Well, I told you all I would let you know how the pablanos stuffed with brisket turned out, and I’m happy to report they were worthy of a second attempt.
So how did I do them?
First I cut and cored the peppers, and then steamed them just until they started to turn tender. I chopped my brisket, and warmed it up. I then placed a cheese stick into the peppers, and surrounded them with the beef. After all that was done – hard work, I know, I popped them into a 350 degree oven.
While they baked, I mixed some Verde sauce with a bit of cream cheese, just to create a sort of cream sauce for the tops of the peppers.
Admittedly, I could’ve let the peppers bake a bit longer – the cheese sticks were still in stick form – but we were all ready to eat. So I pulled the peppers out, laid them on a plate, and covered them with the sauce.
The sauce was amazing. It would make a great party dip. Then again, anything with cream cheese usually does make a great party dip. The peppers, and the sauce, were a bit too spicy for me, but the flavours all went well together. If I were to make them again, or when I make them again, I will mix shredded cheese with the chopped beef for a more cheesy consistency. I will also bake them longer. Even better would be if I could batter and fry them, but Husband is on a two week long Atkins sort of thing, so I may never get to do that.
One thing I did learn? Verde sauce does not mix well with tomatoes, at least not as a salad. It kind of tasted like a garage – a car guys garage, not a regular garage. It was edible, so I finished it, but I will not repeat it. Oh well. Now I know!