Meet the ultimate Texas appetizer—Texas Twinkies! These smoked jalapeños, stuffed with creamy cheese and chopped brisket, wrapped in bacon, and brushed with barbecue sauce, are a flavor-packed treat that combines spicy, smoky, and savory elements into one delicious bite. Perfect for using up leftover brisket, these stuffed jalapeños are ideal for game day, backyard barbecues, or any gathering where you want to impress your guests with a unique and tasty snack. Whether you’re a Texan at heart or just love good food, these Texas Twinkies will quickly become a favorite.
Ingredients
- 10 jalapeño peppers
- 16 ounces bacon (10 slices)
- 8 ounces cream cheese, softened
- 1 ½ cups leftover beef brisket, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Slap Ya Mama seasoning (or your favorite Cajun seasoning)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup barbecue sauce
Instructions
- Prepare the Jalapeños: Preheat your smoker or oven to 250°F (120°C). Wearing gloves, slice the jalapeños lengthwise and carefully remove the seeds and membranes using a small spoon or knife. If you prefer less heat, remove all the seeds and membranes. For more heat, leave some of the seeds intact.
- Make the Filling: In a medium mixing bowl, combine the softened cream cheese, chopped brisket, shredded cheddar cheese, Slap Ya Mama seasoning, black pepper, and onion powder. Mix well until all ingredients are evenly combined.
- Stuff the Jalapeños: Spoon the brisket and cheese mixture into each jalapeño half, pressing lightly to fill each pepper generously. Make sure the filling is level with the edge of the jalapeño to ensure even cooking.
- Wrap with Bacon: Wrap each stuffed jalapeño half with a slice of bacon, securing the ends with a toothpick if needed. Make sure the bacon completely covers the filling to prevent it from oozing out during cooking.
- Smoke or Bake the Jalapeños: Place the bacon-wrapped jalapeños on a wire rack over a baking sheet or directly on the smoker grate. Smoke or bake for about 1 hour, or until the bacon is crispy and the peppers are tender.
- Glaze with Barbecue Sauce: During the last 10 minutes of cooking, brush each jalapeño with barbecue sauce. This will add a sticky, sweet glaze to the bacon. Continue to cook for the remaining time, allowing the sauce to set and become slightly caramelized.
- Serve: Remove the Texas Twinkies from the smoker or oven and let them cool for a few minutes. Serve warm, with extra barbecue sauce for dipping, if desired.
Conclusion
Texas Twinkies are a mouthwatering blend of smoky, spicy, and cheesy goodness wrapped in crispy bacon and topped with a sweet barbecue glaze. These stuffed jalapeños are not only a fantastic way to use up leftover brisket, but they also make an impressive appetizer for any gathering. Each bite is a perfect balance of flavors and textures that will have your guests coming back for more. Whether you’re enjoying them at a barbecue, game day party, or just as a delicious snack, these Texas Twinkies are sure to become a staple in your recipe collection!
Texas Twinkies: Smoked Jalapeños Stuffed with Brisket and Cheese
Ingredients
- 10 jalapeño peppers
- 16 ounces bacon 10 slices
- 8 ounces cream cheese softened
- 1 ½ cups leftover beef brisket chopped
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon Slap Ya Mama seasoning or your favorite Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup barbecue sauce
Instructions
- Prepare the Jalapeños: Preheat your smoker or oven to 250°F (120°C). Wearing gloves, slice the jalapeños lengthwise and carefully remove the seeds and membranes using a small spoon or knife. If you prefer less heat, remove all the seeds and membranes. For more heat, leave some of the seeds intact.
- Make the Filling: In a medium mixing bowl, combine the softened cream cheese, chopped brisket, shredded cheddar cheese, Slap Ya Mama seasoning, black pepper, and onion powder. Mix well until all ingredients are evenly combined.
- Stuff the Jalapeños: Spoon the brisket and cheese mixture into each jalapeño half, pressing lightly to fill each pepper generously. Make sure the filling is level with the edge of the jalapeño to ensure even cooking.
- Wrap with Bacon: Wrap each stuffed jalapeño half with a slice of bacon, securing the ends with a toothpick if needed. Make sure the bacon completely covers the filling to prevent it from oozing out during cooking.
- Smoke or Bake the Jalapeños: Place the bacon-wrapped jalapeños on a wire rack over a baking sheet or directly on the smoker grate. Smoke or bake for about 1 hour, or until the bacon is crispy and the peppers are tender.
- Glaze with Barbecue Sauce: During the last 10 minutes of cooking, brush each jalapeño with barbecue sauce. This will add a sticky, sweet glaze to the bacon. Continue to cook for the remaining time, allowing the sauce to set and become slightly caramelized.
- Serve: Remove the Texas Twinkies from the smoker or oven and let them cool for a few minutes. Serve warm, with extra barbecue sauce for dipping, if desired.