Texas Might Have the Best Food in America | My State, My Plate

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top.
2. Slice each jalapeño in half lengthwise and remove the seeds and membranes.
3. Mix the cream cheese, cheddar, chopped brisket, melted brisket fat, Monterey Jack, barbecue sauce, garlic powder, onion powder, smoked paprika, salt and black pepper until smooth and fully combined.
4. Spoon the filling evenly into the jalapeño halves, pressing gently.
5. Mix the brown sugar, cayenne and black pepper. Pat the bacon dry and coat the slices evenly in the sugar mixture.
6. Wrap each stuffed jalapeño tightly with 2 slices of candied bacon, securing with a toothpick if needed, and place on the rack.
7. Bake for 25 to 30 minutes, until the bacon is caramelized and crispy and the jalapeños are tender.
8. Meanwhile, stir together the barbecue sauce and hot honey for the glaze.
9. Brush the jalapeños generously with the glaze, return to the oven and bake for about 5 minutes, until glossy and slightly sticky.
10. Let cool slightly for 5 to 10 minutes before serving.

Summarized from Tasty's video. Watch it for the details.

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CheeseBrown sugarBeefCream cheeseBaconCheddar cheeseMonterrey jack