Tag: cream cheese

Ingredients:

• 1 lb. Chopped or Shredded Brisket from the fatty side (Smoked is the best!)
• 1 1/2 – 2 tbsp. Lizzy B’s Brisket Rub
• 1 c. Grated Pepper Jack Cheese
• 8 oz. Cream Cheese
• 2 packages of bacon (About 24 Strips)
• 14 Large Jalapeno Peppers

Instructions:

In a bowl or food processor (Food processor works best and is fastest) combine the cream cheese, shredded cheese, brisket, and Lizzy B’s Brisket Rub. Pulse several times to combine and mix well. Chill the mixture while you prepare the jalapeños.

For the jalapeños, cut in half from the stem all the way down tot he tip with a sharp paring knife. Use a small spoon with a sharp edge to scrape the seeds and ribs from the pepper. Wash hands after handling jalapeño seeds and ribs.

Fill each half of the jalapeños with the filling to nearly overflowing, then wrap each with bacon starting at the stem and wrapping to the tip. Use toothpicks to secure bacon to the jalapeños. Cook at 375 for 35-50 minutes (depending on the size of the twinkies). Broil for a few minutes to crisp up bacon if needed.