Let’s play a game. When I say Texas, what words come to mind? Tex-Mex? Big hair? Long horn cows? As a chef, I think about the local cuisine and discovering my new home through ingredients. The Amy-way of immersing into a new assignment is figuring out the food culture, then adapting it into something uniquely my own. So, when the military brought us from Hawaii to Texas, I began sampling food like I was on a mission.
Remember that word association game we played a bit ago? Well we are going to turn it into a tasty, Texas-style meal that is sure to please even the pickiest of eaters. The recipe is a mildly spicy, super creamy and ooey-gooey, cheesy–brisket stuffed poblano pepper. We are mixing the love of Tex-Mex and also smoked brisket. I can’t think of anything that screams Texas louder than that — besides the Dallas cheerleaders.
6 poblano chilis
1 yellow onion
8 garlic cloves
2 tsp salt, divided
1 tbsp olive oil
1 cup diced butternut squash (steam in bag preferred)
4 oz crumbled goat cheese
16 oz shredded Colby jack, divided
6 oz precooked smoked brisket (if you cannot find precooked brisket you can always use steak)
1 bushel cilantro
1 can diced fire roasted tomatoes
.7 oz can fire roasted green chilis
1 tbsp Mrs. Dash Fiesta Lime seasoning
12 oz sour cream
1 can green enchilada sauce
- Begin by roasting your poblano peppers for 10 minutes at 350 degrees. They need to tender enough to manipulate, but not fully cook.
- While the poblanos are roasting, finely chop the garlic, yellow onion and the jalapenos (seeds removed) and saute in them olive oil over medium heat for 8 to 10 minutes.
- 3. Once the poblanos have been pulled from the oven and cooled, cut them lengthwise up the wide side of one half. We are going to stuff them, so do not cut all the way through to the other side. Once they are cut, scoop out the seeds and set the poblano peppers aside.
- Add the chopped butternut squash to the onion/garlic/jalapeno mixture and cook for another 5 to 7 minutes on a medium high heat. Add salt to taste.
- In a large bowl, mix together room temperature goat cheese, 8 oz shredded cheese,diced green chilis, chopped brisket, can of tomatoes (drained),½ cup sour cream, chopped cilantro leaves, sauteed garlic/onion/jalapenos/butternut squash, salt and Mrs. Dash.
- Stir the stuffing mixture together so that everything is evenly mixed. Stuff each pepper until it is full.
- In your desired baking dish, spoon in ¼to½ cup of the enchilada sauce. Lay the peppers on top and add the rest of the enchilada sauce.
- Top with the rest of the shredded cheese and bake for 30 to 35 minutes at 350 degrees.
- Top with more sour cream and cilantro if desired. Garnish with radishes, lime wedges or anything else you choose.