Stuffed Poblano Peppers with Beef Brisket and Queso Fresco

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 poblano peppers
2 cups shredded leftover beef brisket
1 cup queso fresco
2 Tbsp heavy cream
Juice from one lime
Salsa of your choice
Extra cheese for topping


Begin by placing the poblano peppers on a baking sheet and letting them sit under the broiler in your oven until the skins begin to blister. Turn them periodically to ensure that all sides receive equal time under the flame, thereby making sure that they are evenly charred. Remove them from the oven and place them in a paper bag and fold the top over to seal. Let them sit and steam while you prepare the stuffing.

Preheat your oven to 350F.

Chop/shred the brisket and place it in a bowl. Add the crumbled queso fresco, cream, and lime juice. Stir to combine. It should be a fairly cohesive mixture (like you could form a ball with it and it would retain its shape).

Remove the peppers from the bag, and peel the skin off (it should be fairly easy). Cut the tops off. Stuff the peppers with the meat and cheese mixture.

Lay them snugly in a baking dish and top with salsa of your choice and sprinkle extra cheese over the top.

Bake in your preheated oven until they are warmed through and the cheese has melted. Serve with a lovely salad on the side. Enjoy!

Serves 2-3.