Description
Smoky brisket nestles inside roasted poblano peppers, creating a Southwestern symphony of flavors that dance across your palate. Rich, tender meat and spicy chiles combine in a comfort dish perfect for weekend gatherings with friends and family.
Ingredients
Scale
Main Protein and Vegetables:
- 2 cups brisket, shredded or chopped
- 4 large poblano peppers
- ½ cup black beans or pinto beans (optional)
Grains and Base Ingredients:
- 1 cup cooked rice (white, brown, or Mexican-style)
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- ½ cup salsa or enchilada sauce
Seasonings and Oils:
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Olive oil, for brushing
Optional Toppings:
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado or guacamole
- Extra salsa or hot sauce
Instructions
- Carefully split poblano peppers lengthwise, meticulously removing internal seeds and fibrous membranes. Gently coat the peppers with a delicate layer of olive oil and arrange them on a clean baking sheet.
- Slide the prepared peppers into a preheated oven, allowing them to soften and become slightly pliable. After 10-12 minutes, extract the peppers and let them rest momentarily.
- In a spacious mixing vessel, combine tender shredded brisket with fluffy rice, hearty beans, zesty salsa, aromatic cumin, smoky paprika, and a pinch of salt and pepper. Fold in half of the shredded cheese, creating a harmonious mixture.
- Generously spoon the robust brisket blend into each pepper cavity, ensuring an even distribution of the flavorful filling. Sprinkle the remaining cheese across the top, creating an enticing golden blanket.
- Return the stuffed poblanos to the oven, allowing them to heat thoroughly and transform into a bubbling, molten masterpiece. Bake for 15-20 minutes until the cheese melts completely and the edges become slightly crisp.
- Enhance the dish with your preferred garnishes – perhaps fresh cilantro, tangy sour cream, or zesty lime wedges – creating a vibrant, mouth-watering presentation ready to be savored.
Notes
- Carefully slice poblanos to maintain their structural integrity, ensuring an even surface for optimal filling distribution.
- Pre-roasting peppers softens them gently, creating a tender base that prevents tearing during stuffing and enhances overall flavor absorption.
- Choose leftover or tender brisket for maximum moisture and rich taste, preventing dry filling that could compromise the dish’s succulence.
- Customize the recipe by substituting brisket with shredded chicken, pulled pork, or plant-based protein for dietary variations and personal preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 455
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg