Ingredients - Jalapeño Poppers

• 1/2 pound smoked brisket chopped (homemade or pre-cooked)
• 1/2 pound cold queso/cheese (8oz Tostitos Salsa Con Queso)
• 16 medium sized fresh jalapeños
• 8 slices of thin bacon
• 2 ounces of favorite BBQ sauce
• Salt

Ingredients - Dipping Sauce for the Jalapeños

• 1 can of BUSH'S® Grillin’ Beans® (any flavor)
• 1/4 cup cilantro
• 1/4 cup chicken broth

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*Check items against the ingredients list to ensure all ingredients are accounted for

Instructions

Step 1

Mix BBQ sauce, brisket, and queso and set in refrigerator. Roast the jalapeños over an open flame on the stove top or in a cast iron pan until charred on all sides. Place them in a mixing bowl and cover them with plastic to steam for 15 minutes.

Step 2

Using gloves, peel the skins off of the jalapeños. Leaving the stem intact, make slit down the side of each jalapeño and remove the seeds. Place clean jalapeños in the refrigerator for 10 minutes.

Step 3

Lay the 8 slices of bacon in a baking pan and cook them in an oven for 10 minutes at 300 degrees. Remove from oven and bacon should be 2/3 cooked at this point. Leave at room temperature. Take the brisket mix and stuff it into the jalapeños. Now wrap the jalapeños with bacon and fasten with a toothpick. Place finished jalapeños in the oven at convection 350 degrees until bacon is crispy. For the dipping sauce, purée all ingredients and serve.