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, wrapped in bacon, then they’re baked until tender for a zesty, meaty, cheesy treat you’ll love.
Two things always make me think of summer: jalapeno poppers and brisket. When I host a backyard party, I always make sure I have spicy appetizers like my stuffed jalapeno poppers on hand, and I also frequently serve my signature beef brisket recipe.
I’ve combined both of these loves into one amazing appetizer with these brisket stuffed jalapenos. I take the classic cream cheese filling for jalapeno poppers and add leftover diced brisket and BBQ sauce to create a creamy, beefy, zesty filling. Then, I stuff halved jalapenos with the mixture and bake them until they’re soft and tender. They’re the ultimate appetizer for summer or throughout the year.
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Why You’ll Love This Recipe
- Simple Ingredients: It only takes a few basic ingredients to make this recipe. It’s all about the flavor, not fancy ingredients from specialty aisles.
- Easy: This recipe only takes a few simple steps and about 40 minutes from start to finish.
- A Great Way to Use Leftovers: This is a fantastic use for your leftover brisket.
- Versatile: This is the perfect appetizer for summer parties, gameday gatherings, potlucks, or any special occasion.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Brisket: You can use leftover brisket, beef roast, or pork roast for this recipe.
- Mild: For a mild version, use poblanos in place of jalapenos.
- Smoked: For an even bolder flavor, try smoking these brisket stuffed jalapenos.
- BBQ Sauce: Use your favorite brand and flavor of BBQ sauce. They all bring their own unique flavor to the recipe.
Instructions
Step 1: Prepare the jalapenos. Then, bake the jalapenos at 375 degrees for about 15 minutes.
Step 2: Beat the cream cheese until smooth and creamy.
Step 3: Add the remaining filling ingredients and mix until combined.
Step 4: Spoon the mixture into the jalapenos, wrap in bacon, and place them on a wire rack placed on a baking sheet lined with parchment paper, and brush with BBQ sauce.
Step 5: Bake until the filling is hot, the peppers are softened, and the bacon is crispy.
Step 6: Enjoy!
Tips
- 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.
Frequently Asked Questions
The classic base for stuffed jalapenos is cream cheese and cheddar cheese. After that, you can get creative. Meats like crumbled bacon or diced brisket, beef roast, or pork roast are all excellent options.
Baking jalapeno peppers before stuffing them is recommended for a recipe like these brisket stuffed jalapenos because it cuts down on the cooking time after the filling is added. The filling only needs to get hot and the bacon crispy, so a long bake time isn’t necessary.
Jalapeno Gigante is perfect for almost any stuffed jalapeno recipe. These large jalapenos can accommodate a nice amount of filling, making them easier to prepare and more fun to eat!
More Jalapeno Recipes
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Brisket Stuffed Jalapenos
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
- 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.
Nutrition
I love stuffing jalapeños… much more than classic bell peppers. The taste goes through the roof!
These are next-level jalapeño poppers! That brisket filling with BBQ sauce is smoky, cheesy perfection. A total hit at our last game night.
My friends all loved these stuffed jalapenos. Brought it for game day last sunday and the guys killed it instantly. I need to double it next time!
It’s time to make a brisket because this looks amazing! I can definitely see serving these up for a gameday party.
This is so perfect for football season! This time of year, I’m already wishing for warm weather, and these capture that feel.
Nice! I make brisket year-round, and we host game day parties several times throughout the season. These are perfect!