TEXAS TWINKIES
PG tested
6 whole, large jalapeno peppers
8-ounce package neufchatel or regular cream cheese
8 ounces smoked brisket
6 thick-cut strips bacon Kosher salt Freshly ground black pepper
Sweet barbecue glaze (recipe follows)
Slice one side of each jalapeno from stem to tip. Slice across stem end; remove seeds and membranes. (You may want to wear gloves to avoid getting the oil on your hands.) Place jalapenos on baking sheet and bake at 300 degrees for 10 minutes. Remove from oven and place peppers in bowl of ice water to extract additional seed oil. Increase oven heat to 350 degrees.
Cover each pepper’s inside bottom with approximately 1 tablespoon of cream cheese, then stuff with 1/6th of the brisket. Close pepper around stuffing and wrap with bacon, using a toothpick to secure. Sprinkle a pinch of salt and a good grind of pepper on top of each pepper.
Bake about 30 minutes, or until peppers are soft and bacon is crispy. Turn oven to broil and broil peppers for another minute or two, until sizzling hot. Remove from oven and generously brush the peppers with barbecue glaze. Serve immediately.
Makes 6 servings.
Sweet barbecue glaze: Combine 1 cup dark brown sugar, ½ cup ketchup, ¼ cup vinegar and ¼ cup mustard in medium saucepan over medium heat. Stir to combine, then bring glaze to a full boil. Let simmer for five minute then remove from heat. Allow glaze to sit for another hour for flavors to mingle. Makes about 1 cup.