Name: Easy Chile Relleno with Smoked Brisket Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil; 1 small onion (diced); 3 cloves garlic (minced); 2 14-oz cans diced tomatoes; 2 canned chipotle peppers; 1 tsp chicken bouillon; 1 tsp smoked paprika; ¾ tsp dried oregano; ¼ tsp sea salt; ¼ tsp black pepper; ¼ tsp cumin powder; 1 tsp lemon juice; 8 large poblano peppers; ¾ lb smoked brisket (shredded); 1¾ cups jack or pepper jack cheese (shredded); 6 garlic cloves (crushed); ¾ cup all-purpose flour (divided); 8 large eggs; 1½ tsp sea salt; 1½ cups vegetable oil (for frying)

If you’re craving something that feels festive but is actually straightforward to make, you’ve hit the jackpot with my Easy Chile Relleno with Smoked Brisket Recipe. Trust me, once you try this, you’ll wonder how chile rellenos could ever be any other way. The smokiness from the brisket paired with creamy cheese and roasted poblano peppers makes for the ultimate comfort food that’s also pretty darn impressive.

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Why You’ll Love This Recipe

Simple yet Bold Flavors: The combination of smoky brisket and chipotle peppers makes every bite unforgettable.
Perfect for Any Occasion: Whether you’re making dinner for family or hosting friends, this dish always steals the show.
Easy to Make Ahead: Prepare the brisket and sauce ahead of time to keep stress minimal on the big day.
Hands-On Tips Included: I’ve shared all my little cooking secrets so yours turns out perfect every time.

A white plate on a white marbled surface holds a stuffed green pepper wrapped in a golden-yellow light crispy layer with a few white crumb pieces sprinkled on top and fresh green cilantro leaves for garnish. The pepper sits on a bright red chunky tomato sauce spread across the plate. Next to it is a serving of reddish-orange rice with small bits of white cheese mixed in and more cilantro leaves decorating the rice. The background shows a colorful cloth with pink, yellow, blue, and green patterns. photo taken with an iphone --ar 2:3 --v 7 - Easy Chile Relleno with Smoked Brisket, smoked brisket stuffed peppers, cheesy poblano chili rellenos, flavorful smoked meat recipes, festive Mexican comfort food

Ingredients You’ll Need

These ingredients come together to create that classic chile relleno goodness with a smoky twist. I recommend looking for fresh poblano peppers and quality smoked brisket—these really carry the flavors.

Flat lay of one small diced onion, three peeled garlic cloves, two peeled chipotle peppers, a small mound of smoky shredded brisket, a small pile of shredded pepper jack cheese, eight fresh large poblano peppers, a small heap of all-purpose flour, eight whole uncracked brown eggs with clean shells, a small white bowl of golden olive oil, a small white bowl containing dried oregano, a small white bowl with smoked paprika powder, a small white bowl with ground cumin, a small white bowl with black pepper, a small white bowl with sea salt, a small white bowl with lemon juice, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chile Relleno with Smoked Brisket, smoked brisket stuffed peppers, cheesy poblano chili rellenos, flavorful smoked meat recipes, festive Mexican comfort food

Olive oil: Use extra virgin if you can—it adds a nice fruitiness to the sauté.
Small onion: Diced finely for that perfect mellow base flavor.
Garlic cloves: Minced and crushed in different steps to build layers of garlicky goodness.
Canned diced tomatoes: Opt for fire-roasted for extra depth if available.
Chipotle peppers: Just two peppers pack a punch; canned ones are perfectly convenient.
Chicken bouillon: Adds a savory boost that rounds everything out.
Smoked paprika: Key to enhancing that smoky note without too much heat.
Dried oregano: A subtle herbaceous note that complements the peppers.
Sea salt & black pepper: Season smartly for balanced flavor.
Cumin powder: Earthy and warm, it’s a must in this recipe.
Lemon juice: Brightens the sauce with fresh acidity.
Poblano peppers: Large and fresh, these are the stars of the dish.
Smoked brisket: Shredded for easy stuffing, this is where the magic happens.
Jack or pepper jack cheese: Melts beautifully and adds creamy richness.
All-purpose flour: Divided for dredging and thickening the batter.
Eggs: Whipped up for the batter—airiness is the secret!
Vegetable oil: For frying—choose one with a high smoke point.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe as-is, but sometimes I like to switch things up depending on the occasion or what’s in my fridge. Don’t be afraid to personalize—it makes the dish even more yours.

Vegetarian version: Swap smoked brisket with sautéed mushrooms and black beans for a hearty, meat-free filling—I tested this once and it was just as satisfying!
Extra heat: Add more chipotle peppers or a dash of cayenne if you like it spicy; my family loves this fiery twist.
Cheese choice: Try queso fresco or a spicy queso for a different melt and flavor profile—great for when you want something lighter or creamier.
Make it gluten-free: Use gluten-free flour for dredging—perfect if you want to accommodate friends with dietary restrictions.

How to Make Easy Chile Relleno with Smoked Brisket Recipe

Step 1: Prep the Smoky Brisket Filling

First, heat the olive oil in a skillet over medium heat and sauté diced onions until softened—around 5 minutes. Toss in the minced garlic and cook for another minute, just until it’s fragrant (don’t let it burn!). Add your canned diced tomatoes, chipotle peppers, chicken bouillon, smoked paprika, oregano, sea salt, black pepper, cumin powder, and lemon juice. Let this simmer gently for 10 minutes so the flavors meld together. Stir in the shredded smoked brisket, allowing it to absorb all those smoky sauce notes. By the time you’re done, your kitchen will smell incredible.

Step 2: Roast and Prepare the Poblano Peppers

Roasting poblanos is where the flavor deepens. You can do this over a gas stove flame or under the broiler—turn the peppers until charred all over. Then, pop them in a sealed bowl or zip-top bag to steam for about 10 minutes; this makes peeling easier. Once cooled, gently peel off the skins without tearing the peppers. Make a careful slit down one side and remove seeds, prepping each pepper like a little edible boat waiting for that brisket and cheese filling.

Step 3: Stuff and Assemble the Chile Rellenos

Stuff each poblano generously with the brisket mixture and a good handful of shredded jack or pepper jack cheese. Be patient—it’s tempting to overfill, but too much filling can make flipping tricky. The goal is a satisfying yet manageable bundle that holds together beautifully when fried.

Step 4: Make the Batter and Fry to Golden Perfection

Crush the garlic cloves finely and whisk them into the eggs with the sea salt. Beat the eggs until fluffy—that’s your golden crispy coat. Lightly dredge the stuffed peppers in some flour to help the batter stick, then dunk them into the egg mixture. Heat vegetable oil in a pan over medium-high heat—about 1.5 cups or enough for shallow frying. Fry the peppers until golden on all sides, about 3-4 minutes per side, working carefully to prevent the batter from falling off. Drain on paper towels to keep them crispy.

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Pro Tips for Making Easy Chile Relleno with Smoked Brisket Recipe

Roast Poblanos Over Direct Flame: I discovered that roasting on a gas flame gives a better char and flavor than just broiling.
Keep the Egg Batter Airy: Whisk your eggs until fluffy — it creates a lighter, crispier coating every time.
Don’t Skimp on Oil Temperature: Too low, and the peppers soak oil; too high, and the batter burns. Aim for a steady medium-high heat.
Use a Slotted Spoon to Flip: It helps keep the batter intact and prevents breakage—something I wish I knew sooner!

How to Serve Easy Chile Relleno with Smoked Brisket Recipe

A white round plate on a white marbled surface holds a serving of reddish-orange rice on the left side, topped with fresh green cilantro leaves and small bits of white cheese. To the right of the rice is a golden-brown fried pepper resting on top of a thick, chunky red sauce spread on the plate. The fried pepper has a slightly crispy texture, garnished with scattered white cheese bits and a few cilantro leaves. The plate is placed on a colorful patterned cloth with bright pink, blue, yellow, and green designs. photo taken with an iphone --ar 2:3 --v 7 - Easy Chile Relleno with Smoked Brisket, smoked brisket stuffed peppers, cheesy poblano chili rellenos, flavorful smoked meat recipes, festive Mexican comfort food

Garnishes

I like to keep it classic with a sprinkle of fresh cilantro and a dollop of Mexican crema or sour cream. Sometimes I add pickled red onions or a squeeze of lime to cut through the richness. These small touches really brighten the plate.

Side Dishes

My family goes crazy for serving this with warm Mexican rice and refried beans on the side. For a fresh crunch, I sometimes add a simple jicama and cucumber salad dressed with lime and chili powder.

Creative Ways to Present

For parties, I like to serve individual chile rellenos topped with microgreens on a platter with colorful salsa roja drizzled around. It adds festive flair and makes everyone feel like it’s a special meal. You can also slice them in half for easier sharing and plate with colorful sides for a vibrant presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you will!), refrigerate them in an airtight container. The flavors actually deepen overnight, which is always a plus in my book. Just keep that crispy exterior in mind—it softens over time, so it’s best eaten within 2 days.

Freezing

I’ve frozen the filling separately with great success—just thaw and reheat when ready. Freezing the assembled stuffed peppers is possible but not ideal as the texture changes and batter gets soggy. My advice? Freeze what you can to keep that fresh mouthfeel.

Reheating

To reheat, I use the oven or air fryer at 350°F to help crisp the exterior back up without drying out the filling. Microwave is best avoided unless you’re in a pinch, as it makes the batter soft and rubbery.

FAQs

Can I use a different type of pepper for this Easy Chile Relleno with Smoked Brisket Recipe?

Absolutely! While poblanos are traditional for their mild heat and size, you can experiment with Anaheim or even large sweet bell peppers if you prefer less spice or easier peeling.
How long does it take to make this recipe from start to finish?

The entire process usually takes about 45 minutes, including roasting peppers and prepping the brisket filling. Once you get the hang of it, you might even shave off a few minutes!
Can I make this recipe without smoked brisket?

Yes, you can substitute smoked brisket with ground beef, pulled chicken, or even a plant-based protein. Just adjust seasoning accordingly to keep that bold flavor.
What’s the best way to peel the roasted poblanos?

After roasting, sealing them in a bowl or bag and letting them steam for 10 minutes loosens the skins, making them easier to peel by hand or with a gentle rub using a paper towel.
Is this recipe gluten-free?

The traditional recipe uses all-purpose flour for dredging, but you can easily swap with a gluten-free flour blend to make it safe for gluten-sensitive eaters.

Final Thoughts

Honestly, this Easy Chile Relleno with Smoked Brisket Recipe has become a weekend favorite in my house. It feels special but isn’t complicated, and the smoky, cheesy filling hits all the right notes. If you want a recipe that wows without a fuss, give this one a try—I promise you’ll be getting requests for seconds (and thirds!). Cooking it has been such a joy for me and I’m excited for you to enjoy it just as much.