Description
Indulge in the rich and flavorful Roasted Poblano Brisket Dip, a creamy and cheesy Tex-Mex appetizer perfect for any gathering. This decadent dip features the smoky heat of poblanos, tender brisket, and a blend of gooey cheeses, all baked to perfection.
Ingredients
Scale
Roasted Poblano Brisket Dip:
- 2 roasted poblano peppers (peeled, seeded, and chopped)
- 1½ cups shredded cooked brisket
- 1 tablespoon olive oil
- ½ small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 (8-ounce) package cream cheese (softened)
- ½ cup sour cream
- ½ cup shredded pepper jack cheese
- ½ cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Aromatics and Brisket: In a skillet over medium heat, sauté onion in olive oil until soft. Add garlic, poblano, and brisket. Cook for 2 minutes.
- Mix Cheeses and Seasonings: In a bowl, combine cream cheese, sour cream, pepper jack, cheddar, paprika, cumin, salt, and pepper until smooth. Stir in the brisket mixture.
- Bake the Dip: Transfer the mixture to a baking dish. Bake for 20–25 minutes until hot. Broil for 1–2 minutes for a golden top.
- Garnish and Serve: Garnish with cilantro and serve warm with chips, bread, or veggies.
Notes
- For a smoky twist, add chipotle hot sauce or smoked cheddar.
- This dip can be prepared in advance and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ¼ cup
- Calories: 210
- Sugar: 2g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 50mg
