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Close-up of sliced Texas Twinkies on a wooden board showing smoked brisket and creamy cheese stuffed inside jalapenos wrapped in bacon and coated with sticky barbecue sauce.
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5 from 1 vote

Texas Twinkies

These bacon-wrapped jalapeños are stuffed with smoky beef brisket and a rich, seasoned cream cheese filling, then baked until the bacon is crispy and caramelized with a sweet BBQ glaze.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 418kcal
Author: Shauna

Ingredients

  • 12 large fresh jalapeños
  • 24 ounces thick-cut bacon
  • 12 ounces chopped smoked beef brisket homemade or store-bought
  • 8 ounces cream cheese softened to room temperature
  • 1 cup pepper jack cheese freshly shredded
  • 2 teaspoons kosher salt
  • 1½ teaspoons garlic powder
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup sweet and tangy BBQ sauce
  • Rounded toothpicks for securing the bacon

Instructions

  • Preheat your oven to 375°F. Line a baking sheet with heavy-duty aluminum foil, set a wire rack on top, and spray the rack generously with nonstick cooking spray.
  • Carefully slice a T-shape into each jalapeño just under the stem, then scrape out the seeds and membranes, leaving the stem attached.
    Twelve fresh jalapeños with T-shaped cuts sliced into each one, arranged on a wooden cutting board ready to be stuffed.
  • Fill each hollowed jalapeño with the chopped brisket.
    Twelve jalapeños sliced open and stuffed with chopped smoked beef brisket, arranged on a wooden cutting board.
  • Stir together the softened cream cheese, kosher salt, garlic powder, and black pepper in a medium bowl. Fold in the shredded pepper jack cheese. Spoon or pipe the mixture generously on top of the brisket in each jalapeño.
    Jalapeños filled with chopped brisket and topped with a generous layer of seasoned cream cheese mixture, arranged on a wooden cutting board.
  • Wrap 2 slices of bacon tightly around each stuffed jalapeño and secure with 1 to 2 toothpicks.
    Twelve bacon-wrapped jalapeños secured with toothpicks on a wire rack over a foil-lined baking sheet, ready to go in the oven.
  • Place on the prepared rack and bake for 45 minutes, until the bacon is crisp. Increase the oven to 400°F, brush each jalapeño generously with BBQ sauce, and return to the oven for 10 more minutes until the bacon is caramelized and sticky.
    Twelve fully baked Texas Twinkies on a wire rack over a foil-lined baking sheet, glazed with caramelized BBQ sauce and crispy bacon.
  • Allow to rest for a few minutes before serving.

Notes

  • Wear nitrile gloves when prepping the jalapeños. Jalapeño oils burn and don't wash off easily.
  • Keep the bacon cold until you're ready to wrap. Cold bacon is firmer and wraps much more tightly.
  • Use a baking rack. Elevating the jalapeños lets heat circulate around the bacon on all sides for even crisping.
  • Don't be shy with the filling. Pack in as much cream cheese mixture as you can. It compresses as it bakes.
Make Ahead: Stuff and wrap the jalapeños up to 24 hours in advance and refrigerate until ready to bake. Add a few extra minutes to the bake time if going straight from the fridge.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Cool completely, then transfer to a freezer-safe container or gallon zip-lock bag for up to 2 months.
Reheating: Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10 to 15 minutes. An air fryer works great, too.

Nutrition

Calories: 418kcal | Carbohydrates: 10g | Protein: 17g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1336mg | Potassium: 316mg | Fiber: 1g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg