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Flavorful Smoked Queso Recipe with Tender Brisket and Roasted Green Chiles

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A smoky, creamy queso dip featuring tender chunks of smoked brisket and roasted green chiles, perfect for casual gatherings and game nights.

Ingredients

Scale
  • 1 cup smoked brisket, chopped into bite-sized chunks
  • 1 cup roasted green chiles, peeled and chopped
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup milk (whole or 2%)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Chop the smoked brisket into 1/2-inch bite-sized chunks. Peel and chop the roasted green chiles into similar size. Finely dice the onion and mince the garlic and jalapeño if using. (About 10 minutes)
  2. Melt butter in a medium saucepan over medium heat. Add diced onion, garlic, and jalapeño. Cook for 3-4 minutes until onions are translucent and fragrant, stirring often.
  3. Sprinkle in ground cumin and smoked paprika. Stir for about 30 seconds to lightly toast the spices.
  4. Lower heat to medium-low. Add cream cheese and stir until softened and starting to melt. Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly to prevent clumping. Cook for 5-7 minutes until smooth and creamy.
  5. Slowly pour in milk while stirring, keeping heat low to medium-low to avoid curdling. Continue stirring until queso is silky and pourable.
  6. Gently fold in chopped smoked brisket and roasted green chiles. Cook for another 3-4 minutes until heated through. Taste and season with salt and pepper as needed.
  7. If queso is too thick, add a splash more milk to reach desired consistency. If too thin, cook a bit longer on low heat, stirring frequently until creamy but thick enough to cling to chips.

Notes

Keep heat low and stir constantly to prevent cheese from becoming grainy. Shred cheese fresh for best meltability. Add milk gradually to maintain smooth texture. Fold in brisket gently at the end to keep it tender. Leftovers can be refrigerated for up to 3 days or frozen; reheat gently with a splash of milk.

Nutrition

Keywords: smoked queso, brisket queso, roasted green chiles, smoky dip, game day recipe, creamy queso, easy appetizer

Find it online: https://chrisfeasts.com/flavorful-smoked-queso-recipe-with-tender-brisket-and-roasted-green-chiles/