Brisket Stuffed Hatch Mac N Cheese Bites

Directions Print

1. For the Mac N Cheese, place the boil in the bag queso in a large pot of water and simmer until 145°F is reached. In a separate large pot bring 5 quarts of water to a boil and cook the elbow macaroni. Drain the pasta when al dente. When done mix the queso and cooked pasta with the cream and shredded loaf cheese in a large bowl. Place in a hotel pan and refrigerate overnight.
2. For the brisket filling, in a sauté pan cook the minced onion and jalapeno season with salt and pepper. Set aside and reserve. Chop or pulse in a food processor the brisket until it resembles a small dice. Mix the brisket in a bowl with the onion, jalapeno mixture. Add the sauce just enough to bind the filling together. Keep the mixture cold until needed.
3. For the Mac N Cheese Bites, with a 2 ounces scoop portion the chilled mac n cheese. Create a crater in the middle of each 2 ounces portion and place 1 tablespoon of the brisket mixture. Continue to work the portion until the brisket is completely covered with the mac n cheese. Repeat until all done. Place in the freezer for 30 minutes for a hard chill. Set up a traditional breading station with flour, pre dip batter and panko bread crumbs. Begin in the flour, then the batter, finish in the panko, and deep fry for 5-7 minutes at 350°F. Serve with Jalapeño Ranch and enjoy.