Texas Twinkies
Texas Twinkies are a major upgrade to your classic jalapeño poppers! They're jalapeños filled with cream cheese, brisket and shredded cheese, then wrapped in bacon and cooked to perfection. These are the hit of any party!
Servings: 12 servings
Ingredients
- 12 jalapeños
- 8 ounces cream cheese, room temperature
- 6 ounces smoked brisket, chopped
- 1 cup pepper jack cheese, shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 16 ounces bacon, about one slice per jalapeño
- BBQ sauce
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or foil.
- Prepare 12 jalapeños by cutting a slit down the length of one side and then another cut across the top, stopping before cutting all the way through. The two cuts should form a T on the jalapeño. Remove the seeds and veins. Repeat with the remaining jalapeños.
- Combine 8 ounces cream cheese, 6 ounces smoked brisket, 1 cup pepper jack cheese, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder in a large bowl. Spoon the filling into the jalapeños until they are filled but are still able to close all the way.
- Wrap each jalapeño tightly with a slice of the 16 ounces bacon,. You can use toothpicks to hold the bacon on the peppers, but they are not necessary.
- Line the jalapeños up on the prepared baking sheet and bake for 25-30 minutes, until the bacon is getting crispy and the jalapeños are tender. Brush each one generously with BBQ sauce and bake for an additional 5 minutes,
- Let them cool slightly before serving.
Video
Nutrition
Calories: 285kcal | Carbohydrates: 3g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 61mg | Sodium: 378mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 1mg
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