Brisket Stuffed Poblano With Queso Recipes

BRISKET STUFFED POBLANO WITH QUESO

Brisket Stuffed Poblano with Queso image

Provided by Chef Tiffany Collins Blackmon

Time 30m

Yield Makes 8 stuffed pepper halves

Number Of Ingredients 4

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

Steps:

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.

Nutrition Facts : Calories 517 Calories

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