New Mexico Twinkies
TD
6 Twinkies
5 minutes
50 minutes
American
Appetizer
Here in New Mexico we are famous for one thing above all - the Hatch green chile. The most sought after chile in the world, and I don't say that lightly. I take that legendary chile and stuff it full of cream cheese, sharp cheddar, and leftover smoked brisket. Then I wrap the whole thing in bacon and run it through the smoker until it is dripping. This is not your average jalapeño popper. This is the New Mexico version, and once you taste a bacon wrapped Hatch green chile popper stuffed with brisket, there is no going back. Take your popper game up to the TD level.
Ingredients
6 hatch green chiles, or jalapeños
4 oz cream cheese, softened
⅓ cup shredded cheddar cheese
1 cup smoked brisket, see notes for other filling suggestions
12 slices center-cut bacon
3 tbsp Carne Sutra seasoning
Directions
Heat a grill to high heat. Blister and char the hatch chiles on all sides. Place in a zip top bag and seal tightly. Rest for 15-20 minutes.
Remove the chiles from the bag and scrape off the skin with a paper towel, spoon or sharp knife. Cut a lengthwise slit in the pepper and remove the seeds and membrane. Set aside.
In a small bowl, add the softened cream cheese and cheddar cheese. Stir well to combine.
Use a piping bag or a spoon, fill the chiles with the cream cheese mixture. Add about 2-3 tbsp of brisket meat to each.
Wrap each chile tightly with 2 pieces of bacon. Secure with a toothpick if needed.
Sprinkle each chile on all sides with Carne Sutra seasoning.
Heat your grill back up to 235-250ºF. Place the twinkies on the grill and cook until the bacon is crisp, about 20-30 minutes. Remove and serve immediately with a frosty beer.
PRODUCTS IN THIS RECIPE
