- Poblano peppers, roast to allow to peel. I oil them and put in a 350 deg oven until bubble on all sides then let rest and skin. If I had a gas stove I'd do over an open flame but don't these days.
- cook some mexican rice use your favorite recipe I will toast on a skillet then add onion, garlic cook until the vegtables are tender then add to chicken broth with a tablespoon of tomato paste, some kosher salt and cumin added along with some oregano. simmer covered for 20 min or until tender.
- chop healthy portion of smoked brisket and mix into cooled cooked rice mixture then add mixed shredded cheese, queso fresco cheese to it and stuff into the peppers.
- cover with some panco and bake in the oven until golden brown and cheese is fully melted.
Serve with some salsa verde and black beans would be nice
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