bake: Place stuffed peppers on the prepared rack and bake for 50–60 minutes, or until the bacon is crispy and the filling is hot and bubbly.
Add BBQ finish: Remove from oven, brush with barbecue sauce, and return to bake for another 10–15 minutes.
Serve: Let them cool for a few minutes and serve warm—perfect for parties, game day, or backyard cookouts!
Notes:
For a milder version, try using mini sweet peppers.
These can be made ahead and baked just before serving.
Leftovers reheat well in the oven or air fryer to restore crispiness.
Can also be smoked or air-fried for different finishes.
#TexasTwinkies #BrisketRecipes #JalapenoPoppers