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.
Servings: 8 Servings
Calories: 378kcal
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.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 11g | Protein: 23g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Cholesterol: 108mg | Sodium: 1452mg | Sugar: 8g