Most of us know Twinkies as the soft, pillowy, nearly indestructible baked treat that’s filled with cream. But, the name of this sweet treat has been commandeered by Texas for one other most beloved state foods. Texas Twinkies are a similar size to real Twinkies and are filled, so perhaps that’s where the name comes from. But, you won’t find any cake here. These savory appetizers are made from jalapeño peppers stuffed with beef and cream cheese and then wrapped in a slice of bacon. Then you bake them the perfection for the perfect spicy treat. You can also serve these as a side dish if you prefer.
This recipe is popular in areas where meats are smoked or barbecued so the recipe relies on using leftover smoked brisket (chopped finely) for the filling. If you don’t have this laying around you can use chuck roast or chopped steak instead, seasoned well of course.
The chopped beef is then mixed with some softened cream cheese and some shredded cheddar to make a mouthwatering filling.
Preparing The Peppers
To make this simple we’re roasting the peppers once, while they are filled. But, some recipes call for roasting them unfilled for 10-15 minutes and then letting them cool. There is a reason for this so I’ll explain why some recipes differ.
When you bake them twice, once before filling and once after, the peppers become more dehydrated. This is in part about texture. More moisture in the peppers means more tender bacon. If you like your bacon crisp then bake the peppers beforehand. Otherwise, follow the recipe below to bake them once and save time. But,
Some recipes also call for you to smoke the empty peppers to both give extra flavor and soften them. But, since most of us are working with only an oven we’re keeping the recipe simple.
Filling and Wrapping the Peppers
To fill the peppers you’re going to have to make a capital T shaped slit on one side. This allows you to scoop out the seeds and pith more easily to remove most of the heat. This slit also allows you to get all that tasty filling inside.
Just make sure you don’t cut all the way through the peppers.
Once the peppers are filled wrap a piece of bacon around each one in a spiral, securing it with a toothpick.
The last step is to give these Texas Twinkies a brush of bbq sauce partway through the baking process. What you end up with is a hearty appetizer that’s creamy, a little spicy, and full of hearty, meaty flavor. With so much going for them it’s no wonder that they are favorite treat of the Lone Star state.
Texas Twinkies
Allergens: Milk
Diet: Gluten-Free
For the filling:
- 2 green onions, finely chopped
- 8 oz cream cheese, softened
- 4 oz sharp cheddar cheese, shredded
- 2 cloves garlic, pressed
- 1/2 teaspoon onion powder
- 1/2 lb smoked beef brisket, finely chopped
For the assembly:
- 12 large jalapeño peppers (4-5” long each)
- 12 slices thick-cut bacon
- salt and pepper to taste
- 1/2 cup barbecue sauce
Preparation
- Preheat oven to 375˚. Combine filling ingredients in mixing bowl. Set aside.
- Make a slit along one edge of the stem area of each pepper but do not cut all the way through. Make a slit lengthwise down one side of each pepper, but do not cut all the way through. You’ve effectively made a capital T shape slit on one side of the peppers. Use a spoon or butter knife to extract the seeds and pith.
- Divide filling among each pepper and fill each one to the brim. Wrap each stuffed pepper in a single slice of raw bacon. Secure with plain toothpicks. Sprinkle with salt and pepper to taste.
- Place on lined baking sheet and bake for 30-35 minutes or until peppers have softened and bacon is browned. Brush with bbq sauce and return pan to oven to bake for 10-15 more minutes or until glaze has caramelized on peppers.
- Serve while still hot as an appetizer or as a side.
Recipe adapted from Southern Living.
