If you’ve never heard of Texas Twinkies – well you’re in for an eye-opening experience!
They are a delicious Texas delicacy consisting of jalapeños stuffed with cheese and brisket, wrapped in bacon and brushed with BBQ sauce. These are INCREDIBLE and you will need someone to slap them out of your hands so that you will stop eating them!
For these Texas twinkies, you will need some extra-large, round jalapeños.
Finding big jalapeños allows you to stuff them nice and full of the deliciously cheesy, meaty filling! I had to dig through the bin at the grocery store but I found the biggest 15 peppers I could find.
How to Make Texas Twinkies
You will begin by prepping the jalapenos. Give them a nice rinse and grab a cutting board to cut them on. Simply slice down one side from the stem to the bottom NOT GOING ALL THE WAY THROUGH!
Using the serrated end of a jalapeno corer I scraped out all of the seeds and membranes of the peppers without slicing the pepper in half.
Up next for the filling I combined a block of cream cheese, brisket, and freshly grated pepper jack cheese until fully mixed. Stuff the filling generously inside the peppers.
The final step before placing these in the oven is wrapping them in bacon. Depending upon how large your peppers are, you will need one to one and a half strips of bacon to wrap around the jalapeño.
Tightly wrap the bacon and secure with a toothpick if need be. I then place my peppers on a wire rack to cook as it ensures that the bacon is crispy all the way around and not soggy on the bottom.
These peppers need to be cooked for 50 minutes at 375 degrees. I want my bacon CRISPY – feel free to adjust the timing based on how done you like your bacon. After 50 minutes I will remove the peppers, slather them with a big coating of BBQ sauce and place back in the oven for 10 minutes.
- 15 Large Jalapeños
- 1 lb Chopped Beef Brisket
- 1 cup Grated Pepper Jack Cheese
- 8 oz Block of Cream Cheese
- 2 Packages of Bacon
- BBQ Sauce of Choice
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Garlic Powder
Make one cut starting from the stem down the bottom of the pepper being careful not to slice through the other side. Gently use your fingers to open up the pepper.
Using a spoon or jalapeño corer – scrape all the seeds and membranes out of the jalapeños. I recommend wearing gloves to protect your hands.
Combine the cream cheese, pepper jack, chopped brisket, and spices together and mix until fully combined.
Preheat oven to 375 degrees.
Generously stuff each pepper with the filling to the point where it is almost overflowing.
Tightly wrap each pepper in 1 to 1½ slices of bacon. Secure with a toothpick if needed. Place on a wire rack on a baking sheet.
Bake at 375 degrees for 50 minutes – or until the bacon is crispy.
Take out of the oven and slather each pepper generously with a BBQ sauce of your choice. Return to oven for 10 more minutes.
Allow to cool then enjoy! They can be served immediately or stored in an airtight container in the refrigerator.