Roasted Poblano Brisket Dip
This Roasted Poblano Brisket Dip is a smoky, cheesy, and savory dip packed with flavor from tender smoked brisket, roasted poblano peppers, and a blend of cheeses. A great way to use leftover brisket, this dip is layered with cream cheese, chili beans, and pepper jack for a spicy kick, topped with fresh green onions and queso fresco for added flavor.
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.