Brisket Queso
Brisket Queso is one of the best appetizers to make with leftover smoked brisket. Perfect to serve with your favorite Tex- Mex dishes. Made with six ingredients and ready in under 10 minutes.
Servings: 8 Servings
Calories: 394kcal
Ingredients
- 16 ounces Velveeta cheese
- 1/2 cup picante sauce or salsa
- 1/2 cup heavy whipping cream
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 pound chopped smoked brisket
- fresh cilantro optional garnish
- candied jalapeños optional garnish
- diced tomatoes optional garnish
- tortilla chips for serving
Instructions
- Cut Velveeta into chunks and place in a non-stick pan with picante sauce, cream, granulated garlic and ground cumin.
- Cook over medium heat, whisking until Velveeta is melted and mixture is well combined.
- Meanwhile, place chopped brisket in a skillet and cook over medium heat, stirring until heated through.
- Spoon queso into bowls and top with brisket, cliantro, tomatoes and candied jalapeños.
- Serve with tortilla chips.
Notes
Store leftover queso in an airtight container in the refrigerator up to 1 week. Brisket can be stored in an airtight container up to 3 days.
Reheat queso in a non stick pan over medium heat, adding a tablespoon or two of milk, whisking until heated through.
Nutrition
Serving: 1g | Calories: 394kcal | Carbohydrates: 8g | Protein: 26g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Cholesterol: 122mg | Sodium: 1030mg | Fiber: 1g | Sugar: 6g