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Credit: Hutchins BBQ, McKinney, Texas
The National Culinary Review, January 2016
12 whole jalapeños
15 T. cream cheese
1½ lbs. marbled brisket
12 thick-cut strips bacon
2 T. kosher salt
2 T. coarse-ground pepper
6 oz. BBQ Sweet Glaze
Slice one side of each jalapeño from stem to tip. Slice across stem end; remove seeds and membranes. Place jalapeños on baking sheet; bake at 300ºF for 10 minutes. Remove from oven; place jalapeños in bowl of ice water to extract additional seed oil. Cover each jalapeño's inside bottom with approximately 1 T. cream cheese; add 2 oz. brisket. Close pepper around stuffing. Wrap with bacon; add pinch salt and pepper. Place peppers on baking sheet; bake at 350ºF for about 30 minutes. Remove; apply approximately 1 T. glaze to each. Serve immediately.
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