Made by
Cory Armstead

Follow him on:

Total Time: 1 Hour 15 Minutes

Texas Twinkies are smoky, cheesy jalapeño poppers stuffed with tender chopped brisket, wrapped in thick-cut bacon, and finished with a sweet and smoky barbecue glaze. They’re the ultimate crowd-pleasing appetizer for cookouts, game days, and backyard barbecues.

Ingredients:

0.5x

1x

2x

4x

 

•   12 medium jalapeno peppers
•   12 tbsp cream cheese (softened)
•   1 1/2 lb brisket (cooked, chopped)
•   12 slices thick-cut bacon
•   kosher salt (to taste)
•   ground black pepper (to taste)
•   1/2 of a 12 oz bottle BBQ sauce

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 300°F.
2. Slice each JALAPEÑO into a “T” shape, cutting only halfway through. Carefully remove the seeds and membranes with a spoon.
3. Arrange the jalapeños on a baking sheet and bake for 10 minutes.
4. Transfer the jalapeños to a bowl of ice water for several minutes, then pat them dry with paper towels.
5. Increase the oven temperature to 350°F.
6. Fill each jalapeño with 1 tablespoon of CREAM CHEESE.
7. Stuff each pepper with the chopped BRISKET.
8. Wrap each stuffed pepper with one slice of BACON and arrange on a baking sheet.
9. Season with KOSHER SALT and BLACK PEPPER.
10. Bake for 30 minutes, or until the bacon is cooked and beginning to crisp.
11. Brush each Texas Twinkie generously with BARBECUE SAUCE.
12. Return to the oven for 5 more minutes until the sauce becomes glossy and caramelized.
13. Serve warm.