Texas Twinkies are crispy bacon-wrapped jalapeño peppers stuffed with a savory blend of smoked brisket, cream cheese, and pepper jack cheese. They combine the heat of fresh peppers with rich, smoky filling for a crowd-pleasing appetizer.
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In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
Cut a lengthwise slit in each pepper, exposing the center but not cutting all the way through. Make a crosswise slit just below the stem, leaving the stem intact. Use a small spoon to remove the seeds and membranes.
In a large bowl, beat cream cheese until light and fluffy. Mix in the brisket, pepper jack and salt. Spoon into peppers. Wrap a bacon piece around each pepper; secure with a toothpick.
Place peppers on an ungreased baking sheet. Bake until peppers are tender and bacon is cooked through, 30 to 35 minutes. Brush with barbecue sauce. Broil 4 inches from the heat until bacon is crispy, two to three minutes.
Store cooled Texas Twinkies in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warm through.
small skillet · baking sheet · small spoon
Yes, assemble and wrap them with bacon up to 8 hours ahead, refrigerate covered, then bake when ready. Add 2–3 minutes to baking time if starting from cold.
Cut a lengthwise slit and make a crosswise slit just below the stem, keeping the stem intact. Use a small spoon to gently scoop out seeds and membranes.
Substitute with shredded pulled pork, smoked chicken, or cooked ground beef. Any smoky or savory filling works.
Fresh jalapeños have moderate heat. For milder peppers, use poblanos or bell peppers; for hotter, use serranos. Removing more seeds reduces heat.
Baking (30–35 minutes) cooks the peppers and filling through; broiling for 2–3 minutes crisps the bacon at the end for better texture.
