Brisket Stuffed Poblano with Queso

Name: Brisket Stuffed Poblano with Queso
Total time: 30 min
Yield: Makes 8 stuffed pepper halves
Cuisine: American
Ingredients: 2 lbs. Smoked Brisket, cooked, shredded; 4 poblano peppers, halved, ribs and seeds removed; 1 10-oz can diced tomatoes and green chilies, undrained; 1 16-oz package melting cheese, cut into ½-inch cubes

Smoky shredded Brisket stuffed into roasted poblano halves and topped with melty queso makes a tailgate-ready bite that’s big on flavor and easy to pull together in 30 minutes. Serve hot off the baking dish for cheesy, spicy goodness that pairs great with chips or a cold beer.

Recipe Courtesy Of:

Chef Tiffany Collins Blackmon,

www.tiffanycblackmon.com/

Cook Time: 30 Minutes

Servings: Makes 8 stuffed pepper halves

Ingredients: 4

Cook Mode

Ingredients

2 lbs. Smoked Brisket, cooked, shredded
4 poblano peppers, halved, ribs and seeds removed

Queso

1 10-oz can diced tomatoes and green chilies, undrained
1 16-oz package melting cheese, cut into ½-inch cubes

Preparation

Step 1

Preheat oven to 350°F. Lightly grease a large baking sheet. Arrange peppers in a single layer. Bake for 10-15 minutes. Set aside.
Step 2

Meanwhile, in a medium saucepan, combine tomatoes and cheese. Cook over medium heat 5 minutes or until cheese is melted and tomatoes are blended; stir frequently.
Step 3

Carefully stuff each pepper half with ¼ lb. of shredded brisket. Place in a lightly greased baking dish. Drizzle 2 Tbsp. queso on each stuffed pepper half. Place in oven for 10 minutes or until hot.

Nutrition Information

531 Calories

0 %*

15.8g SAT FAT

0 %DV**

38g PROTEIN

0 %DV

3.8 mg IRON

0 %DV

6.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.