Last Updated on August 20, 2024 by Carne Diem
Protein: 
Method: Stovetop
Jump to RecipeThese homemade Hatch chile rellenos are stuffed with smoked brisket, melted cream cheese, and BBQ sauce before being dipped in tempura batter and fried to crispy perfection. The barbecue beef brisket stuffed chiles are one of our favorite ways to use leftover smoked brisket.
Table of contents
We've all been there: staring longingly at a mountain of leftover brisket, that glorious relic of a weekend barbecue. The smoky goodness deserves more than just a sad sandwich existence. Today, we're taking that leftover love and injecting it with some serious Tex-Mex flair! Buckle up, because we're making Brisket Stuffed Hatch Chile Rellenos that are destined to become a weeknight legend.
Why Hatch Chiles?
First things first, let's talk peppers. We're ditching the traditional poblano for the mighty Hatch chile. These New Mexican beauties are known for their complex flavor profile, ranging from mild to mouthwatering heat (depending on your tolerance!). They also have a deliciously smoky aroma that pairs perfectly with our leftover brisket. If you can't find Hatch chiles, poblanos or Anaheim will work, but trust us, Hatch chiles elevate this dish to a whole new level. You will need about 6 green chiles for the recipe.
You will want the peppers roasted prior to using them in order to remove the skin. We typically but Hatch chiles pre roasted, or you can roast them over a flame or under a broiler until the skin blisters and begins to char. Then place the peppers in a plastic bag for about 5-10 minutes and you should be able to peel off the skin.
Be sure to try more of our great recipes using Hatch chiles and green chiles:
- Smoked Hatch Chile Mac and Cheese
- Dutch Oven Pork Hatch Chili Verde
- Smothered Breakfast Burritos with Green Chile Sauce
- Skillet Cornbread with Green Chiles and Toasted Cumin
Making the BBQ Beef and Cream Cheese Stuffed Chile Rellenos
Prepare the Brisket and Cheese Stuffing
Now, onto the star of the show: the brisket stuffing. We're not just throwing in chopped meat, folks. We're building a flavor bomb! Here's the breakdown:
Smoked Brisket: This is the foundation, the smoky heart of our stuffing. Chopped or pulled beef brisket work well for the smoked beef chile rellenos. You will need about ¾ of a cup of brisket for the chile relleno stuffing.
Cream Cheese: This creamy goodness adds a delightful tang and helps bind everything together.
BBQ Sauce: Just a splash of your favorite BBQ sauce adds a touch of smoky sweetness and complexity. You can go classic, chipotle, or even a tangy Carolina-style sauce for a unique twist.
Peppers and Onions (optional): These add sweetness, texture, and a pop of color. Sauté them in a little butter or oil until softened or use our Texas style spicy pickled barbecue red onions.
Let the cream cheese come to room temperature, then mix in the brisket and BBQ sauce and the onions or peppers if you are using them.
Stuffing the peppers
Remove any of the charred skin from the roasted chiles, then cut a slit down the side and rinse under water to carefully remove the seeds and membranes from your Hatch chiles (wear gloves if you're using hot ones). Stuff the peppers with the brisket and cream cheese filling then pinch the peppers to close.
At this point we find it best to refrigerate the stuffed Hatch chiles for a few hours or overnight, to allow the cream cheese to resolidify a little bit.
Batter & The Fry the Chile Rellenos
Now, let's get these beauties prepped for their golden crisp journey. Heat a deep fryer to 350 degrees or heat a pot with oil and heat over medium heat. Peanut oil, canola oil, or soybean oil work best for frying foods.
When you are ready to fry the brisket stuffed chile rellenos, remove the stuffed chiles from the refrigerator and dredge them in flour. This helps the tempura batter stick to the chile peppers.
You can use a store-bought tempura batter for the chile rellenos, or if you want to make a homemade tempura batter it is easy to make as well. For best results make sure the batter is chilled or made with cold water. Dip them in the batter before carefully placing them in hot oil.
Fry until golden brown on all sides and drain on paper towels. This typically takes about 2-3 minutes per side. Ideally, you want an internal temperature of about 140-150 degrees.
Serving the BBQ Brisket Stuffed Chiles
After draining on paper towels for a couple minutes, these beauties are golden, crispy, and begging to be devoured. Top the brisket stuffed green peppers with a drizzle of your favorite salsa, queso, a dollop of sour cream, or our fire roasted enchilada sauce. Or drizzle with a little of your favorite sweet and spicy BBQ sauce, we love Blues Hog Raspberry Chipotle!
Looking for more great recipes to use up that leftover smoked brisket and other BBQ meats? Take a look at our collection of our favorite recipes using leftover BBQ.
Chile rellenos are best eaten fresh while the batter is crispy. If you have leftovers they can be refrigerated in an airtight container and should be eaten within 3 days. The brisket stuffed chiles are best reheated in an oven until they reach an internal temperature of over 140 degrees.
Frequently Asked Questions
Oil temperatures of 340-375 typically work best for cooking chile rellenos that are filled with precooked (not raw) fillings. This gets you a golden crispy exterior while allowing enough time to warm the center of the stuffed peppers.
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📖 Recipe
Smoked Brisket Stuffed Chile Rellenos
Ingredients
- 6 Hatch Chile Peppers or other mild chile peppers
- 16 Ounce Cream Cheese softened
- ¾ Cup Smoked Brisket Chopped of pulled
- 2 Tablespoons BBQ Sauce
- 2 Tablespoons Pickled Onions or sauteed onions
- Oil for Frying
- 3 Cups Tempura Batter
- ½ Cup Flour
Instructions
- If the chiles have not been roasted, roast them over a hot flame or a couple minutes per side under a broiler, then place in a plastic bag for 10 minutes. Peel the skin off of the peppers and cut a slit down the side. Remove the seeds and ribs from the inside of the peppers.
- Mix the softened cream cheese with the BBQ sauce, chopped brisket, and diced onions (if using).
- Fill the Hatch chile peppers with the brisket and cream cheese filling, then pinch to close. Place in the refrigerator for 2 hours or overnight.
- When you are ready to cook, make your batter per package or recipe instructions. Preheat oil in a pan or fryer to 350 degrees.
- Working in batches, dredge the stuffed chiles in the flour and then coat in the batter. Fry in the oil for about 5-6 minutes (2-3 minutes per side).
- Place the peppers on a paper towel lined plate to drain while you fry the other chiles.
- Serve with salsa and top with queso, additional BBQ sauce, or enchilada sauce.
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