Texas Twinkies With Candied Bacon & Hot Honey BBQ Glaze Recipe by Tasty

Instructions

Tap a step to mark it done

1. 1 Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil, and place a wire rack on top. Set aside.
2. 2 Make the jalapeños: Slice each jalapeño in half lengthwise, and remove the seeds and membranes. Set aside.
3. 3 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.
4. 4 Spoon the brisket filling evenly into the jalapeño halves, pressing gently to fill. Set aside.
5. 5 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.
6. 6 Tightly wrap each stuffed jalapeño with 2 slices of candied bacon, securing with a toothpick if needed. Place on the prepared wire rack.
7. 7 Bake for 25–30 minutes, until the bacon is caramelized and crispy and the jalapeños are tender.
8. 8 Meanwhile, make the hot honey BBQ glaze: Stir together the barbecue sauce and hot honey in a small bowl. Set aside.
9. 9 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.
10. 10 Remove from the oven and let cool slightly, 5–10 minutes. Serve.
11. 11 Enjoy!