If there’s one dish that’s guaranteed to steal the show at any gathering, it’s this Roasted Poblano Brisket Dip. This beauty is bold, smoky, cheesy, and just the right amount of indulgent. Imagine tender brisket mingling with roasted poblanos, creamy cheese, and just a kiss of spice—seriously, it’s like the food version of your favorite warm hug.
Now here’s where things get interesting: brisket isn’t your typical dip ingredient, right? But trust me, this one’s a game-changer. Roasting the poblanos brings out their earthy sweetness, and when they meet the slow-cooked brisket? It’s magic. Serve it hot and bubbly with chips, bread, or even tucked into a tortilla. However you do it, just promise me you’ll make enough—this one disappears fast.
Why You’ll Love Roasted Poblano Brisket Dip
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Roasted Poblano Brisket Dip for you? Let’s see. Roasted Poblano Brisket Dips are…
- Bursting with smoky, cheesy goodness—each bite is packed with flavor.
- Hearty and satisfying—perfect for feeding a hungry crowd or just your hungry self.
- Super versatile—dip it, spread it, stuff it, or just eat it by the spoonful (no judgment).
- Easy to prep ahead—just reheat and serve!
- Comfort food with flair—this isn’t your average dip, it’s a full-on flavor celebration.
Ingredients in Roasted Poblano Brisket Dip
Here’s the magic of this dip—it’s made with a handful of powerful ingredients that come together in the most luxurious way. Let’s break it down:
Brisket: The heart of the dip. Juicy, shredded brisket gives this dish its hearty, meaty depth.
Roasted Poblanos: These chilies add a mild heat and smoky-sweet undertone that takes the flavor up a notch.
Cream Cheese: For that irresistibly creamy texture that keeps you coming back for more.
Sour Cream: Brings tang and balance, cutting through the richness just enough.
Cheddar Cheese: Melty, sharp, and golden when broiled on top—yes, please.
Onions & Garlic: Aromatic and flavorful, these two are the base that makes everything else sing.
Spices: Think cumin, smoked paprika, a pinch of chili powder—just enough to warm things up.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F. This gives the dip that beautiful, bubbly top and ensures everything heats evenly.
Roast the Poblanos: Char your poblanos under the broiler or over an open flame until blistered. Let them steam in a covered bowl, then peel, deseed, and chop.
Sauté the Aromatics: In a skillet, cook down the onions and garlic until soft and fragrant. This step builds flavor from the ground up.
Combine Ingredients: In a large bowl, mix the brisket, cream cheese, sour cream, chopped poblanos, sautéed aromatics, half the cheddar, and all the spices. Stir until creamy and well combined.
Prepare Your Baking Dish: Lightly grease a baking dish or oven-safe skillet. This prevents sticking and makes cleanup easier.
Assemble the Dish: Spread the brisket mixture evenly in the dish, then sprinkle the remaining cheddar on top for that golden, cheesy crust.
Cook to Perfection: Bake uncovered for 20–25 minutes, or until hot and bubbly. For extra meltiness, broil the top for 2–3 minutes at the end.
Finishing Touches: Let it rest for a few minutes after baking—this helps the flavors settle and the cheese set just enough.
Serve and Enjoy: Dig in while it’s warm and gooey. This one pairs beautifully with crispy tortilla chips, crusty bread, or even fresh veggies.
How to make Roasted Poblano Brisket Dip?
Fresh Salads: A crisp arugula or romaine salad with citrus vinaigrette is a lovely, light contrast.
Crusty Bread: Think toasted baguette slices or garlic bread—perfect for scooping.
Creamy Accompaniments: Try dollops of Greek yogurt, guac, or a drizzle of crema for a rich bite.
Vegetable Sides: Roasted sweet potatoes, carrots, or cauliflower make a hearty pairing.
As a Standalone: It’s rich and filling enough to be the main event. Garnish with chopped cilantro or green onions for a fresh finish.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 510mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg
How to serve Roasted Poblano Brisket Dip?
Serve it right out of the skillet or dish, family-style. Add a side of lime wedges for brightness, and keep plenty of dippers nearby—this dip disappears fast.
Additional Tips
Prep Ahead: Make the brisket and roast the poblanos a day ahead to save time.
Spice It Up: Add jalapeños or hot sauce if you like it fiery.
Dietary Adjustments: Sub in dairy-free cheese and sour cream for a lactose-free version.
Storage Tips: Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave.
Double the Batch: Make extra and freeze it! Just thaw overnight and reheat until bubbly.
Tips & Variations/Quick Tips
- Secret Tip: A splash of lime juice right before serving brightens up the whole dish.
- Ingredient Swap: No brisket? Use shredded rotisserie chicken or pulled pork instead—it’s still incredible.
- Make it Tex-Mex: Stir in a spoonful of salsa or green chiles for a fun twist.
FAQ Section
Q1: Can I substitute brisket with rotisserie chicken?
A1: Absolutely! Shredded chicken works well and makes prep even faster.
Q2: Can I make this dish ahead of time?
A2: Yes! Assemble everything and refrigerate. Just bake when you’re ready to serve.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yep! Freeze before baking, or after—it reheats beautifully.
Q5: What’s the best way to reheat this dish?
A5: Warm in the oven at 350°F for 10–15 minutes or until hot and bubbly.
Q6: Can I double the recipe?
A6: For sure! Use a larger dish and increase bake time slightly—this one’s crowd-approved.
And there you have it! Your next crowd-pleasing, flavor-packed favorite. Go ahead and bookmark this one—you’ll be coming back to it again and again.
Roasted Poblano Brisket Dip
Ingredients
- 1 lb smoked brisket diced
- 16 oz cream cheese softened
- 2 medium poblano peppers diced
- ½ large sweet onion diced
- 15 oz chili beans in sauce
- 2 cups shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 1 large jalapeño sliced
- 5-7 green onions diced
- 5 oz queso fresco
Instructions
- Roast the poblano peppers. The best method is to use a charcoal chimney: fill it with charcoal, light it until the coals are glowing, and place a grill grate on top. Place the poblanos on the grate and grill for about 5 minutes per side until the skins are blackened. Once done, transfer them to a tupperware container to steam, making it easier to remove the skins. Remove all the tough skin, leaving the flavorful roasted flesh, then dice the peppers.
- Preheat your smoker or oven to 350°F.
- Spread the softened cream cheese evenly in the bottom of a 12″ cast iron pan.
- Layer the remaining ingredients in the following order: roasted diced poblano peppers, diced onions, diced brisket, chili beans, pepper jack cheese, cheddar cheese, and sliced jalapeño.
- Place the cast iron pan into the smoker or oven and bake for 45-60 minutes, or until the dip is bubbling and the cheese is melted.
- Before serving, sprinkle the dip with crumbled queso fresco and diced green onions.
- Serve with tortilla chips and enjoy!
Notes
- For extra flavor, you can smoke the brisket if you’re using leftover meat.
- If you prefer a spicier dip, increase the amount of jalapeño or add hot sauce.
- Feel free to substitute the queso fresco with other crumbled cheeses like feta for a different flavor profile.
