Brisket Stuffed Jalapenos
These brisket stuffed jalapenos combine all the sensibilities of jalapeno poppers with BBQ brisket to create an appetizer that's full of backyard barbecue flavor. Halved jalapenos are stuffed with a kicked-up popper filling featuring brisket and BBQ sauce and wrapped in bacon, then they're baked until tender for a zesty, meaty, cheesy treat you'll love.
Servings: 15 Servings
Calories: 257kcal
Ingredients
- 12-15 jalapeno peppers, slice the top off lengthwise and remove seeds
- 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
- (2) 12 ounce bacon
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper and place a wire rack on top of the baking sheet.
- Rinse, dry and prepare jalapeno peppers.
- Place peppers in the oven for 15 minutes. Remove and let cool.
- In a medium bowl, beat cream cheese until smooth and creamy.
- Add chopped brisket, sharp cheddar cheese, green onions, barbecue sauce, and the seasonings. Stir to combine.
- Spoon brisket mixture into each jalapeno pepper and wrap with a strip or two of bacon.
- Place on the prepared baking sheet and brush with barbecue sauce.
- Bake for 20-30 minutes, or until the bacon is crispy.
- Remove from the oven and enjoy
Notes
Storage
- Refrigerate for up to 3 days in an airtight contianer.
- Wrap individual stuffed peppers in plastic wrap and freeze for up to a month in an airtight, freezer-safe contianer or heavy-duty freezer bags.
- To reheat, defrost overnight in the refrigerator if frozen. Then, microwave portions at 30-second intervals until warm.
- Wash your hands thoroughly and never touch your face when handling hot peppers.
- It's important to let the peppers cool before stuffing them so they can firm back up a bit for easier stuffing.
- Add the BBQ sauce a little a time so you don't make the filling too thin.
- Let the peppers rest for a few minutes before serving.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 257kcal | Carbohydrates: 4g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 64mg | Sodium: 610mg | Potassium: 286mg | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 1mg