Easy Chile Relleno Recipe with Smoked Brisket Recipe

If you’re craving something that’s both comforting and packed with bold smoky flavors, then you’ve got to try this Easy Chile Relleno Recipe with Smoked Brisket Recipe. I absolutely love this dish because it’s a delicious twist on the classic chile relleno, blending the warmth of roasted poblanos with tender smoked brisket and melty cheese. When I first tried making this at home, I discovered how simple and rewarding it is – plus, it’s a guaranteed crowd-pleaser!

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Ingredients You’ll Need

The flavor magic here comes from a mix of smoky, tangy, and savory ingredients that perfectly complement the poblano peppers and brisket. When shopping, look for fresh poblanos with glossy skin and smoky brisket if you can get it from a trusted source.

• Olive oil: For sautéing onions and garlic – extra virgin works great for flavor.
• Onion: Diced finely to blend smoothly into the sauce.
• Garlic cloves: You’ll need both minced for the sauce and crushed when roasting peppers for that garlicky kick.
• Canned diced tomatoes: A base for the smoky sauce – I prefer fire-roasted for extra depth.
• Chipotle peppers in adobo: These bring the smoky heat that defines the sauce; use more or less to tailor spiciness.
• Chicken bouillon: Enhances umami – a little goes a long way.
• Smoked paprika: Amplifies smokiness; I love this spice in nearly every savory recipe!
• Dried oregano: Adds a subtle herbal note that balances the richness.
• Sea salt and black pepper: To season everything perfectly.
• Cumin powder: Just a pinch rounds out the flavor spectrum.
• Lemon juice: Brightens up the sauce, preventing it from feeling heavy.
• Poblano peppers: The star of the show, mild with a hint of smoky heat.
• Smoked brisket: Shredded – if you don’t have brisket, you can use slow cooked beef or pulled pork.
• Jack or pepper jack cheese: Melts beautifully and adds creaminess.
• All-purpose flour: For coating the peppers before the egg batter – helps get that crispy crust.
• Eggs: Whipped until fluffy to make the batter light and airy for frying.
• Vegetable oil: For frying the chiles – a neutral oil with a high smoke point works best.

Variations

I love how versatile an Easy Chile Relleno Recipe with Smoked Brisket Recipe can be! Over time, I’ve switched up the fillings and toppings, and it’s always a hit. Feel free to personalize it to suit your taste or dietary needs.

• Spicy kick: Sometimes I add extra chipotle peppers or a dash of cayenne if I want more heat – and my family totally digs it!
• Vegetarian version: You can swap the brisket for roasted mushrooms or black beans, and keep the cheese or use vegan cheese for a hearty meatless meal.
• Cheese-only option: If you want a simpler chile relleno, just stuff the poblanos with cheese – still amazing and easier to assemble.
• Baking instead of frying: For a lighter take, bake the battered peppers until golden instead of frying – just expect a slightly different texture.

How to Make Easy Chile Relleno Recipe with Smoked Brisket Recipe

Step 1: Roast and Prepare the Poblano Peppers

Start by roasting your poblano peppers until their skins blister and blacken. You can do this under a broiler or directly on a gas stovetop flame, turning until evenly charred. Once blistered, pop them into a sealed bowl or plastic bag to steam for 10 minutes—this loosens the skins, making them easier to peel off. Don’t skip this step; peeling the skins results in a smooth, tender pepper perfect for stuffing. Be gentle while peeling so you keep the peppers whole without tearing.

Step 2: Make the Smoky Tomato Sauce

While the peppers rest, heat olive oil in a skillet and sauté diced onions until translucent. Add minced garlic and cook for another minute, then stir in diced tomatoes, chopped chipotle peppers, chicken bouillon, smoked paprika, oregano, salt, pepper, cumin, and lemon juice. Let it simmer gently for about 10 minutes until the sauce thickens and the flavors concentrate. This sauce is where all the smoky richness comes alive, so don’t rush it! Once done, you can blend it smooth or leave it chunky, depending on your preference. I like it with a bit of texture to contrast the creamy filling.

Step 3: Prepare the Filling

Mix the shredded smoked brisket with the shredded jack or pepper jack cheese. This combo is a dream because the smoky beef pairs beautifully with creamy, melting cheese. When I first tried this, I skipped the cheese—big mistake! The cheese is what brings the filling together and keeps it irresistibly gooey.

Step 4: Stuff the Peppers

Carefully open each roasted poblano and stuff it with the brisket and cheese mixture. Don’t overstuff, or the peppers might burst during frying. Trust me, if you keep the filling balanced, you’ll get the perfect bite of tender pepper, smoky meat, and melted cheese every time.

Step 5: Coat and Batter the Peppers

Dust each stuffed pepper lightly with flour to help the egg batter stick. Then, whip the eggs with sea salt until fluffy—this step is crucial for that crispy, light coating that chile rellenos are known for. Carefully dip each pepper into the egg batter, ensuring it’s fully coated but not dripping.

Step 6: Fry Until Golden

Heat vegetable oil in a deep skillet over medium heat (about 350°F). Fry the battered peppers a couple at a time, turning once, until golden brown and crisp on all sides—this usually takes about 2-3 minutes per side. Don’t overcrowd the pan; frying in batches keeps the temperature steady for a perfect crust. Remove and drain on paper towels.

Step 7: Serve with Smoky Tomato Sauce

Warm the smoky tomato sauce if needed and spoon it over the fried chile rellenos. The mix of textures and flavors here is what makes this Easy Chile Relleno Recipe with Smoked Brisket Recipe so memorable. Each bite bursts with smoky beef, tender roasted peppers, and that luscious sauce coating it all.

How to Serve Easy Chile Relleno Recipe with Smoked Brisket Recipe

Garnishes

I like to finish these with a sprinkle of fresh cilantro and a dollop of tangy Mexican crema or sour cream. Sometimes a squeeze of lime brightens everything up perfectly. A little crumbled queso fresco on top adds an extra cheesy touch I can’t resist.

Side Dishes

My go-to sides are Mexican rice and refried beans—they absorb the smoky flavors and round out the meal nicely. A simple cabbage slaw with a lime vinaigrette adds a crisp freshness that balances each bite.

Creative Ways to Present

For special occasions, I’ve served these chile rellenos in individual ceramic dishes topped with a drizzle of chipotle crema and sprigs of fresh herbs. They also work beautifully sliced and stacked on a warm tortilla with some avocado slices for a stylish taco presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container and refrigerate for up to 3 days. Because of the fried coating, they lose a bit of their crispness but still taste delicious reheated.

Freezing

I’ve had mixed results freezing fried chile rellenos—if you want to freeze, do so before frying for best texture. Wrap the stuffed peppers in parchment and freeze in a single layer. When ready, thaw and fry or bake until crisp and hot.

Reheating

Reheat leftover chile rellenos in a hot oven or air fryer to regain crispness without making them soggy. Avoid microwaving if you want to keep that signature golden crust intact.

FAQs

Final Thoughts

This Easy Chile Relleno Recipe with Smoked Brisket Recipe is one of those dishes that made me feel like a culinary rockstar at home. It’s satisfying, packed with flavor, and surprisingly approachable with simple pantry ingredients. Whether you’re making it for a weeknight dinner or a weekend gathering, you’ll find this recipe coming back to your table again and again. Give it a try, and I promise you’ll fall in love with this smoky, cheesy, crispy delight just like my family and I have!

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