Brisket-Stuffed Jalapenos Wrapped in Bacon Recipe

Introduction

Brisket stuffed jalapenos make a bold and flavorful appetizer that combines smoky meat, creamy cheese, and a spicy kick. Perfect for game day or casual gatherings, these bite-sized treats are sure to impress your guests with their savory goodness.

Ingredients

• 12-15 jalapeno peppers, sliced lengthwise with tops removed and seeds taken out
• 1 ½ cups chopped or diced leftover brisket
• 8 ounces cream cheese, at room temperature
• 1 cup sharp cheddar cheese, shredded
• ⅓ cup sliced green onions
• 1 teaspoon Slap Ya Mama seasoning
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ cup barbecue sauce, plus extra for brushing
• 2 (12 ounce) packs of bacon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top to allow even cooking.
2. Step 2: Rinse the jalapeno peppers, dry them well, then slice off the tops lengthwise and carefully remove the seeds.
3. Step 3: Place the prepared jalapenos on the wire rack and bake them in the oven for 15 minutes. After baking, remove and allow them to cool slightly.
4. Step 4: In a medium bowl, beat the cream cheese until it becomes smooth and creamy.
5. Step 5: Add the chopped brisket, shredded cheddar, sliced green onions, barbecue sauce, Slap Ya Mama seasoning, garlic powder, and black pepper. Mix everything together until well combined.
6. Step 6: Spoon the brisket and cheese mixture into each jalapeno pepper, filling them generously.
7. Step 7: Wrap each stuffed jalapeno with one or two strips of bacon, depending on size, making sure it is secure.
8. Step 8: Place the wrapped jalapenos back on the wire rack over the baking sheet and brush each with additional barbecue sauce.
9. Step 9: Bake for 20 to 30 minutes, or until the bacon is crispy and cooked through.
10. Step 10: Remove from the oven and let them cool slightly before serving. Enjoy your flavorful, smoky stuffed jalapenos!

Tips & Variations

• To reduce heat, remove all seeds and membranes from the jalapenos, or consider using mini sweet peppers as a milder alternative.
• For extra smoky flavor, use a smoked cheddar or add a pinch of smoked paprika to the filling.
• Make sure the cream cheese is at room temperature to ensure a smooth filling that mixes easily.
• If you don’t have leftover brisket, substitute with chopped cooked brisket from the store or shredded smoked beef.
• Use toothpicks to secure bacon if needed to prevent it from unraveling during baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and the bacon regains some crispness. Avoid microwaving to keep the bacon from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these jalapenos ahead of time?

Yes, you can prepare and stuff the jalapenos a few hours in advance. Keep them covered in the refrigerator and add the bacon wrap just before baking to ensure it crisps properly.

What can I do if I don’t have leftover brisket?

You can use other cooked meats like pulled pork, shredded chicken, or even crumbled sausage as a tasty alternative for the filling.

Brisket-Stuffed Jalapenos Wrapped in Bacon Recipe

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★★★★★

4.8 from 130 reviews

These Brisket Stuffed Jalapenos are a delicious smoky and spicy appetizer featuring jalapeno peppers filled with a creamy mixture of leftover brisket, cream cheese, sharp cheddar, and green onions, all wrapped in crispy bacon and baked to perfection with a BBQ glaze.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12–15 stuffed jalapeno peppers 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Jalapeno Peppers

• 12–15 jalapeno peppers, tops sliced off lengthwise and seeds removed

Filling

• 1 ½ cup chopped or diced leftover brisket
• 8 ounce cream cheese, room temperature
• 1 cup sharp cheddar cheese, shredded
• ⅓ cup sliced green onions
• 1 teaspoon Slap Ya Mama seasoning
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ cup barbecue sauce, plus additional for brushing over jalapenos

Wrapping

• 2 strips of 12 ounce bacon (about 24 ounces total)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper. Place a wire rack on top of the baking sheet to allow air circulation and even cooking.
2. Prepare Jalapenos: Rinse and dry the jalapeno peppers thoroughly. Slice the tops off lengthwise and carefully remove all the seeds and membranes to reduce heat and create space for the filling.
3. Bake Jalapenos: Arrange the peppers on the wire rack and bake in the oven for 15 minutes to slightly soften them. Remove from the oven and let them cool for easier handling and stuffing.
4. Make Filling: In a medium bowl, beat the room temperature cream cheese until smooth and creamy. Add the chopped brisket, shredded sharp cheddar cheese, sliced green onions, barbecue sauce, Slap Ya Mama seasoning, garlic powder, and black pepper. Stir everything together until fully combined.
5. Stuff Jalapenos: Spoon the brisket and cheese mixture generously into each jalapeno pepper, making sure not to overfill to avoid spilling during cooking.
6. Wrap with Bacon: Wrap each stuffed jalapeno with one or two strips of bacon, securing the filling and adding delicious smoky flavor.
7. Brush with BBQ Sauce: Place the wrapped jalapenos back onto the wire rack over the baking sheet. Brush each bacon-wrapped jalapeno with additional barbecue sauce to enhance flavor and help with caramelization.
8. Bake Until Crispy: Bake the jalapenos in the preheated oven for 20-30 minutes, or until the bacon is fully cooked and crispy, and the filling is bubbly.
9. Serve: Remove from the oven and allow to cool slightly before serving. Enjoy these tasty, smoky, and spicy appetizers while warm.

Notes

• Use leftover brisket or cooked beef for the filling to infuse rich smoky flavor.
• Adjust the number of jalapenos and bacon strips depending on size and appetite.
• If you prefer less heat, leave more seeds in the jalapenos or choose milder peppers.
• To speed up cooking, consider precooking the bacon slightly before wrapping.
• Serve with extra barbecue sauce or ranch dressing as a dip.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: brisket stuffed jalapenos, bacon wrapped jalapenos, smoky jalapeno appetizer, BBQ jalapeno poppers, party appetizers, baked jalapenos