Texas Twinkies With Candied Bacon & Hot Honey BBQ Glaze
Texas Twinkies with candied bacon and hot honey BBQ glaze are smoky, bacon-wrapped jalapeño poppers stuffed with a rich brisket and cream cheese filling for a bold Texas-style barbecue appetizer. Tender jalapeños and melty cheddar and Monterey Jack create a savory center wrapped in caramelized candied bacon for layered texture and flavor. A glossy hot honey barbecue glaze adds a sweet-spicy finish that brings classic Texas Twinkies flavor together in every bite.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 5 min
1 hr 5 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 5 min
1 hr 5 min
Ingredients
for 12 servings
Jalapeños
- 12 large fresh jalepeño chiles
Brisket Filling
- 8 oz full-fat cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped smoked brisket
- ½ cup brisket fat (tallow), melted
- ½ cup shredded monterey jack cheese
- 2 tablespoons barbecue sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Candied Bacon
- ⅔ cup dark brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 24 thick-cut bacon slices
Hot Honey BBQ Glaze
- ⅓ cup barbecue sauce
- 2 tablespoons hot honey
Nutrition Info
- Calories 498
- Fat 34g
- Carbs 21g
- Fiber 2g
- Sugar 18g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil, and place a wire rack on top. Set aside.
- Make the jalapeños: Slice each jalapeño in half lengthwise, and remove the seeds and membranes. Set aside.
- Make the brisket filling: Place the cream cheese, cheddar, chopped brisket, melted brisket fat, Monterey Jack, barbecue sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Stir together until smooth and fully combined.
- Spoon the brisket filling evenly into the jalapeño halves, pressing gently to fill. Set aside.
- Make the candied bacon: Stir together the brown sugar, cayenne pepper, and black pepper in a small bowl. Pat bacon dry then coat the bacon slices evenly in the sugar mixture.
- Tightly wrap each stuffed jalapeño with 2 slices of candied bacon, securing with a toothpick if needed. Place on the prepared wire rack.
- Bake for 25–30 minutes, until the bacon is caramelized and crispy and the jalapeños are tender.
- Meanwhile, make the hot honey BBQ glaze: Stir together the barbecue sauce and hot honey in a small bowl. Set aside.
- Remove the jalapeños from the oven, and brush generously with the hot honey BBQ glaze. Return to the oven, and bake for about 5 minutes, or until glossy and slightly sticky.
- Remove from the oven and let cool slightly, 5–10 minutes. Serve.
- Enjoy!
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