Bacon-wrapped jalapeño 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.
Ingredients
- medium jalapeno peppers: 12 piece
- cream cheese: 12 Tbsp (softened)
- ½ pounds cooked chopped brisket: 1 piece
- slices thick-cut bacon: 12 piece
- kosher salt and ground black pepper: (to taste)
- BBQ sauce: 0.5 bottle (12 ounce bottle)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C).
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven for 10 minutes.
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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. Dotdash Meredith Food Studios
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Increase oven temperature to 350 degrees F (175 degrees C).
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
