Texas Twinkies (Chicago Version)

So on a recent visit to a local BBQ joint I read on the menu about a Texas classic, a Texas Twinkie. Intrigued I read the description learned this Twinkie is a piece of BBQ brisket mixed with cheese stuffed on a jalapeño and wrapped in bacon. This sounded so amazing that I wanted to attempt it at home. After some thought and realization that its winter in Chicago and so smoking a brisket is not the best idea, I decided to mix it with a Chicago classic, the beef sandwich. So here we have a Chicago Twinkie. You take the classic Italian beef and mix it with cream cheese and cheddar and then stuff it in a jalapeno and of course wrap it in bacon. A perfect mashup of two classic dishes.


  • 2 cups Italian beef
  • 1 cup cheddar cheese
  • 1 8 Oz block cream cheese
  • 8-10 jalapenos (sliced and deseeded)
  • 16-20 pieces of bacon


  • Preheat oven at 350 degrees
  • In a large bowl mix Italian beef, cheddar cheese, and cream cheese until well mixed
  • Scoop into jalapeno halves (about 2-3 tablespoons)
  • Wrap bacon around stuffed jalapeno if needed use tooth picks to secure
  • Bake at 350 degrees for 15-20 minutes bacon should be cooked thru


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