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Texas Twinkies

Delicious jalapeños stuffed with smoky brisket and cheesy goodness, perfect as appetizers or snacks for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound smoked brisket, shredded
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • Salt and pepper, to taste
For the Jalapeños
  • 10 pieces fresh jalapeños Choose firm, fresh jalapeños for best results.
Optional Topping
  • BBQ sauce for drizzling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice each jalapeño in half lengthwise, and carefully remove the seeds and membranes for less heat. If you prefer more heat, leave some seeds in.
  3. In a bowl, combine the shredded brisket, cream cheese, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix until all ingredients are well incorporated.
  4. Using a spoon, fill each jalapeño half with the brisket mixture, packing it in nicely.
Baking
  1. Place the stuffed jalapeños on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Serving
  1. Remove the Texas Twinkies from the oven and allow to cool slightly. Drizzle with BBQ sauce if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for about 10-15 minutes. Unbaked stuffed jalapeños can be frozen for up to a month.