Leftover Brisket Queso Recipe
A wonderful cheesy queso chock full of smoked brisket. What a great way to use up leftover brisket.
Servings 12 Servings
Calories 435kcal
Cost $14
Ingredients
Pico de Gallo
- 2 roma tomatoes diced small
- ½ cup white onion diced small
- 1 cloves garlic pressed
- 1 jalapeño pepper stemmed, seeded and diced
- ¼ cup cilantro chopped
- 2 tbs olive oil
- 1 lime juiced
- ½ teaspoon kosher salt
Queso
- 1 lb brisket cooked and chopped
- 1 cup white onion diced
- 1 glove garlic diced
- 16 oz white American cheese cubed or grated
- 1 cup heavy cream
- ¼ cup cilantro chopped
- 3 cup tortilla chips
Instructions
Pico De Gallo
- Add the tomatoes, onion, garlic, jalapeño, cilantro, olive oil, lime and salt to a medium bowl and mix well. Adjust salt as needed.
Brisket Queso
- Heat the chopped brisket in 1 tablespoon of canola oil until browned. Remove from heat and set aside.
- In a medium sauce pan, add the olive oil and onion. Cook for 3 minutes. Add the garlic and cook for 1 minute. Be careful and do not let the garlic burn.
- Add ¼ cup of the heavy cream and simmer for one minute. Add the cheese and stir every 30 seconds.
- Once the cheese has melted, add the remaining cream and stir until combined. Stir in the pico de gallo and simmer for 10 minutes, stirring frequently.
- Place in a serving bowl and top with the brisket and cilantro and serve with chips.
Video
Nutrition
Serving: 0.3cup | Calories: 435kcal | Carbohydrates: 25g | Protein: 18g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 860mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 796IU | Vitamin C: 6mg | Calcium: 449mg | Iron: 2mg