Texas Twinkies Recipe

Jalapeños: Fresh, large jalapeños are the base of this recipe, providing a spicy kick.

Brisket: Shredded brisket adds a smoky, savory flavor to the filling.

Cream cheese: Softened cream cheese helps bind the filling together and adds a creamy texture.

Bacon: Slices of bacon are wrapped around the stuffed jalapeños for a crispy, savory finish.

Bbq sauce: Brushing bbq sauce on the jalapeños during grilling adds a sweet and tangy glaze.

When preparing the jalapeños, make sure to remove all the seeds and membranes to reduce the heat level. This will ensure that the Texas Twinkies are flavorful without being overwhelmingly spicy. Additionally, when wrapping the bacon around the stuffed jalapeños, stretch the bacon slightly to ensure it wraps tightly and crisps up evenly on the grill. Using toothpicks to secure the bacon can help keep everything in place during grilling.

• jalapeños - Substitute with poblano peppers: Poblano peppers are milder than jalapeños but still offer a nice flavor and can be stuffed similarly.

• shredded brisket - Substitute with pulled pork: Pulled pork has a similar texture and smoky flavor, making it a good alternative to brisket.

• cream cheese - Substitute with goat cheese: Goat cheese provides a tangy flavor and creamy texture that works well in stuffed peppers.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still offers a smoky flavor and crispy texture.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that can complement the other ingredients in a similar way to BBQ sauce.

• Allow the Texas Twinkies to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• Place the cooled Texas Twinkies in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3-4 days. The jalapeños will retain their texture, and the brisket and cream cheese mixture will stay flavorful.

• For longer storage, consider freezing. Wrap each Texas Twinkie individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.

• Place the wrapped Texas Twinkies in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.

• Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help crisp up the bacon again.

• Alternatively, reheat on the grill over medium heat for a few minutes, turning occasionally, to restore that smoky flavor and crispy texture.

• Avoid microwaving as it can make the bacon rubbery and the jalapeños soggy.

• Preheat your oven to 350°F (175°C). Place the Texas Twinkies on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and the bacon is crispy.

• For a quicker method, use a microwave. Place the Texas Twinkies on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 375°F (190°C). Place the Texas Twinkies in the basket in a single layer. Air fry for 5-7 minutes until they are hot and the bacon is crispy.

• To reheat on the grill, preheat your grill to medium heat. Place the Texas Twinkies on the grill grates and heat for about 5-10 minutes, turning occasionally to ensure even heating and to crisp up the bacon.

• Grill: Used to cook the jalapeños and crisp up the bacon, providing a smoky flavor.

• Mixing bowl: Used to combine the shredded brisket and softened cream cheese into a uniform mixture.

• Knife: Essential for slicing the jalapeños in half lengthwise and removing the seeds.

• Spoon: Handy for stuffing the jalapeño halves with the brisket and cream cheese mixture.

• Toothpicks: Useful for securing the bacon around the stuffed jalapeños to ensure it stays in place while grilling.

• Basting brush: Used to apply the BBQ sauce to the jalapeños during the last few minutes of grilling.

• Tongs: Necessary for turning the jalapeños on the grill to ensure even cooking and crisping of the bacon.

• Cutting board: Provides a safe and stable surface for slicing the jalapeños and preparing the ingredients.

Prepare the filling: Mix the shredded brisket and cream cheese ahead of time and store in the fridge.

Pre-slice jalapeños: Slice and deseed the jalapeños the night before to save prep time.

Use pre-cooked bacon: Opt for pre-cooked bacon to reduce grilling time.

Batch grilling: Grill multiple jalapeños at once to save time.

Quick BBQ sauce: Use a store-bought BBQ sauce to eliminate the need for making your own.