Description
Roasted Poblano Brisket Dip is a smoky, creamy, and spicy appetizer that combines leftover smoked brisket with roasted poblano peppers, cream cheese, and a blend of cheeses. Perfect for dipping with tortilla chips!
Ingredients
Units
Scale
- 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 Jalapeño (Sliced)
- 5–7 Green Onions (Diced)
- 5oz Queso Fresco
Instructions
- Roast the poblano peppers. Use a charcoal chimney to heat the coals until glowing hot, then grill the poblanos for about 5 minutes per side until the skin bubbles and turns black. Once blackened, place in a container to steam for easier skin removal. Dice the peppers after peeling off the skins.
- Preheat your smoker or oven to 350°F.
- Spread the softened cream cheese evenly in the bottom of a 12-inch cast iron pan. Layer the ingredients in this order: roasted diced poblano peppers, onions, brisket, chili beans, pepper jack cheese, cheddar cheese, and sliced jalapeño.
- Place the cast iron pan into the smoker or oven and cook for 45-60 minutes until everything is hot and bubbly.
- Before serving, sprinkle with queso fresco and green onions. Serve with tortilla chips.
Notes
- This dip is perfect for using leftover brisket, making it a great way to repurpose extra meat.
- Feel free to adjust the heat by using more or less jalapeño depending on your spice preference.
- For added smoky flavor, consider smoking the dip in a smoker rather than using the oven.
Nutrition
- Serving Size: 1/8 of dip
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg