Texas Twinkies (Brisket-Stuffed Bacon-Wrapped Jalapeños) (Edit recipe)

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These Texas Twinkies are wrapped in US Wellness Meats’ DIY pork belly–style DIY bacon, giving each jalapeño a rich, hearty bite that eats like a main dish. Stuffed with a creamy blend of cream cheese, white cheddar, and leftover brisket, wrapped in bacon, then finished with BBQ sauce, they’re smoky, satisfying, and a perfect way to turn leftovers into something unforgettable.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 6

Ingredients

For The Peppers

6 Jalapeño Pepper, 6 large jalapeño peppers or 12 small jalapeño peppers
6 Sliced Fresh Side Pork Bacon (DIY Bacon) - US Wellness Meats, 6 slices bacon (for large peppers) or 12 slices bacon (for small peppers)

Filling

8 oz Cream Cheese, Full Fat
0.5 cup White Cheddar Cheese
0.5 tsp Adobo Seasoning - Primal Palate
0.75 cup Beef Brisket Point - US Wellness Meats, leftover and chopped

For Finishing

3 Tbsp No Sugar Classic BBQ Sauce - Yo Mama's Foods, measure with your heart

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the jalapeños: Slice jalapeños in "T" lengthwise. Remove seeds and membranes (leave a little if you like heat).
Make the filling: In a bowl, mix cream cheese, white cheddar, and chopped brisket until evenly combined.
Stuff the peppers: Fill each jalapeño generously with the cheese mixture. Then placed chopped or shredded brisket on top of the cheese.
Wrap with bacon: Wrap each stuffed pepper with 1 strip of DIY pork belly–style bacon, fully encasing the pepper.
Secure with toothpicks if needed.
Season (optional): Lightly sprinkle the bacon with a pinch of kosher salt only if desired. (If finishing with BBQ sauce, seasoning can be skipped.)
Bake: Preheat oven to 400°F (205°C). Place peppers on a wire rack set over a baking sheet (helps crisp the bacon). Bake for 30–35 minutes, or until bacon is rendered and lightly crisp.
Finish with BBQ sauce: Brush or drizzle BBQ sauce over the peppers. Return to the oven for 5 minutes, until sauce is warm and slightly sticky.
Serve: Let rest 5 minutes before serving. Remove toothpick if desired.

Notes

This recipe uses DIY pork belly–style bacon, which is thicker and not processed than traditional sliced bacon. Because of its thickness, it requires a longer bake time to properly render and crisp. The result is a richer, more substantial wrap that makes each large jalapeño feel like a main-dish–worthy portion rather than a bite-sized appetizer. If using standard sliced bacon instead, reduce bake time by 10–15 minutes and monitor closely to prevent overcooking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	16 g
Carbohydrates:	2 g
Protein:	13 g
Cholesterol:	30 g
Sodium:	184 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.