These aren’t your average jalapeño poppers. Texas Twinkies are next-level—big on flavor, texture, and everything you love about Texas BBQ in one perfect bite.
These Texas Twinkies are an amped up version of jalapeño poppers. We’re talking brisket, creamy cheese, spicy jalapeños—all wrapped in crispy bacon that’s caramelized to perfection. They’re bold, savory, just the right amount of heat, and dangerously addictive.
Whether you’re using leftover brisket or picking some up from your favorite BBQ spot, these Texas Twinkies are built for entertaining. Serve them as a hearty appetizer at game day parties, BBQs, or family gatherings.
You can also make a double batch, freeze half, and have smoky, cheesy poppers ready whenever the craving hits.
Storage and Reheating
Texas Twinkies are at their absolute best hot and fresh. Leftovers can be stored in the fridge for up to three days. Reheat at 350°F for until heated through (approx. 10–15 minutes).
Texas Twinkies
Ingredients
- 12 large-sized fresh jalapenos
- 8 ounces cream cheese, softened
- 1 cup pepper jack cheese, freshly shredded
- 12 ounces chopped smoked beef brisket, home smoked or store bought
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon fresh cracked black pepper
- 24 ounces thick cut bacon
- Rounded toothpicks, to secure the bacon
- ¾ cup sweet and tangy barbeque sauce, your favorite brand (I used Sweet Baby Ray's)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with heavy duty aluminum foil. Place a cooling rack over the baking sheet and generously spray with nonstick cooking spray.
- Carefully slice a T into the jalapeno, just under the cap, or stem. Scrape out the seeds and membranes, leaving the cap or stem attached. (I strongly recommend wearing nitrile gloves to reduce irritation to your hands)
- In a medium size bowl, stir together the softened cream cheese, kosher salt, garlic powder and pepper.
- Next stir in the shredded pepper jack cheese and set it aside.
- Fill the hollowed-out jalapenos with the chopped brisket.
- Using either a spoon or a piping bag, squeeze or spoon the cream cheese mixture on top of the brisket. (You will be wrapping the stuffed jalapenos in bacon, so stuff as much cream cheese as you can on top of the brisket)
- Wrap 2 slices of the bacon tightly around the stuffed jalapenos. Secure the bacon in place with 1-2 toothpicks.
- Place the wrapped jalapenos on the rack over the baking sheet. Bake them for 45 minutes or until the bacon is crisp.
- After 45 minutes, increase the oven temperature to 400°F.
- Remove the pan from the oven and brush the jalapenos with BBQ sauce.
- Return them to the oven for another 10 minutes until the bacon is crisp and caramelized.
- Remove them from the oven and allow the wrapped jalapenos to rest for just a few minutes before serving.
Notes
- You can substitute Chihuahua shredded cheese for the shredded pepper jack cheese for a milder flavor.
- Sharp cheddar cheese can also be substituted for the pepper jack cheese.
- Cayenne pepper powder or chipotle powder can be added for an even spicier twist.
- Seasoned flank steak can be substituted for the smoked brisket.
- Keep the bacon in the fridge until ready to use, as wrapping it is easier if it is cold.
Nutrition
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