Adobe Brisket Stuffed Chile Relleno Recipe
Corn-crusted chile relleno stuffed with cheese and slow cooked brisket. Smothered in red and green chile with melted cheese. Garnished with lettuce, onion, and tomato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under the broiler until the skins are blistered. Place them in a plastic bag for about 10 minutes to steam, then peel off the skins, cut a slit down the side, and remove the seeds.
- 2
Prepare the Brisket Filling
In a bowl, mix the slow-cooked brisket with cheddar cheese. Season with salt and pepper to taste.
- 3
Make the Corn Crust
In a large bowl, combine cornmeal, flour, eggs, milk, salt, and pepper. Mix until smooth.
- 4
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the brisket and cheese mixture. Dip each stuffed pepper into the corn crust mixture, coating evenly.
- 5
Fry the Chiles
In a large skillet, heat oil over medium heat. Fry the coated chiles until golden brown on all sides. Remove and drain on paper towels.
- 6
Assemble the Dish
In a baking dish, place the fried chiles. Pour red and green chile sauce over the top and sprinkle with shredded mozzarella cheese.
- 7
Bake
Preheat the oven to 375°F (190°C) and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- 8
Garnish and Serve
Remove from the oven and garnish with shredded lettuce, diced onion, and diced tomato before serving.
