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

Recipe Courtesy Of:

Chef Tiffany Collins Blackmon,

www.tiffanycblackmon.com/

30

Minutes

Makes 8 stuffed pepper halves

Servings

4

Ingredients

Cook Mode(Keeps screen awake)

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

Nutrition information per serving: 531 Calories; 323 Calories from fat; 35.9 g Total Fat (15.8 g Saturated Fat; 12.4 g Monounsaturated Fat); 125.7 mg Cholesterol; 945.5 mg Sodium; 9.0 g Total Carbohydrate; 0.8 g Dietary Fiber; 38.0 g Protein; 3.8 mg Iron; 417.4 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 9.3 mg Niacin (NE); 0.4 mg Vitamin B6; 2.7 mcg Vitamin B12; 6.6 mg Zinc; 25.9 mcg Selenium; 113.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Filed Under:

Entertaining Pot Roast / Comfort Foods Tailgating Texas Favorites

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