Description
This Roasted Poblano Brisket Dip is a creamy and flavorful Tex-Mex appetizer that combines tender brisket with smoky roasted poblano peppers, cream cheese, and a blend of melted Monterey Jack and cheddar cheeses. Perfect for parties or game day, this warm dip offers a cheesy, savory bite with a hint of spice, ideal for serving alongside tortilla chips, toasted baguettes, or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 2 roasted poblano peppers, peeled, seeded, and diced
- 1 1/2 cups cooked brisket, finely chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a small baking dish to prevent sticking.
- Sauté Garlic and Brisket: In a skillet over medium heat, warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the chopped brisket and diced roasted poblano peppers and cook for 2 to 3 minutes to heat through, then remove from heat.
- Mix Cheese Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and creamy.
- Add Cheese and Spices: To the cream cheese mixture, add the shredded Monterey Jack and cheddar cheeses along with ground cumin, salt, and black pepper. Mix thoroughly to blend all flavors.
- Combine with Brisket Mixture: Fold the warm browned brisket and poblano pepper mixture into the cheese base, ensuring everything is evenly distributed.
- Bake the Dip: Spread the combined mixture into the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes until the dip is hot, bubbly, and lightly golden on top.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro if desired, and serve the dip warm with tortilla chips, toasted baguette slices, or fresh vegetables.
Notes
- To roast poblano peppers at home, place them under a broiler or directly over an open flame until the skin is charred and blistered. Then, transfer them to a covered bowl and let steam for 10 minutes before peeling off the skin.
- This dip is fantastic served warm and pairs exceptionally well with tortilla chips, toasted baguette slices, or crisp fresh vegetables.
