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texas swinkies on a plate with dipping sauce
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Texas Twinkies

Bacon-wrapped jalapeño peppers loaded with cream cheese, brisket and cheddar.
Course Appetiser, Side Dish
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 631kcal
Author Jordan Hanger

Ingredients

  • 1 cup leftover brisket chopped
  • 12 jalapeños cored and deseeded
  • 12 slices thin-cut bacon
  • 16 oz softened cream cheese Smoked cream cheese would also work great
  • 1 cup shreded colby jack cheese Gouda or mozzarella would also work
  • 1 tsp BBQ rub
  • 2 tbsp BBQ sauce

Instructions

  • Cut the tops of each jalapeño and use a spoon handle to remove seeds and membrane
  • Dice up the brisket into small chunks that will fit into your jalapenos.
  • Mix softened cream cheese, colby jack cheese, bbq rub and brisket in a bowl together.
  • Stuff each jalapeño with the brisket and cheese mixture
  • Wrap each jalapeño with a piece of bacon and secure with a toothpick if needed
  • Smoke at 350°F for 45 minutes or until the bacon is crispy.
  • Glaze with your favorite BBQ sauce and smoke for an additional 10 minutes to finish.

Nutrition

Calories: 631kcal | Carbohydrates: 14g | Protein: 24g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1053mg | Potassium: 361mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1272IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 1mg