Bacon-wrapped jalapeños poppers with a creamy beef filling and a BBQ glaze. This recipe requires pre-cooked brisket. It is a great way to use up any leftover brisket.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
205 Calories
Recipe Instructions
Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Slice jalapeños in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet.
Step 3
Bake in the preheated oven for 10 minutes. If you do not want the jalapeños to be too spicy; place jalapeños in a bowl of ice water for a few minutes to extract the rest of the seeds' oil; blot jalapeños dry with a paper towel. Increase oven temperature to 350 degrees F (175 degrees C).
Step 4
Spread 1 tablespoon of cream cheese inside each jalapeño. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeño; transfer to the baking sheet.
Step 5
Bake in the preheated oven for 30 minutes. Remove and brush tops with BBQ sauce. Continue to bake for 5 minutes more.
