Brisket Stuffed Poblano with Queso

by Kensie Kimball

Brisket Stuffed Poblano with Queso

Ingredients

  • 2 lbs. Smoked Brisket, cooked, shredded
  • 4 poblano peppers, halved, ribs and seeds removed
  • 1 10-oz can dice tomatoes and green chilies, undrained
  • 1 16-oz package melting cheese, cut into ½-inch cubes

Instructions

  • Preheat oven 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; 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 for10 minutes or until hot.
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