Easy Chile Relleno with Smoked Brisket Recipe

If you’re craving a dish that brings smoky, cheesy, and mildly spicy flavors together in the most comforting way possible, then you’re going to absolutely love this Easy Chile Relleno with Smoked Brisket Recipe. I remember the first time I made it for a family dinner – the moment those stuffed poblano peppers hit the table, everyone’s eyes lit up. It’s packed with tender smoked brisket and melty pepper jack cheese, all wrapped in a perfectly crisp, fluffy egg batter. Trust me, once you try this, it’ll be a go-to for your dinner rotation.

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Ingredients You’ll Need

Each ingredient here plays a crucial role — from building layers of smoky, savory flavor with the brisket and chipotle peppers, to ensuring the batter is light and crispy. When shopping, look for fresh poblano peppers and good quality smoked brisket for the best results.

• Olive oil: For sautéing the onion and garlic – extra virgin adds nice flavor but regular olive oil works too.
• Small onion (diced): Adds sweetness and depth when cooked down with garlic and tomatoes.
• Garlic (minced): Fresh garlic is a must for that aromatic punch.
• Canned diced tomatoes: Create a simple, smoky sauce base with chipotle peppers.
• Chipotle peppers (canned): These bring a smoky heat that pairs perfectly with the brisket and poblano.
• Chicken bouillon: A little flavor booster to deepen the sauce.
• Smoked paprika: Adds warm smokiness and vibrant color.
• Dried oregano: For that earthy, herbal touch.
• Sea salt and black pepper: To season everything just right.
• Cumin powder: Brings out a subtle earthiness and warmth.
• Lemon juice: Adds brightness and balances the smoky richness.
• Large poblano peppers: The stars of the show, ripe and robust yet mild enough to balance the brisket filling.
• Smoked brisket (shredded): This is what takes the chile relleno to the next level with incredible smoky flavor and tender texture.
• Jack or pepper jack cheese (shredded): I love how this melts perfectly inside the peppers for gooey goodness.
• Garlic cloves (crushed): Added to the batter for an unexpected savory note.
• All-purpose flour: Helps create the batter’s structure and crispiness.
• Eggs: Whisked to fluffy perfection to coat the peppers.
• Vegetable oil (for frying): Use a good-quality oil with a high smoke point to fry the rellenos evenly.

Variations

I’m all about making recipes my own, and this Easy Chile Relleno with Smoked Brisket Recipe is no exception. Once you get comfy with it, you’ll find it’s easy to switch things up and make it your signature dish.

• Vegetarian option: Swap the brisket for a hearty mix of sautéed mushrooms, corn, and black beans for a satisfying meat-free twist.
• Spicy boost: Add more chipotle peppers or throw in some finely chopped jalapeños inside the filling if you love heat like I do.
• Cheese variations: Try a mix of mozzarella and cheddar for a different melty texture and flavor profile – it’s a fun twist I discovered when I was out of jack cheese.
• Gluten-free version: Use a gluten-free flour blend for the batter to keep it accessible without sacrificing crispness.

How to Make Easy Chile Relleno with Smoked Brisket Recipe

Step 1: Prepare the Sauce and Filling

Start by heating the olive oil in a skillet over medium heat. Toss in the diced onion and sauté until it’s soft and translucent — about 3-4 minutes. Then add the minced garlic and cook until fragrant, just about 30 seconds. Next, stir in the canned diced tomatoes, chipotle peppers, chicken bouillon, smoked paprika, oregano, sea salt, black pepper, and cumin powder. Let this simmer for 10-12 minutes until it thickens slightly. Finish by stirring in the lemon juice to brighten the flavors. Once done, shred your smoked brisket and mix it gently into the sauce so every bite is smoky and juicy. This sauce not only flavors the brisket but keeps the filling moist and delicious.

Step 2: Roast and Prep the Poblano Peppers

Roasting the poblanos is crucial – it softens their skin and gives them that signature smoky flavor. You can roast them over an open flame or under your oven’s broiler, turning every few minutes until the skin blacks and blisters evenly. Once roasted, pop them in a sealed plastic bag or covered bowl for 10 minutes; this makes peeling the skins a breeze. Carefully peel off the charred skin without tearing the peppers, then make a lengthwise slit on each pepper and gently remove the seeds and membranes. Be patient here—keeping the peppers intact ensures your chile rellenos stay beautifully stuffed and don’t leak when frying.

Step 3: Stuff the Peppers

Fill each pepper with a good helping of the smoked brisket mixture and sprinkle generously with shredded jack or pepper jack cheese – because who doesn’t want a cheese pull? Close the peppers carefully and set aside. You’ll want to keep them whole so you maintain that perfect chile relleno shape.

Step 4: Make the Batter

In a medium bowl, whisk the eggs until frothy. To the eggs, add the crushed garlic for a subtle kick. Then gradually add the all-purpose flour to the eggs, whisking well to avoid lumps. The batter should be thick enough to coat the peppers but still light and fluffy. This batter is the magic that crisps beautifully on frying and locks in all those delicious flavors inside.

Step 5: Fry the Chile Rellenos

Heat the vegetable oil in a deep skillet or pot over medium-high heat until shimmering but not smoking – around 350°F if you have a thermometer. Dip each stuffed pepper into the batter, ensuring it’s fully coated, and then carefully slide it into the hot oil. Fry for about 3-4 minutes on each side until the outside is golden brown and crispy. Use tongs to gently turn the peppers, so the batter doesn’t break. Drain the cooked rellenos on paper towels to remove excess oil. This step is where that crispy exterior develops its irresistible crunch, so don’t rush it!

How to Serve Easy Chile Relleno with Smoked Brisket Recipe

Garnishes

I like to sprinkle fresh chopped cilantro and thinly sliced green onions on top—they add a fresh contrast to the rich, savory flavors. A dollop of sour cream or crema on the side balances the heat and adds creaminess I can’t resist. Plus, a squeeze of lime over the top right before serving really brightens everything up.

Side Dishes

My go-to sides are simple: Mexican rice or cilantro-lime rice soaks up the delicious juices, and a light black bean salad adds freshness without overpowering the chile rellenos. Sometimes, I throw together a quick avocado and tomato salad to add some cool creaminess that complements the smoky brisket beautifully.

Creative Ways to Present

For a festive twist, I’ve served these stuffed peppers on a bed of warm black beans, topped with a drizzle of chipotle crema and crumbled queso fresco. It makes a great centerpiece for casual parties. Another favorite is slicing the chile rellenos into halves or thirds and plating them with colorful salsas and fresh radishes for a vibrant taco-style presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chile rellenos in an airtight container in the fridge for up to 3 days. To keep that batter from getting soggy, I let the peppers cool to room temp before refrigerating. Reheating is best done gently in a skillet or oven to bring back some crispness.

Freezing

While I haven’t frozen assembled chile rellenos often because I prefer eating them fresh, you can freeze the filling separately, and roasted peppers too. Just thaw overnight in the fridge, then assemble and fry when ready. This trick saves prep time on busy days.

Reheating

To revive leftovers, I reheat in a skillet on low heat, flipping gently to crisp the batter again without drying out the filling. The oven warmed to 350°F also works well—just cover loosely with foil so the cheese melts and the exterior stays crunchy.

FAQs

Final Thoughts

This Easy Chile Relleno with Smoked Brisket Recipe is one of those dishes that turns an ordinary night into a special occasion. I love how the smoky brisket and melty cheese fill the tender roasted peppers, all wrapped in that luscious crispy batter. Making it brings such a satisfying sense of accomplishment, and sharing it with friends and family never fails to draw smiles. If you’re looking for a recipe that’s approachable yet packed with flavor, you absolutely have to give this one a try – I promise you’ll be hooked!

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