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Cowboy Brisket & Hatch Chile Queso


  • Author: theperksofbeingus
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

When you smoke a big piece of meat on the weekend, y’all are able to make plenty of meals through out the week!

The brisket from https://shopfeltonangusbeef.com/collections/specialty

is our favorite!

!

This Angus beef brisket is ranch raised in Montana, and cooks up to a delicious tender perfection!

If you don’t have a smoker, you can always get some extra smoked brisket next time y’all are out at your favorite BBQ place, and whip this up in no time!


Scale

Ingredients

Queso:

  • 4 tablespoons butter
  • ½ onion, chopped fine
  • 3 small jalapenos, seeded, 1 cut into rings, 2 cut into small dice
  • ½ cup white vinegar
  • 2 Hatch chilies
  • 1 pablano chili
  • 34 garlic cloves, shredded finely with a micro plane
  • 1 c. half and half
  • 1 lb. white American cheese cut into cubes
  • 6 oz Monterey jack cheese, cut into cubes
  • 6 oz. Pepper Jack cheese, cut into cubes

 

Pico de Gallo:

  • 4 roma tomatoes cut into cubes (or 1 pint cherry tomatoes halved)
  • 1/2 small red onion, very small dice
  • 1 to 2 Tablespoons finely minced fresh cilantro, to taste
  • 1/2 lime, juiced
  • Dash of sea salt

 Toppings:

  • ¾ pound sliced brisket, chopped into bite size pieces
  • 1 cup beef broth
  • 1 can black beans, drained, & rinsed with water
  • 1 teaspoon chili lime spice
  • Juice of half a lime
  • 1 teaspoon cilantro

Instructions

Instructions

  • Place jalapeno rings into vinegar in glass bowl, sit aside
  • Roast hatch chilies over an open flame till black
  • Place chilies into a glass bowl, and cover with plastic wrap for at least 20 minutes
  • While hatch chili is sweating, prepare Pico by combining all ingredients into a bowl
  • In a cast iron pan melt butter over medium heat. Stir in the onion and sweat for 1 minute.
  • Add in jalapeno, sweating another minute.
  • Stir in garlic, and continue to stir, until garlic melts into butter, making sure to not burn.
  • Pour in half and half and bring to a simmer, stirring continuously
  • Stir in all of the cubes of cheese and stir until melted.
  • Remove hatch chilies & under running water, remove skin and seeds
  • Slice chilies into small strips
  • Stir into the queso
  • Warm the beef broth in a pan, with brisket
  • Squeeze ½ a lime into the black beans in a glass bowl, and sprinkle with chili lime seasoning
  • Warm black beans for 45 seconds on microwave, then sprinkle with cilantro
  • Top queso with black beans, brisket, additional jalapenos & cilantro
  • Serve with warmed tortilla chips and guacamole

Notes: Served with guacamole, recipe http://www.theperksofbeingus.com/guacamole/


Keywords: quest cheese dip brisket

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