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Flavorful Smoked Queso Dip Recipe with Brisket Burnt Ends and Jalapeño

smoked queso dip with brisket burnt ends and jalapeño - featured image
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A smoky, cheesy queso dip featuring tender brisket burnt ends and fresh jalapeños for a lively kick, perfect for casual parties and game day.

Ingredients

Scale
  • 1 cup brisket burnt ends, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 8 ounces cream cheese, softened
  • 1 cup whole milk
  • 2 medium jalapeños, finely chopped (seeds removed for less heat)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and black pepper, to taste
  • Fresh cilantro, a handful chopped (optional, for garnish)

Instructions

  1. Prepare the brisket burnt ends: cube raw brisket into 1-inch pieces and smoke at 225°F for 4-5 hours until tender and caramelized, or chop leftover burnt ends into bite-size pieces. Set aside.
  2. In a medium saucepan over medium heat, add a splash of oil or butter. Sauté the diced onion until translucent, about 5 minutes.
  3. Add minced garlic and chopped jalapeños; cook for another 2 minutes until fragrant.
  4. Lower heat to medium-low. Add softened cream cheese, stirring constantly until melted and creamy.
  5. Slowly pour in whole milk, whisking gently to blend into a smooth sauce, about 3-5 minutes.
  6. Gradually add shredded sharp cheddar and Monterey Jack cheeses, stirring constantly to melt evenly over low heat for 5-7 minutes until silky and thick.
  7. Stir in smoked paprika, cumin, salt, and black pepper. Adjust seasoning to taste.
  8. Fold in chopped brisket burnt ends gently and warm through for 2-3 minutes to meld flavors.
  9. Transfer dip to a serving dish or slow cooker set on warm. Garnish with chopped fresh cilantro and serve warm.

Notes

Use fresh shredded cheese for smooth melting; soften cream cheese before use to avoid lumps. Keep heat low when melting cheese to prevent grainy texture. Adjust jalapeño seeds for desired heat level. If dip is too thick, add a splash of milk; if too thin, add more cheese or cream cheese. Leftovers keep well refrigerated for up to 4 days and reheat gently with added milk to restore creaminess.

Nutrition

Keywords: queso dip, smoked brisket, burnt ends, jalapeño, cheesy dip, party dip, game day recipe, smoky dip

Find it online: https://blixfood.com/flavorful-smoked-queso-dip-recipe-with-brisket-burnt-ends-and-jalape-n-o/