Smoky Jalapeño Brisket Bombs

Name: Smoky Jalapeño Brisket Bombs
Total time: 60 min
Ingredients: 12 medium jalapeño peppers; 12 tablespoons softened cream cheese; 680 grams cooked chopped brisket; 12 slices thick-cut bacon; kosher salt and ground black pepper to taste; 177 ml BBQ sauce

Smoky Jalapeño Brisket Bombs are fiery jalapeños stuffed with creamy cheese and tender brisket, wrapped in smoky bacon and glazed with BBQ sauce for a mouthwatering appetizer.

60 min

easy

212kcal

calories

carbohydrates

37mg

cholesterol

18g

fat

fiber

protein

saturated fat

595mg

sodium

unsaturated fat

Appetizer American

Ingredients

12 medium jalapeño peppers

12 tablespoons softened cream cheese

680 grams cooked chopped brisket

12 slices thick-cut bacon

kosher salt and ground black pepper to taste

177 ml BBQ sauce

Directions

Step 1

Preheat the oven to 150 degrees C (300 degrees F).

Step 2

Cut the jalapeños in the shape of a 'T'. Make a straight vertical cut from top to bottom with a crosscut directly under the stem, ensuring it's only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet.

Step 3

Bake in the preheated oven for 10 minutes.

Step 4

Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel.

Step 5

Increase oven temperature to 175 degrees C (350 degrees F).

Step 6

Spread 1 tablespoon of cream cheese inside each jalapeño. Stuff each jalapeño with about 56 grams of brisket, then wrap with a slice of bacon. Place the jalapeño bombs on a baking sheet and season with salt and pepper.

Step 7

Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake for an additional 5 minutes.