Texas Twinkies Bacon Brisket (Print Version)
Jalapeños stuffed with brisket and cheese, wrapped in bacon, finished with a smoky BBQ glaze.
# Ingredients:
→ Peppers
01 -
12 large jalapeño peppers
→ Filling
02 -
8 ounces cream cheese, softened
03 -
1 and 1/2 pounds cooked brisket, finely chopped
04 -
Optional: 1/2 cup shredded cheddar cheese
05 -
Optional: 1/4 cup thinly sliced scallions
06 -
Optional: preferred seasoning blend
→ Wrapping
07 -
12 slices thick-cut bacon
→ Finishing
08 -
BBQ sauce, for brushing
# Steps:
01 -
Preheat oven to 300°F (149°C). Cut a 'T' shape slit on each jalapeño and remove seeds and membranes.
02 -
Place jalapeños on a baking sheet and bake for 10 minutes to soften. Immediately transfer to an ice water bath until cool, then pat dry thoroughly.
03 -
Stuff each jalapeño with cream cheese and chopped brisket. Add optional cheddar and scallions if desired.
04 -
Encase each filled pepper with one slice of thick-cut bacon, securing seam side down.
05 -
Increase oven temperature to 350°F (177°C). Arrange assembled peppers on a rack over a baking tray and bake for 30 minutes or until bacon is crisp and browned.
06 -
Generously brush BBQ sauce over each pepper, return to oven, and bake for an additional 5 minutes to set glaze.
07 -
Allow peppers to cool slightly before serving warm.
# Notes:
01 -
For a milder flavor, soak seeded jalapeños in ice water to reduce heat; handle peppers with gloves to avoid irritation.