Smoked Brisket Stuffed Chile Rellenos
These 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.
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.
Nutrition
Calories: 592kcalCarbohydrates: 68gProtein: 14gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 621mgPotassium: 227mgFiber: 2gSugar: 6gVitamin A: 1028IUVitamin C: 6mgCalcium: 79mgIron: 1mg
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