Janine Booth and Jeffrey McInnis

To celebrate Super Bowl 50, we’vepartnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For more information or to donate to your favorite team’s city, visit their website, and be sure to check every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Top Chef alums Janine Booth and Jeff McInnis of N.Y.C.’s Root and Bone give us their recipe for brisket jalapeño poppers.

We love to make these on game days as they are the perfect treat for kicking back and watching the game with.

These poppers are great because they are like having a brisket sandwich in a small snack—and your guests will be pleasantly surprised by that first bite when they discover the poppers are filled with tender shredded beef. You can make the brisket yourself, or use leftovers/takeout from your favorite local BBQ joint. And if brisket is not easy for you to find, sausage also works great as a filler.

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Janine Booth and Jeffrey McInnis

Brisket Jalapeño Poppers

For the brisket:
1 fresh beef brisket (4 to 5 pounds)
1 ½ cups water
½ cup Worcestershire sauce
2 tbsp. cider vinegar
2 garlic cloves, minced
1 ½ tsp. beef bouillon granules
1 ½ tsp. chili powder
1 tsp. ground mustard
½ tsp. cayenne pepper
¼ tsp. garlic salt
½ cup ketchup
2 tbsp. brown sugar
2 tbsp. butter
½ tsp. hot pepper sauce

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1. Cut brisket in half and place in a 5-qt. slow cooker.

2. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate ½ cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.

3. Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through. In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend.

For the poppers:
12 jalapeno peppers (about 3 inches each)
2 cups milk
1 cup grated sharp cheddar cheese
2 tbsp. cream cheese, softened
¼ cup prepared brisket (recipe below)
1 cup all-purpose flour
4 large eggs
Kosher salt
2 cups breadcrumbs
Vegetable oil, for frying
Ranch dressing for dipping

1. Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a “T.” Gently open the jalapenos and scrape out the seeds and membranes with a knife.

2. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
 Meanwhile, mix the cheddar, cream cheese, brisket in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tbsp. cheese filling into each pepper.

3. Put the flour in a shallow dish. Whisk the eggs and ½ teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.

4. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300°F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with your favorite ranch dressing and marinara sauce for dipping.