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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 minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 6
Calories 631kcal
Author Jordan Hanger
- 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
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.
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