• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • More Recipes
    • Breakfast
    • Easy Dinner Recipes
    • Appetizers/Snacks
    • Side Dishes
    • Best Dessert Recipes
    • Cookies
    • All Recipes
    • Categories
  • Travel
  • Shop

Easy Recipes for Family Time - Seeded At The Table logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Cookies
  • Easy Dinner Recipes
  • All Recipes
  • Travel
  • Shop
  • Contact
×

Home » Course » Appetizers/Snacks » Smoked Jalapeno Poppers ("Texas Twinkies")

March 18, 2023

Smoked Jalapeno Poppers ("Texas Twinkies")

This post may contain affiliate links. Read my disclosure policy.

Pin
Share
Post
1793Shares
Jump to Recipe

Use up your leftover brisket in this easy smoked jalapeno poppers recipe, aka, "Texas Twinkies"!

Texas Twinkies are not the Hostess cakes you gobbled as a kid or found fried on a stick at the fair. These smoked jalapeño poppers, sometimes also called Texas Torpedoes, are stuffed with meat and cheese, and then wrapped in bacon. Finished with a bbq glaze for a delicious and fun party appetizer.

stuffed jalapenos wrapped in bacon and brushed with bbq sauceWhat are Jalapeno Poppers?

You may be wondering what is a jalapeno popper? Simply put, they are hallowed out jalapeños cooked with a creamy cheese stuffing. You can smoke them, grill them, or bake them!

You can also try our Bacon Wrapped or Pimento Cheese Stuffed Jalapenos. One is simply stuffed with cream cheese filling and wrapped in a slice of bacon. The other is filled with pimento cheese.

holding a cream cheese and brisket stuffed jalapeno wrapped in baconTexas Twinkies Ingredients

(full printable recipe at end of post)

Jalapeno poppers typically include some sort of cheese mix. Almost every month Ben smokes a brisket, so we like to mix in our leftovers into a cream cheese mixture for these ​stuffed peppers.

Here's what you need:

  • Fresh jalapeño peppers -- Grab the larger jumbo sized jalapeno peppers if you can. Bonus points if the stem is still on for aesthetics!
  • Cream cheese -- You only need 4 ounces, or half a block. If you double the recipe, use the whole 8 ounces.
  • Pepper jack cheese -- We prefer to shred our own, because it melts better and not as greasy. But a bag of shredded works, too! You need 1 cup shredded.
  • Slices Bacon -- Each jalapeno will take about 1 and ½ slices of bacon. We like the hickory smoked thick-cut slices but use your favorite.
  • Chopped Brisket -- It takes about 1 cup, but this measurement is give or take depending on how big your jalapenos and how much meat you want in the mixture.
  • Barbecue sauce -- The last step in the recipe is to glaze each popper with bbq sauce. Again, use your favorite!

smoked jalapenos wrapped in bacon

How to Make Smoked Jalapenos

Equipment

For this recipe, you will need a sharp paring knife, cutting board, medium bowl, small spoon, large rimmed baking sheet, wire cooling rack, toothpicks, foil and a pastry brush.

Prep

Scroll to the end of this post for the full detailed instructions. The general steps are as follows.

  1. Slice a vertical cut into each jalapeno without cutting all the way through.
  2. Use a spoon to clean out the seeds and membranes. Wash your hands (or wear latex gloves).
  3. In a mixing bowl, combine the cream cheese, pepper jack cheese and meat.
  4. Stuff the inside of jalapeno halves with the cream cheese mixture, then wrap with bacon. Hold together with a toothpick.
  5. Continue with oven or pellet grills directions.

grilled jalapenos wrapped in bacon on a cutting boardSmoker/Pellet Grills Instructions

Place stuffed jalapenos on a preheated 375°F smoker or grill. Cook for 45 minutes. Slather with bbq sauce. Grill another 15 minutes, or remove and quickly place in preheated broiler.

Oven Instructions

Line large rimmed baking sheet with foil. Top with wire rack. Place jalapenos in single layer on wire rack. Bake in preheated 375°F oven for 45 minutes. Glaze with bbq sauce. Adjust temperature to high broil. Broil jalapenos for 1 minute until glaze is thickened and sticky.

Recipe Twists

Try adding different spices, like garlic powder, paprika or black pepper to the cream cheese mixture for varied flavors. Mix in cheddar cheese, or use a different protein, like smoked chicken or pork!

glazing jalapeno with bbq sauce using pastry brushFrequently Asked Questions

How do you get the heat out of jalapenos?

If jalapenos are too spicy for you, you can reduce the spice level with a few simple steps:

To reduce the heat of jalapenos, bring a large pot of water to a boil. Add 2 tablespoons sugar and the de-seeded jalapenos. Boil for 3 to 4 minutes. Drain immediately in a colander and run cold water over the jalapenos. Dry with a paper towel and continue with the recipe directions.

Can I make these ahead of time?

Yes! You can assemble the stuffed jalapenos up to 3 days in advance and store in the fridge until ready to bake or grill.

How do I store Jalapeno Poppers?

Store leftovers in the fridge for up to 3 days. I do not recommend storing in the freezer.

inside of brisket and cheese stuffed jalapeno poppersWhat to Eat With Texas Twinkies

Texas twinkies are best as a party appetizer, served at a cook-out with other food like corn dip, smash burgers, macaroni salad, and round out with dessert!

Made This Recipe?

Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!

This recipe was originally published June 2022.

Recipe Card

grilled jalapeno wrapped with bacon and glazed with bbq sauce
Print Recipe
4.50 from 6 votes

Smoked Jalapeno Poppers (Texas Twinkies)

Use up your leftover brisket in this easy smoked jalapeno poppers recipe, aka, "Texas Twinkies"!
Prep Time25 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Appetizer
Cuisine: American, Southern
Keyword: jalapeno poppers, smoked jalapeno poppers, stuffed jalapenos, texas twinkies
Servings: 10 servings
Calories: 382kcal
Author: Nikki Gladd

Equipment

  • paring knife
  • Cutting board
  • large mixing bowl
  • spoon
  • toothpicks
  • large rimmed baking sheet
  • wire cooling rack
  • foil
  • Pastry brush

Ingredients

  • 10 large fresh jalapenos
  • 4 oz. cream cheese , softened at room temperature
  • 1 cup shredded pepper jack cheese
  • 15 slices uncooked bacon , preferably thick-cut
  • 1 cup leftover chopped brisket
  • your favorite smoky bbq sauce

Instructions

  • Using a sharp paring knife, slice a vertical line into each jalapeno, keeping both halves attached. Use a spoon to clean out the seeds and the white membrane. (See notes for optional step to reduce heat of jalapenos.)
  • In a large mixing bowl, combine cream cheese, pepper jack cheese and chopped brisket.
  • Divide mixture evenly into each jalapeno (overstuffing each one if you can.) Wrap 1 and ½ pieces of bacon around each stuffed jalapeno, securing with 1 or 2 toothpicks.
  • Oven directions: Preheat oven to 375°F. Line large rimmed baking sheet with foil, place wire rack on top. Evenly place jalapenos onto rack. Bake 45 minutes. Remove from oven, set oven to high broil. Brush jalapenos with bbq sauce, return to oven and broil 1 minute until sauce is thickened and sticky.
    Smoker directions: Preheat smoker to 375°F. Place jalapenos directly on grill rack and cook with the lid closed for 45 minutes. Brush with bbq sauce and grill another 15 minutes. Or, place in the broiler in oven for 1 minute to thicken the sauce.
  • Serve immediately with ranch dip, extra bbq sauce or alone. SO good!

Notes

  • Safety note: When handling the jalapenos, I recommend wearing disposable gloves and washing your hands right away. Also immediately clean the surface area. You do not want to chance wiping your eyes with any sort of jalapeno juice still on your hands or your eyes will burn.
  • Too spicy? To reduce the heat of the jalapeno, bring a large pot of water to a boil. Add 2 tablespoons sugar and the de-seeded jalapenos. Boil for 3 to 4 minutes. Drain and immediately run cold water over the jalapenos. Dry with a paper towel and continue with step 2.
  • Ingredient measurements: You may need to experiment with ingredient measurements as the size of your jalapenos may differ from ours. Thankfully this recipe is very forgiving and easy to work with.
  • Meat: Try this same recipe with any leftover smoked meat you may have!
  • Make-ahead: You can assemble these 3 to 4 days ahead and store in the fridge. Bring to room temperature before grilling or baking.
  • Air-fryer: I have not yet tested this method, but when I do I will try at 375°F for 10 minutes, flipping halfway.
  • Nutrition information is an estimate only and varies based on ingredients used.

Nutrition

Serving: 1jalapeno | Calories: 382kcal | Carbohydrates: 3g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 502mg | Potassium: 317mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 1mg
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
Pin
Share
Post
1793Shares
« Mexican Restaurant White Cheese Dip
Easy Peanut Butter Protein Bars »
Seed at the table family photo

About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

Learn more about me →

Reader Interactions

4.50 from 6 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search for Recipes

© 2025 · Seeded at the Table · Home · About · Contact · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.