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INGREDIENTS
6 whole jalapeños
3 oz softened cream cheese
½ cup shredded cheddar cheese
1 clove garlic, minced
½ teaspoon kosher salt
6 ounces smoked brisket, chopped fine
3 slices bacon, cooked and crumbled
½ cup Dr Pepper Barbecue Sauce
fresh cilantro for garnish
INSTRUCTIONS
Prepare grill fire to about 300°.
Remove stems from jalapeños.
Slice longwise and remove seeds and membrane.
Place in a grill pan or iron skillet and cook over indirect heat for 10 minutes.
Remove from grill and place jalapeños into a bowl of ice water and let set 5 minutes.
Drain and pat dry.
Mix cream cheese, shredded cheddar cheese, garlic and salt together.
Spoon into jalapeño halves.
Top with chopped brisket and bacon, pressing lightly.
Drizzle with barbecue sauce.
Grill for 15 minutes.
Remove from grill and allow to cool 5 minutes before serving.
Garnish with cilantro.
NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 220TOTAL FAT: 15gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 59mgSODIUM: 454mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 3gPROTEIN: 13g
source: outgrilling.com
