Roasted Poblano Brisket DipCourse: AppetizersDifficulty: Easy
I developed this recipe loosely on a dip that I used to make as a kid. In my opinion, it is one of the best uses for leftover brisket.
1 lb Smoked Brisket (Diced)
16oz Cream Cheese (Softened)
2 Medium Poblano Peppers (Diced)
1/2 Large Sweet Onion (Diced)
15oz Chili Beans in Sauce
2 Cups Shredded Pepper Jack Cheese
1 Cup Shredded Cheddar Cheese
1 Large Jalepeño (Sliced)
5-7 Green Onions (Diced)
5oz Queso Fresco
- The first step in making this awesome dip is to roast the poblano peppers. There are multiple ways to do this. My personal favorite is to use a charcoal chimney. Fill the chimney with charcoal and light it from the bottom until the coals are glowing hot. Keep the charcoal in the chimney and put a grill grate on top. Place your poblanos on the grill grate until the skin bubbles and turns black (around 5 minutes per side depending on how hot your coals are). Once all of the sides of the pepper are blackened remove from the heat and place into a tupperware container. Doing this will cause the peppers to sit in their own steam and make the skins much easier to remove. It is very important to remove all of the tough skin leaving behind the delicious smoky “meat.” This method yields the best flavor in my opinion. If you have a gas range you can put them directly on the flames, if you have an electric stove you can broil them on high. Once the skin is removed, dice the peppers.
- Preheat your smoker or oven to 350ºF
- The rest of this dip is super simple. It’s just a matter of layering the ingredients. Spread 16oz of softened cream cheese evenly in the bottom of a 12” cast iron pan. Evenly layer ingredients in this order. Roasted diced poblano peppers, onions, brisket, chili beans, pepper jack, cheddar and sliced jalapeño.
- Place the cast iron into a 350ºF smoker or oven for 45-60 minutes. Before serving, sprinkle queso fresco and green onions on the top. Serve with tortilla chips.