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Jalapeños Stuffed with Smoked Brisket

Jalapeños Stuffed with Smoked Brisket combine tender smoked brisket with spicy jalapeños and a creamy cheese filling. This appetizer has a delightful balance of smoky, spicy, and savory flavors, perfect for BBQ gatherings, game days, or anytime you want a flavorful snack. They’re easy to make and always a crowd-pleaser.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American BBQ
Servings 6
Calories 90 kcal

Equipment

  • Baking sheet or grill
  • Knife and Cutting Board
  • Small spoon or melon baller (for scooping seeds)
  • Mixing bowl
  • Toothpicks (if using bacon)

Ingredients
  

  • 12 large jalapeños
  • 1 cup smoked brisket finely chopped
  • 4 oz cream cheese softened
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: 12 slices bacon halved

Instructions
 

  • Prepare the jalapeños:
  • Preheat your grill or oven to 400°F (200°C).
  • Cut each jalapeño in half lengthwise and remove the seeds and membranes with a small spoon or melon baller. Set aside.
  • Make the filling:
  • In a mixing bowl, combine the chopped smoked brisket, cream cheese, shredded cheddar cheese, garlic powder, salt, and pepper. Mix until well blended.
  • Stuff the jalapeños:
  • Fill each jalapeño half with the brisket mixture, packing it in gently.
  • Optional: Wrap with bacon:
  • If desired, wrap each stuffed jalapeño with a half slice of bacon and secure it with a toothpick.
  • Cook the jalapeños:
  • Arrange the stuffed jalapeños on a baking sheet (if using an oven) or place directly on the grill. Cook for 15-20 minutes, or until the jalapeños are tender and the cheese is melted and bubbly. If using bacon, cook until the bacon is crisp.
  • Serve:
  • Let the jalapeños cool for a few minutes before serving. Enjoy warm!

Video

Notes

  • For extra flavor, add chopped green onions or a splash of hot sauce to the filling.
  • You can make these ahead of time, refrigerate, and then bake or grill when ready to serve.
  • If you prefer less spice, soak the halved jalapeños in water for 30 minutes before stuffing to mellow the heat.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven or grill for best results.
Keyword Jalapeños Stuffed with Smoked Brisket