A round of Jalapeno Brisket Poppers for the Pub!

MikeG said:

My wife makes them with cream cheese and chorizo. My job is to slice and hollow out the peppers....and eat them

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MichaelB said:

Those look GREAT!!
Would like to have the whole play by play recipe.

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grandpaul said:

They were SO right.

Nice chunks of brisket; not too dry, not too fatty.
Raw jalapenos, not blanched; very zingy without destroying taste buds.
Decent amount of bacon, crispy and not hard or rubbery.
You can't mess up cream cheese if you don't burn the poppers.

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grandpaul said:

Slice the peppers open and "gut" them

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Slice up a block of Philly Cream Cheese... (1/2 block shown)

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Place cheese on peppers-
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Place a nice lump of brisket on each pepper- (I used 1 LB for 12 peppers) and had a nice couple of bites leftover, plus excess fat trimmed off)

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Pre-cook to near-crispy, or buy pre-cooked bacon (I used 3 packs of pre-cooked) DO NOT use "microwave-ready", it's NOT pre-cooked!
Wrap each one, I used 2 slices each and they were REAL nice...

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Bake at 350 for about 10-12 minutes (see original photo)

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Larry S said:

Paul, if I rolled up on my Norton sometime this summer would you make me some? I love anything Tex-Mex! Truthfully, I just love to eat good food and that looks delicious.

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grandpaul said:

Yes, I would make you some. ON THE SPOT!

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