Texas Twinkies are a delicious twist on the classic jalapeño popper, featuring jalapeños stuffed with cream cheese and brisket, wrapped in bacon, and then smoked or grilled. Here’s a recipe to make them:
Ingredients:
- 12 large jalapeños
- 8 oz cream cheese, softened
- 1 cup smoked brisket, chopped (can substitute with cooked bacon or pulled pork if preferred)
- 1 cup sharp cheddar cheese, shredded
- 12 slices of bacon
- 1/4 cup BBQ sauce (optional)
- Toothpicks
Instructions:
- Prepare the Jalapeños:
- Slice the tops off the jalapeños and core them, removing all seeds and membranes. This will help reduce the heat.
- For a milder flavor, you can also slice the jalapeños lengthwise, creating two halves, but traditionally, they are kept whole.
- Make the Filling:
- In a mixing bowl, combine the softened cream cheese, chopped brisket, and shredded cheddar cheese. Mix until well combined.
- Stuff the Jalapeños:
- Use a small spoon to stuff each jalapeño with the cream cheese mixture. Be sure to fill them generously.
- Wrap with Bacon:
- Wrap each stuffed jalapeño with a slice of bacon, securing it with a toothpick. Make sure the bacon covers the opening to prevent the cheese from leaking out during cooking.
- Smoke or Grill:
- Smoking: Preheat your smoker to 250°F (121°C). Place the wrapped jalapeños on the smoker grate and smoke for 2 to 2.5 hours, or until the bacon is crispy.
- Grilling: Preheat your grill to medium heat. Place the wrapped jalapeños on the grill and cook for 15-20 minutes, turning occasionally, until the bacon is crispy and the jalapeños are tender.
- Glaze with BBQ Sauce (Optional):
- During the last few minutes of cooking, brush the jalapeños with BBQ sauce for a sweet and savory glaze.
- Serve:
- Remove the Texas Twinkies from the smoker or grill, allow them to cool slightly, then serve and enjoy!
These Texas Twinkies are perfect for game day, BBQs, or as a spicy snack anytime.
