Vegetarian Brisket Queso
Indulge in the creamy, flavor-packed delight of Vegetarian Brisket Queso—a plant-based twist on a Tex-Mex favorite that’s perfect for game day or your next party spread. This recipe combines tender, smoky plant-based brisket with a medley of sharp cheddar and Monterey Jack cheeses, melted into a velvety queso base enhanced by garlic, onions, jalapeños, and zesty diced tomatoes with green chilies. Infused with warming hints of ground cumin and garnished with fresh cilantro and a squeeze of lime, this queso dip delivers bold, savory flavors with a touch of spice. Quick and easy to make in just 40 minutes, it’s served hot, ready for scooping with your favorite tortilla chips. Vegetarian brisket queso is the ultimate crowd-pleaser—rich, creamy, and 100% meat-free!
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Ingredients
- 8 ounces plant-based brisket
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 small jalapeño, seeded and chopped
- 10 ounces canned diced tomatoes with green chilies
- 12 ounces evaporated milk
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped
- 1 whole lime, cut into wedges
Directions
Step 1
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step 2
Add the minced garlic and chopped jalapeño to the skillet, cooking for another 2 minutes until fragrant.
Step 3
Incorporate the plant-based brisket, breaking it up into smaller pieces. Cook until it's browned and heated through, approximately 5 minutes.
Step 4
Stir in the canned diced tomatoes with green chilies and the evaporated milk. Bring the mixture to a gentle simmer.
Step 5
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheeses are completely melted and the mixture is smooth and creamy.
Step 6
Season the queso with ground cumin, salt, and black pepper, adjusting to taste.
Step 7
Reduce the heat to low and let the queso gently simmer for an additional 5 minutes to allow flavors to meld, stirring occasionally.
Step 8
Transfer the queso to a serving dish and garnish with chopped cilantro.
Step 9
Serve hot with lime wedges on the side for squeezing over the queso and enjoy with your favorite tortilla chips.
Nutrition Facts
| Serving size | (1540.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3014.1 |
| Total Fat 209.5g | 0% |
| Saturated Fat 105.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 459.1mg | 0% |
| Sodium 6157.6mg | 0% |
| Total Carbohydrate 111.6g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 56.3g | |
| Protein 189.6g | 0% |
| Vitamin D 369.4IU | 0% |
| Calcium 4475.0mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 3013.9mg | 0% |
Source of Calories