I found a video in my recommended on YouTube last week. A cowboy cook was making Texas Twinkies and Armadillo Eggs. Both looked good, so I tried one this weekend.
A Texas Twinkie is variation of a Jalapeno popper. But, it was good.
In a bowl, take a brick of softened cream cheese and a cup of shredded cheese. I used extra sharp New York cheddar. The original recipe called for adding chopped beef. I didn’t have any but I did have some of the pulled pork left from last week. Add about half a cup (or as much as you want) of that to the creak cheese mix.
Take your peppers and cut a sliver out – about a 1/2 inch wide. I recommend using gloves for this part. Use the handle of a small spoon and scrape out all the seeds and pith from inside the peppers. Take the spoon and fill the inside with the cream cheese mixture.
When all the peppers are filled, take strips of thick cut bacon and wrapped the peppers tightly. Use a toothpick to secure the end of the bacon. I found some Hatch chile pepper bacon at the store and it worked really well.
There are lots of ways to cook these. In the original video, the cook used a dutch oven over a fire. I put foil on a half sheet pan, put a rack in the pan and placed the peppers on the rack. I cooked them for about 30 minutes at 425. You’ll know they are done when the back is cooked.
They tasted really amazing. I’m going to make these again.
John at Adventures in Keto and BBQ