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Brisket Stuffed Jalapeno Poppers Recipe

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This recipe for Brisket Stuffed Jalapeno Poppers, by , is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound of trimmed brisket, chopped
1/3 cup cilantro, chopped
1/4 cup red onion, finely chopped
1/2 teaspoon ancho chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cheddar and jack cheese, finely shredded
1/2 cup barbecue sauce
12 to 14 jalapeno peppers, cut in half with seeds and membranes removed
bacon, preferably center cut
Ranch dip
1/2 cup plum chipotle grilling sauce

Combine the chopped brisket, cilantro, onion, ancho, salt, pepper, and barbecue sauce to make a meatloaf mixture. If the mixture seems dry, add more barbecue sauce.

Fill jalapeno halves with meat mixture, and then wrap each jalapeno with a slice of bacon, securing the bacon with a toothpick. Place them on a rack on a baking sheets.

Smoke the jalapeno peppers until the bacon is almost cooked, and then finish them on a medium-heat grill, basting with the plum chipotle grilling sauce.

Serve with ranch or jalapeņo ranch dip.




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