Brisket Stuffed Poblano with Queso
Ingredients icon 4 Ingredients
Servings icon Makes Makes 8 stuffed pepper halves
Time icon 30 Minutes
Recipe courtesy of: Chef Tiffany Collins Blackmon, www.tiffanycblackmon.com
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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

  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.  

  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.

  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. 

Suggestions

Inspired by Rejino Barbeque

Nutrition Information

Nutrition information per serving: 517 Calories; 325.38 Calories from fat; 36.2 g Total Fat (15.8 g Saturated Fat; 1.3 g Trans Fat; 0.7 g Polyunsaturated Fat; 12 g Monounsaturated Fat;) 120.3 mg Cholesterol; 1828.29 mg Sodium; 10.7 g Total Carbohydrate; 0.3 g Dietary Fiber; 35.3 g Protein; 3.5 mg Iron; 56 mg Potassium; 0.2 mg Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0 mcg Selenium; 1.8 mg Choline.

This recipe is an excellent source of Protein; and a good source of Iron.

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