Texas Twinkies Recipe

Butterfly and pound pork

Place the pork loin on a cutting board. Using a sharp knife, butterfly the pork by slicing horizontally through the thickest side, leaving a 1/2" hinge so it opens like a book. Open the pork and cover with plastic wrap. Pound with a meat mallet to an even thickness of about 1/2"–3/4". Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Prepare jalapeños

Halve jalapeños lengthwise, scrape out seeds and membranes (leave some seeds if you want more heat). If you prefer milder, blanch in boiling water 1 minute and shock in ice water. Pat dry.

Make cream cheese filling

In a bowl, combine softened cream cheese, shredded cheddar, chopped green onions, garlic powder, onion powder, 1 tsp kosher salt, and remaining 1/2 tsp black pepper. Mix until smooth and homogeneous.

Assemble Texas Twinkies

Lay the butterflied pork flat with the long side closest to you. Spread an even 1/4–1/3" layer of the cheese mixture across the pork, leaving a 1/2" border on all sides. Arrange jalapeño halves, cut side up, in a single row along the near edge of the pork. Starting from the jalapeño edge, roll the pork tightly away from you into a cylinder, sealing the seam. If needed, secure with butcher's twine at 1–1.5" intervals and/or metal skewers.

Prepare breading stations

Set up three shallow bowls: (1) flour mixed with baking powder, smoked paprika, cayenne and 1 tsp salt; (2) whisk eggs with buttermilk until smooth; (3) a mixture of cornmeal and panko (if using).

Coat the roll

Pat the rolled pork lightly to remove excess moisture. Dredge the roll in the seasoned flour, shaking off excess, then dip in the egg mixture, and roll thoroughly in the cornmeal/panko mixture, pressing to adhere. For an extra-crispy double-layer, repeat the egg and cornmeal/panko step once more. Ensure ends are well coated (trim excess filling if it escapes, then reseal with toothpicks or twine).

Heat oil and fry

Pour oil into a heavy pot or deep fryer to give 3–4" depth and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle immediately without smoking. Carefully lower the breaded pork roll into the oil. Fry in batches if necessary so the oil temperature stays steady. Fry the roll 8–12 minutes per side, turning every few minutes, until the crust is deep golden-brown and an instant-read thermometer inserted into the center of the pork reads 145°F (63°C). Total frying time will depend on roll thickness (allow roughly 20–25 minutes total).

Rest and baste

Remove the roll to a wire rack set over a sheet pan to drain. Brush with melted butter and sprinkle with chopped cilantro, if using. Let rest 8–10 minutes to allow juices to redistribute and for carryover cooking to finish.

Slice and serve

Remove twine and any skewers. Slice the roll into 1–1.5" thick rounds. Serve hot with lime wedges and your choice of dipping sauces (spicy ranch, barbecue).

For a quick spicy ranch: whisk ranch dressing with hot sauce to taste (about 2 tsp hot sauce for mild heat). For a smokier dip: mix ranch and smoky barbecue sauce 1:1 or serve barbecue on the side.