Ingredients:
15 large jalapeños
1 lb. chopped beef brisket or roast
1 cup grated pepper jack cheese
8 oz. block of cream cheese
2 packages of bacon
Bbq sauce
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
Toothpicks
Directions:
Prepare beef brisket/roast in smoker/oven
Here’s the link to the roast recipe I used: https://www.aforkstale.com/crockpot-pepperoncini-pot-roast-recipe/
Cut from the stem to the bottom of the pepper, being careful not to slice through the other side
Scrape all the seeds out with a spoon
Combine cream cheese, pepper jack, chopped brisket, and spices together until fully combined
Preheat oven with 27 briquettes (18 on top, 9 on bottom)
Stuff each pepper with the filling until almost overflowing
Tightly wrap each pepper with 1-1½ slices bacon. Secure with a toothpick
Bake until bacon is crispy
Take jalapeños out of oven & slather generously with bbq sauce. Return to oven for about 10 more minutes
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