- 12 whole, fresh jalapeños
- 1.5 pounds of marbled brisket (marinated in Claude’s BBQ Brisket Marinade and cooked)
- 12 tablespoons of Philadelphia Cream Cheese
- 12 thick-cut strips of bacon
- 2 tablespoons of salt
- 2 tablespoons of coarse ground pepper
- 6 oz. of Claude's Western Style BBQ Sauce
De-seed your Jalapeños and place in bowl of ice water to extract additional seed oil (otherwise they will be extremely spicy).
Cover bottom of inside of each jalapeno with a tablespoon of Philadelphia Cream Cheese. On top of the cheese, pile two ounces of brisket.
Close the pepper around the stuffing and wrap with thick-cut bacon.Add pinch of salt and coarse ground pepper.Place poppers on baking sheet at 350 degrees for about 30 minutes.
Remove peppers and brush with Claude's Western Style BBQ Sauce.