In 2013 at Hutchins BBQ in Texas, someone looked at leftover brisket and jalapeños and had a brilliant idea. Don’t let the name fool you, these have nothing to do with sponge cake. They are the ultimate bacon-wrapped, brisket-stuffed jalapeño popper. Smoky, spicy, creamy, and crisp all at once, it’s pure Texas indulgence
Prep the Peppers
Put on gloves to protect your hands. To keep the jalapeño intact, cut a “T” shape: make a crosswise cut just below the stem, and a vertical cut from the top of the cross down the length of the pepper (without cutting all the way through the bottom)
Gently open the pepper and remove the seeds and white membrane to control the heat level
Make the Filling
In a bowl, mix the softened cream cheese, chopped brisket, shredded cheddar, garlic powder, smoked paprika, and seasoned salt until completely combined
Stuff and Wrap
Pack the brisket-cheese mixture tightly into each pepper
Wrap each stuffed pepper tightly with 1-2 slices of bacon, ensuring the ends are tucked under the pepper. Do not use thick-cut bacon, as it won’t crisp up properly
Bake
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Place the Twinkies on the pan and bake for about 40-45 minutes, until the bacon is golden and crisp
Glaze and Finish
Generously brush the Twinkies with your favorite BBQ sauce
Return to the oven for 5-10 more minutes until the sauce caramelizes. Let them cool for 10 minutes before serving, because the filling gets extremely hot
Summary
Prep Time: 20 min | Cook Time: 50 min | Total: 1 hour 10 min
Yield: 6-10 Twinkies | Difficulty: Medium
Storage Notes
Fridge: They can be stuffed and wrapped up to a day before baking. Leftover cooked Twinkies can be refrigerated for up to 5 days.
