Texaz Twinkies Recipe

Prepare jalapeños

Wash and dry the jalapeños. Wearing gloves if desired, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to create a boat for filling. For a whole-stuffed presentation, you may instead make a small slit along one side and remove seeds/membranes while keeping the pepper mostly intact.

Make filling

In a medium bowl, combine the room-temperature cream cheese, shredded sharp cheddar, crumbled cooked bacon, garlic powder, onion powder, ground black pepper, kosher salt, and chopped cilantro (if using). Mix until smooth and evenly combined.

Stuff peppers

Using a small spoon or a piping bag, fill each jalapeño cavity with the cheese mixture, pressing gently to remove air pockets. Fill slightly proud so the center is full but not overflowing.

Wrap with bacon

Wrap each stuffed jalapeño with a single slice of bacon, overlapping slightly and tucking the end underneath the pepper to secure. If slices are too wide, cut to length. For extra hold, secure with a toothpick inserted through the bacon into the pepper (note: remove toothpicks before serving).

Preheat smoker

Preheat your smoker to 225°F (107°C) using hickory or oak chips for a robust flavor. Allow the smoker to reach temperature and produce steady clean smoke before adding peppers.

Smoke the peppers

Place the bacon-wrapped, stuffed jalapeños directly on the smoker racks, seam side down when possible. Smoke at 225°F (107°C) for 60–75 minutes, until bacon is rendered, browned and slightly crispy and the filling is hot and melty. Internal jalapeño temperature should be around 140–160°F when done.

Optional glaze and finish

If you want a sweet-savory finish (classic Texaz Twinkies style), during the last 5–10 minutes brush the bacon with a thin layer of BBQ sauce and sprinkle lightly with brown sugar. Return to smoke just long enough for the glaze to set and caramelize slightly (2–5 minutes). For an extra sear, move peppers to a preheated cast-iron skillet over medium-high heat with 1 tsp neutral oil and sear briefly, turning to crisp the bacon edges — do this quickly to avoid overcooking the filling.

Rest and serve

Remove the jalapeños from the smoker and let rest 5 minutes to allow the filling to settle. Transfer to a platter, squeeze fresh lime over them if desired, and serve warm. Discard toothpicks before serving.