Description
Smoky, spicy, and irresistibly cheesy — these jalapeños stuffed with brisket and cream cheese are wrapped in bacon and glazed to perfection.
Ingredients
Scale
- 12 Jalapeños, halved and cored
- 2 cups Smoked brisket, shredded
- 8 oz Cream cheese, softened
- 12 Bacon strips
- 1/2 cup BBQ sauce
- 1 tbsp Brown sugar (optional for glaze)
- 1 tsp Garlic powder
- Chives for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with foil or parchment.
- Mix cream cheese with a little garlic powder and chopped brisket until smooth and savory.
- Stuff each jalapeño half with the brisket-cream cheese mixture.
- Wrap each stuffed jalapeño with a slice of bacon, securing with a toothpick if needed.
- Arrange on the tray, brush with BBQ sauce, and bake for 30–35 minutes until bacon is crisp.
- For extra glaze, brush once more with BBQ sauce during the last 5 minutes.
- Garnish with chives and serve warm with extra BBQ sauce for dipping.
Notes
- Adjust the amount of garlic powder to taste.
- For a spicier kick, leave some seeds in the jalapeños.
- These can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Twinkie
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg