One of my favorite dishes to get at Mexican restaurants is Chile Rellenos. I generally only like it stuffed with cheese, though, and I opt for it without the red sauce that they tend to want to drown it in. So really what I like is a cheese-stuffed poblano pepper that’s been deep fried.
What’s not to love.
Tonight for dinner, I opted for a Chile Rellenos-inspired knock-off. I had some tasty beef brisket that I had cooked overnight much like I do my pork shoulder, and I had some queso fresco (a briny Mexican crumbling cheese that is reminiscent of a very mild feta). Oh, and I had four poblano peppers.
Stuffed Poblano Peppers
serves 2-3 adults
4 poblano peppers
2 cups shredded leftover beef brisket
1 cup queso fresco
2 tablespoons 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 snuggly 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.