Description
Delicious bacon-wrapped jalapeños stuffed with creamy brisket filling – a perfect way to use leftover brisket. These smoky, spicy appetizers are a Texas-inspired treat that’s sure to be a crowd-pleaser at any gathering.
Ingredients
Scale
- 10 jalapeño peppers
- 16 ounces bacon
- 8 ounces cream cheese
- 1 ½ cups leftover beef brisket, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Slap Ya Mama seasoning
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup barbecue sauce
Instructions
- Prepare the Baking Sheet
- Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top of the foil. The wire rack allows the bacon to get crispy on all sides as it bakes, while the foil catches the drippings for easy cleanup.
- Prepare the Jalapeños
- Rinse and dry jalapeños thoroughly. Carefully cut down the center of each jalapeño, but do not cut all the way through. Create a pocket by removing about ¼ inch down the length of the jalapeño to make it easier to remove seeds and fill with the brisket mixture. Remove seeds and membranes to reduce heat if desired.
- Make the Filling
- In a medium bowl, beat cream cheese until fluffy and smooth. This creates a creamy base for your filling and makes it easier to incorporate the other ingredients evenly.
- Complete the Filling
- Add the Slap Ya Mama seasoning, black pepper, onion powder, shredded cheddar cheese, and chopped brisket to the cream cheese. Stir thoroughly to combine all ingredients into a unified, flavorful filling.
- Stuff the Jalapeños
- Carefully spoon the brisket and cream cheese mixture into each prepared jalapeño. Fill them generously but avoid overstuffing, as the filling may expand during baking.
- Wrap with Bacon
- Wrap each stuffed jalapeño completely with bacon. If needed, secure the bacon with toothpicks to keep it in place during baking. Arrange the wrapped jalapeños on the prepared wire rack.
- Initial Baking
- Bake the wrapped jalapeños for 50-60 minutes or until the bacon is crispy. The extended baking time ensures the bacon gets fully cooked and crisp while also heating the filling throughout.
- Add BBQ Sauce Glaze
- Remove the jalapeños from the oven and brush each one generously with barbecue sauce. Return them to the oven for an additional 10-15 minutes. This final baking step caramelizes the barbecue sauce, adding a sweet, tangy finish to complement the savory flavors.
Notes
- For less spicy Texas Twinkies, remove all seeds and membranes from the jalapeños.
- Thin-cut bacon works better than thick-cut for this recipe as it crisps up more easily.
- You can prepare these ahead of time and refrigerate before baking.
- For a smoky flavor variation, cook these on a smoker at 250°F for about 90 minutes instead of baking.
- Let them cool for 5-10 minutes before serving to allow the filling to set and make them easier to handle.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Texan
Nutrition
- Serving Size: 1 stuffed jalapeño
- Calories: 325
- Sugar: 4g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg