Texan Jalapeño Poppers
Delicious jalapeño poppers stuffed with cream cheese and brisket, wrapped in bacon and baked to perfection!
Ingredients
- jalapeño peppers (12 medium)
- cream cheese (12 tablespoons)
- cooked chopped brisket (1.5 pounds)
- thick-cut bacon (12 slices)
- kosher salt (0 )
- ground black pepper (0 )
- BBQ sauce (0.5 (12 ounce) bottle)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Slice jalapeños in the shape of a 'T'. Cut a straight vertical line from top to bottom with a crosscut 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.
- Bake in the preheated oven for 10 minutes.
- Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Spread 1 tablespoon cream cheese inside each jalapeño. Place about 2 ounces brisket inside each, then wrap with a slice of bacon. Place poppers on a baking sheet and season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake 5 more minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 212
- fat: 18 g
- sats: 8 g
- carbs: 7 g
- fibre: 1 g
- protein: 6 g
- salt: 595 g