Smoked Steak & Chorizo Twinkies
This one’s pure chaos in the best way — smoky chorizo, chopped steak, melty cream cheese, and crispy bacon all packed inside a jalapeño. Perfect game-day or backyard snack that hits hard every single time.
Ingredients
8 large jalapeños
½ lb chorizo
½ lb thinly chopped steak (ribeye or sirloin)
1 tbsp Cookout Dust (plus extra for topping)
8 oz cream cheese, softened
1 cup shredded cheddar
8 slices thick-cut bacon
Directions
Prep the Jalapeños: Slice each jalapeño lengthwise just enough to remove the seeds and core, but keep them mostly whole so they can be stuffed. Set aside.
Cook the Filling: In a hot skillet, cook the chorizo until it starts to brown. Add the chopped steak and season with Cookout Dust. Cook until the steak is seared and everything’s cooked through. Drain off any excess grease and let it cool slightly.
Mix the Good Stuff: In a bowl, combine softened cream cheese, shredded cheddar, and your cooked steak-chorizo mix. Stir until creamy and well blended — this is your Twinkie filling.
Stuff the Peppers: Spoon the mixture into each jalapeño, packing it tight so it’s nice and full.
Wrap ‘Em Up: Wrap each stuffed jalapeño with a slice of bacon and secure the ends with a toothpick if needed. Give them another light dusting of Cookout Dust on top.
Smoke Time: Place on your smoker at 250°F. Let them ride until the bacon is fully rendered and crisp — about 1.5 to 2 hours, depending on size.
Serve ‘Em Hot: Let them cool just a minute, then dive in. Creamy, smoky, spicy, meaty — everything you want in a bite.