Smoked Brisket Queso
Smoked Brisket Queso for a delicious bowl of melty cheese and savory brisket.
Servings: 10 People
Ingredients
- 4 fresh jalapenos seeds removed and diced to about ¼”
- 1 ½ cups roma tomatoes diced to about ¼”
- 18 oz good quality white American cheese cubed
- 10 oz monterey jack cheese shredded
- 12 oz chopped brisket
- 1 cup heavy whipping cream
- 2 tsp chili powder
- ½ tsp cumin
- 1 tsp granulated garlic
- ½ tsp red pepper flake
- ½ tsp kosher salt
- 1 tsp fresh ground black pepper
- Blue corn tortilla chips
- Fresh jalapeno and tomato or pico de gallo for the topping
Instructions
- Start by preheating your smoker to 250 degrees. While its preheating, all ingredients to a 12” cast iron skillet. I suggest adding the two different types of cheese, the jalapenos, tomato and brisket in their own pile in the skillet. Pour the cream and sprinkle the spices over the entire skillet.
- Once your smoker is preheated, place the skillet in your smoker and let it go for about 45 minutes uncovered until the edges start to slowly bubble. Remove from the smoker and stir the ingredients together for 2-3 minutes to fully combine the two cheeses and the cream.
- Place the skillet back in the smoker uncovered for another 15 minutes or until the edges start to bubble again. Remove the smoker, give one last stir and top with the fresh tomato and jalapeno or pico de gallo and serve with the blue corn tortilla chips.
- Enjoy!
Video
Nutrition
Calories: 440kcal | Carbohydrates: 5g | Protein: 24g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1183mg | Potassium: 341mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1557IU | Vitamin C: 12mg | Calcium: 770mg | Iron: 2mg