Description:
Hot Honey Texas Twinkies are a bold, flavor-packed twist on classic stuffed jalapeños. Each one starts with a large fresh jalapeño pepper that’s been hollowed out and transformed into a little vessel of smoky, creamy, spicy, and sweet goodness. The tender, finely chopped smoked brisket (a cut of beef) is mixed with softened cream cheese and sharp cheddar, creating a rich, melt-in-your-mouth filling. This mixture is packed into the prepared peppers before being wrapped snugly in strips of turkey bacon. Smoked low and slow or baked in the oven, the turkey bacon crisps up beautifully around each stuffed pepper, creating a satisfying contrast to the lush interior. A final brush of sticky hot honey glaze caramelizes on the exterior, adding a sweet heat that balances the smoky, savory notes. This appetizer is a showstopper at backyard cookouts, game day gatherings, and festive celebrations.
Ingredients
- 12 large fresh jalapeño peppers, firm and bright in color
- 1 cup chopped smoked brisket (or pulled beef), tender and well-seasoned
- 8 ounces (about 225 g) cream cheese, softened to room temperature
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons BBQ rub (your favorite blend of spices)
- 12 slices thin-cut turkey bacon (substituting for traditional bacon)
- 1/3 cup hot honey (or honey mixed with a touch of hot sauce for a spicy glaze)
- Optional: toothpicks to secure wraps (especially helpful in the oven)
Instructions
- Prepare Your Workstation and Jalapeños:
Start by thoroughly washing the jalapeños under cool running water to remove any surface dust or residues. Pat them dry with a clean kitchen towel. Line a large cutting board with a damp paper towel to help keep the peppers from sliding while you work. Using a sharp paring knife, make a lengthwise cut on each jalapeño. Carefully slice about three-quarters of the way down, keeping the stem end intact so that each pepper opens like a boat. Use a small spoon or a jalapeño corer to scoop out all the seeds and the white membranes. Removing these internal membranes will reduce some of the heat and make room for the filling. Set the hollowed peppers aside in a single layer on a tray. - Mix the Filling:
In a medium bowl, combine the softened cream cheese and shredded cheddar. Use a sturdy spatula to work the two together until they form a smooth, even mixture with no lumps. Sprinkle in the BBQ rub, then add the chopped smoked brisket. Gently fold the meat into the cheese until it’s fully incorporated and the mixture looks rich and evenly seasoned. The brisket should be finely chopped so that each bite of filling has an even texture. This creaminess will contrast beautifully with the smoky turkey bacon wrap. - Stuff the Jalapeños:
Working one jalapeño at a time, spoon generous amounts of the beef-cheese filling into the cavity of each pepper. Press the filling lightly with the back of the spoon or a small spatula so it settles into all corners of the pepper, but be careful not to overpack them, as the filling will expand slightly as it cooks. Each jalapeño should be plump and full, with the mixture mounded just to the top edge. - Wrap with Turkey Bacon:
Take one slice of turkey bacon and wrap it around the stuffed jalapeño lengthwise, overlapping the edges slightly so the filling is securely enclosed. The goal is to create a snug layer of turkey bacon that will crisp as it cooks, holding the filling in place and adding savory texture. If the bacon doesn’t fully cover an especially large pepper, use a toothpick to secure the ends so everything stays wrapped during cooking. Place each wrapped jalapeño on a baking sheet or a wire rack set inside a rimmed baking sheet. This allows any rendered fat to drip away, leaving the turkey bacon crispier.
- Smoke or Bake:
You have two great options for cooking these Hot Honey Texas Twinkies:- Smoker Method: Preheat your smoker to a low temperature (around 225–250°F / 110–120°C). Arrange the wrapped jalapeños with space between each so smoke can circulate. Close the lid and smoke for about 1.5 to 2 hours. The low heat will allow the turkey bacon to render and crisp up slowly, while the filling becomes warm and melty.
- Oven Method: If you’re using a conventional oven, preheat to 375°F (190°C). Place the baking sheet in the center rack and bake for about 30–45 minutes, or until the turkey bacon has turned golden brown and crisp and the filling is bubbling around the edges.
- Glaze with Hot Honey:
With about 5 minutes of cook time remaining, remove the tray briefly and brush each cooked jalapeño generously with hot honey. The residual heat will caramelize the honey, creating a glossy, sticky glaze that adds a sweet and spicy finish. Return them to the heat just long enough for the glaze to set and develop a beautiful sheen. - Rest and Serve:
Once cooked and perfectly glazed, transfer the Hot Honey Texas Twinkies to a serving platter. Allow them to rest for 5 to 7 minutes before serving. This short wait gives the filling a chance to set slightly, making them easier to handle without losing any of the luscious interior. Serve them warm, and watch them disappear — they’re addictive and rich, with a harmony of smoky, spicy, creamy, and sweet flavors that’s irresistible.
Tips for Success:
- If you prefer a milder heat, remove all white membranes and seeds from the jalapeños.
- Serve with cool ranch or creamy dip on the side to balance the spice.
- These can be prepared ahead and refrigerated before cooking; just add the hot honey glaze right before serving.