Brisket Queso
Brisket Queso is a fantastic appetizer to make on the grill or smoker for any weekend cookout or get together with friends and family. Smoked brisket mixed into the classic Velveeta and Rotel queso.
Appetizers are often the best part of a meal and our Cheesy Bean Dip is a surefire hit to make on the grill alongside Brisket Queso. These Nacho Cheese Jalapeño Poppers are another crowd favorite that you have to try.
Brisket Queso ~ Easy Appetizer
Leftover smoked brisket is great to have on hand to add to dishes like smoked mac and cheese or for making nachos. We are adding it to the easiest queso recipe and letting it get smoky and delicious on the grill. Try it and you’ll never want to go back to regular queso again.
Ingredients for Brisket Queso:
- Smoked Brisket
- Velveeta
- Rotel Tomatoes & Green Chiles
- Heavy Whipping Cream
- Green Chile Powder
For Serving:
- Jalapeños
- BBQ Sauce
- Cilantro
- Chips for Serving
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How to Make Brisket Queso:
- Chop brisket and place in a small cast iron skillet or small foil pan.
- Cut Velveeta into 1 – 2 inch chunks and place in a large cast iron skillet or foil pan.
- Add Rotel, heavy cream and green chile powder.
- Stir to combine.
- Place the large skillet with cheese mixture over indirect fire along with the small skillet of brisket.
- We used our Large Big Green Egg and used a wire rack to stack the skillets, this works well with foil pans also.
- Cook with the grill closed for about 10 -15 minutes.
- When the cheese is melted, stir to combine.
- Stir in the brisket and mix to combine.
- Remove from the grill.
- Serve immediately with chips and top with jalapeños, cilantro and BBQ sauce if desired.
How to Store and Reheat:
- Store leftover queso in an air tight container in the refrigerator up to 4 days.
- Reheat in a skillet or small pan with a tablespoon of milk. Cook over medium-low heat, stirring until melted.
More Grilled Appetizers to Try:
- Jalapeño Poppers with Brisket and Bacon
- Hot Honey Boneless Wings
- Jalapeño Cream Cheese Dip
- Armadillo Eggs
Make a batch of this delicious Brisket Queso the next time you have a bit of leftover brisket. It’s a quick and easy recipe that is sure to please the entire crowd.
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Brisket Queso
Ingredients
- ½ pound smoked brisket
- 24 ounces Velveeta Processed Cheese
- 10 ounce can Rotel Tomatoes with Green Chiles
- ¼ cup heavy whipping cream
- 1 tablespoon green chile powder
Instructions
- Prepare a grill fire or smoker to 300° using pecan or hickory for smoke flavor.
- Chop brisket and add to a small cast iron skillet or foil pan.
- Cut Velveeta into 1-2 inch chunks and place in a large cast iron skillet or foil pan.
- Add Rotel tomatoes with the juice along with the heavy cream and green chile powder. Stir to combine.
- Place the large skillet over indirect heat and use a wire rack to stack the small skillet of brisket over the top.
- Cook with the grill lid closed for about 10 minutes. When cheese is melted and bubbly, stir until well combined.
- Mix in brisket and remove from the grill.
- Serve immediately with chips and your favorite toppings like jalapeños and cilantro.
Notes
- Store leftover queso in an air tight container in the refrigerator up to 4 days.
- Reheat in a skillet or small pan with a tablespoon of milk. Cook over medium-low heat, stirring until melted.
