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