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Texas Twinkies always steal the show at backyard gatherings and game day spreads. With smoky brisket and a creamy cheese center, these stuffed jalapeños offer the perfect bite—rich, savory, and just the right amount of heat. Their crisp bacon wrap makes each one irresistible and you will find yourself going back for seconds before they even leave the tray.
When my brother brought these to our family cookout, everyone asked for the recipe before the platter was empty. The combination of smoky meat and cool cream cheese is out of this world.
Ingredients
- Large jalapeño peppers: You want plump, fresh peppers that will hold a good amount of filling and stand up to roasting
- Softened cream cheese: Go for full fat for best flavor and the creamiest texture
- Cooked brisket: Chopped into small pieces. Choose brisket with plenty of bark for bonus smoky flavor
- Thick cut bacon: Thicker slices mean the wrap holds together and gets perfectly crisp
- BBQ sauce: Pick your favorite for a sweet sticky glaze. A smoky sauce brings out the brisket notes
- Optional shredded cheddar: Use sharp cheddar for extra tang and easy melting
- Scallions or green onions: Fresh and snappy for color and bite
- Seasoning: A sprinkle of your favorite BBQ rub or garlic powder can kick things up a notch
Instructions
- Prep the Jalapeños:
- Slice a vertical line from the stem down the length of the pepper then make a small slit across the top to create a T shape. Gently open the pepper and use a spoon or gloved finger to remove all the seeds and white membrane inside. This softens the heat and makes room for lots of filling
- Roast and Cool:
- Arrange the cleaned peppers on a baking sheet lined with parchment. Bake at 300 degrees for ten minutes to soften and mellow the peppers. Right out of the oven plunge them into a bowl of ice water to set the color and stop the cooking. Pat dry thoroughly with a kitchen towel
- Stuff the Peppers:
- Spoon a thick layer of cream cheese into each pepper cavity using a small spoon or piping bag. Add chopped brisket and gently press it in so each pepper is packed. For extra indulgence sprinkle in a pinch of cheddar or thinly sliced scallions
- Wrap in Bacon:
- Lay a slice of thick cut bacon flat on a board. Place the stuffed jalapeño at one end and roll up so the bacon covers the whole pepper in a snug spiral. Tuck the ends under or use a toothpick if needed to secure
- Bake to Perfection:
- Increase oven temperature to 350 degrees. Place the wrapped peppers seam side down on a wire rack or baking sheet. Bake for thirty minutes until the bacon is browned and crisp. Rotate the pan halfway for even cooking
- Glaze and Finish:
- Brush a generous layer of BBQ sauce over the hot bacon. Return to oven for five minutes so the sauce bubbles and caramelizes slightly. Let the finished Texas Twinkies cool a bit before serving to allow the flavors to settle
My favorite ingredient here is the thick cut bacon. It crisps up amazingly and locks in every bit of flavor. My niece once declared she loved these so much she wanted Texas Twinkies for her birthday cake and I think that says it all about their kid appeal.
Storage Tips
Store leftovers in an airtight container in the fridge. Reheat in the oven at 350 degrees for five to ten minutes to revive the bacon’s crisp. These stay good for up to three days but I rarely have any left that long.
Ingredient Substitutions
You can swap pulled pork or rotisserie chicken for brisket if needed. For a vegetarian version try black beans mixed with smoked paprika. Turkey bacon works but does not get quite as crisp so watch closely in the oven.
Serving Suggestions
Pile them up on a wooden platter for parties or tailgates. I love to serve Texas Twinkies alongside cool ranch dip or creamy coleslaw. They are fantastic as a side for burgers or piled onto a DIY BBQ plate with beans and cornbread.
Cultural History
Texas Twinkies started as a creative way for Texas barbecue joints to use up leftover brisket. The name comes from the way the bacon-wrapped jalapeño looks like a Twinkie cake but the filling is all smoke and spice. They have become a Texas BBQ staple for good reason.
Seasonal Adaptations
Swap in poblano peppers for a milder pepper in early summer. Use pepperjack cheese in colder months for extra spice. Lightly grill the finished Twinkies outdoors for a smoky finish in late summer.
Success Stories
Friends always ask me to bring these to potlucks and they disappear in minutes. One time we doubled the recipe for a tailgate but there were no leftovers to bring home. You will know you have a winner when someone asks if you can teach their teenager how to make them.
Freezer Meal Conversion
Stuff and wrap the peppers but leave off the BBQ sauce. Freeze on a tray until solid then pack in freezer bags. Bake straight from the freezer at 350 degrees for about forty minutes until hot through. Then brush with sauce and finish as usual.
Once you make Texas Twinkies, you will see why they always vanish first. Their blend of creamy, smoky, and spicy flavor is truly addictive and guaranteed to wow your crowd.
Recipe FAQs
- → Can I use another meat instead of brisket?
Yes, shredded chicken or pulled pork can substitute for brisket to suit your taste or leftovers.
- → How can I make these less spicy?
Remove all jalapeño seeds and membranes before stuffing. You may also parboil the peppers for milder heat.
- → Is it possible to grill instead of bake?
Certainly. Grill over medium heat until the bacon is crisp and the filling is heated through, turning often.
- → Which cheese pairs best inside?
Cream cheese gives smoothness, while adding cheddar or Monterey Jack brings extra flavor and meltiness.
- → Does the bacon need to be pre-cooked?
No, the bacon crisps as it bakes. Use thick-cut bacon for the best texture and wrap coverage.