Description
Texas Twinkies are a savory appetizer featuring jalapeños stuffed with a creamy mixture of cream cheese, cheddar cheese, and flavorful leftover beef brisket, wrapped in crispy bacon and finished with a smoky BBQ sauce glaze. Perfect for game day or party snacks, these spicy treats deliver a hearty and satisfying bite with a balance of heat, creaminess, and smokiness.
Ingredients
Scale
Main Ingredients
- 12 large jalapeños
- 8 ounces cream cheese softened
- 4 ounces cheddar cheese block shredded
- 2 cups finely chopped leftover beef brisket
- ½ tablespoon chili powder
- 12 slices bacon
- ¼ cup BBQ sauce
Instructions
- Preheat Oven: Preheat the oven to 400°F and place a wire rack on top of a rimmed baking sheet. Spray the wire rack with nonstick spray and set aside to prepare for baking.
- Prepare Jalapeños: Carefully slice the tops off the jalapeños and remove all seeds and membranes using gloves to avoid skin irritation. This step reduces the heat and creates space for the filling.
- Make Filling: In a bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped leftover beef brisket, and chili powder. Mix thoroughly until well blended to create a creamy, flavorful filling.
- Fill Jalapeños: Transfer the cheese and brisket mixture into a gallon-sized ziplock bag, cut off one corner to create a piping bag, then fill each jalapeño evenly with the mixture.
- Wrap with Bacon: Wrap each stuffed jalapeño with one slice of bacon, securing the filling and adding a smoky, crispy layer on the outside.
- Bake: Place the bacon-wrapped jalapeños on the prepared wire rack-lined baking sheet. Bake on the center oven rack for 10 minutes, then turn them over and bake for another 10 minutes to ensure even cooking.
- Apply BBQ Sauce and Broil: Remove jalapeños from the oven, brush each generously with BBQ sauce, and set the oven to low broil. Place the jalapeños about 6 inches from the heat source and broil for 2 minutes, watching closely to prevent burning. This gives a caramelized glaze finish.
- Cool and Serve: Remove from oven and allow the jalapeños to cool slightly before serving to enjoy optimal texture and flavor.
Notes
- Use gloves when handling jalapeños to avoid irritation from the capsaicin oil.
- Pick larger-sized jalapeños to hold more filling comfortably without breaking.
- This recipe works best with leftover beef brisket but ground chorizo or pork butt are great alternatives.
- Ensure the bacon is wrapped tightly around each pepper to keep the filling contained during baking.
- Basting with BBQ sauce before broiling adds extra flavor and a sticky glaze—watch closely to avoid burning.
Nutrition
- Serving Size: 1 twinkie
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 35 mg
