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Texas Twinkies (Cream Cheese and Bacon Wrapped Jalapenos)
Texas Twinkies (Cream Cheese and Bacon Wrapped Jalapenos) are a mouthwatering, classic American snack. They take just 30 minutes to make and are packed full of spicy and savory flavor.
Equipment
- Butter knife
Ingredients
- 8 jalapeños, halved and seeded
- 8 slices thick-cut bacon
- 12 tablespoons cream cheese, softened
- 2 cups smoked brisket, chopped or shredded
Instructions
- Preheat the oven to 400°F.
- Remove the stem end from each jalapeño. Using a paring knife, cut a slit lengthwise along one side and gently open the pepper. Remove the seeds, leaving the white ribs intact if you prefer a little heat, then rinse away any remaining seeds.
- Spread cream cheese inside each jalapeño, filling it about halfway.
- Top the cream cheese with the chopped or shredded smoked brisket.
- Wrap one slice of thick-cut bacon around each stuffed jalapeño, securing both ends with toothpicks if needed.
- Arrange the wrapped jalapeños on a wire rack set over a baking sheet to catch any drippings.
- Bake for 20 to 30 minutes, or until the bacon is fully cooked and reaches your preferred level of crispness.
Christina's Notes
Season the cream cheese with chili powder, Meat Church BBQ rub, cumin, or smoked paprika. You can also mix in crumbled bacon or caramelized onions for additional flavor.
Stretch the bacon slightly before wrapping it around each jalapeño, overlapping it as you go for better coverage.
If needed, secure the bacon with toothpicks, weave it slightly, or tuck the end underneath itself.
Combine the cream cheese and brisket with shredded cheddar, smoked Gouda, or pepper Jack cheese for an extra cheesy filling.
Jalapeños and poblanos can also be cooked on a grill over indirect heat until the bacon is done.
Serve with Red Robin Campfire Sauce, Peach BBQ Sauce, or Caramelized Onion Dip.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer until the bacon is crisp and the filling is heated through.
Assemble the stuffed, bacon-wrapped jalapeños up to 24 hours ahead, refrigerate, and bake just before serving.
Stretch the bacon slightly before wrapping it around each jalapeño, overlapping it as you go for better coverage.
If needed, secure the bacon with toothpicks, weave it slightly, or tuck the end underneath itself.
Combine the cream cheese and brisket with shredded cheddar, smoked Gouda, or pepper Jack cheese for an extra cheesy filling.
Jalapeños and poblanos can also be cooked on a grill over indirect heat until the bacon is done.
Serve with Red Robin Campfire Sauce, Peach BBQ Sauce, or Caramelized Onion Dip.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer until the bacon is crisp and the filling is heated through.
Assemble the stuffed, bacon-wrapped jalapeños up to 24 hours ahead, refrigerate, and bake just before serving.