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Beef breast recipe with smoked Queso shirt remnants

Using this smoked Queso Dip Chest recipe branches gives new life to smoked beef breast, so that not even a bite of beef is wasted.

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Smoked cheese recipe with leftovers

Who doesn’t love cheese? This smoked cheese room is loaded with corn, black beans and chopped chestnuts! I promise you, this is a recipe that you will make again and again and rejoice that you have leftovers.

Need to learn how to smoke in the first place? Read this post: Tips and Tricks for Smoked Beef Chest!

Chest recipes

Someone in the comments will surely tell me that he has never had a chest left because they are the best, well, congratulations to you.

I, however, have a small family and when I smoke a 14-pound packing chest, which is out of this world, if I may say so myself, there will be some leftovers.

We often slice and vacuum the rest of the breast or make sandwiches or tacos with the rest of the breast, but this smoked queso dip is my favorite way to use beef breast when looking for the ultimate recipe for comfortable food.

Smoked Queso Dip is easy to make and normally we already have all the ingredients in the pantry, so it’s always convenient.

dipping a smoked triscuit in smoked dip queso

Ingredients for Smoked Dip Cheese Recipe with Chest Scrap

Chest: You can’t make queso with chest if you don’t have chest around. So, whether you’re using fresh breasts or the rest of your breasts, I recommend using a 16 oz mince.

Cheese: 16 oz Velveeta cheese.

Delicious toasts: 1 can of corn, 1 can of roasted tomatoes, 1 can of black beans, 1 of fresh jalapeno and ¼ cup of green tea.

Grill flavor: ¼ BBQ sauce cup and 1 teaspoon dry friction BBQ.

smoked queso dip with leftover chest served with tortilla chips and triscuits

Dippers

What is queso without something to sink it into? I use tortilla chips and triscuits to soften, pick and enjoy queso!

Ingredients for making smoked queso dip with smoked brisket

How to make Cheso Dip Chest Recipe

Cut your chest into a food processor. In a food processor pulse, 1 lb of smoked cooked breast until cut into equal pieces.

Add ingredients to a pan. Once chopped, add the breast along with all the other ingredients in an 8-inch skillet or cast iron skillet. Don’t worry if it’s stuffed to the brim, it will cook as the Velveeta cheese melts.

Cook the cheese. Set the smoker to 325 degrees F. and cook the queso dip for about 30 minutes. Mix the ingredients until the cheese is completely melted, then cook for another 10 minutes until the queso dip boils.

Gasket. Cover the smoked queso dip with chopped coriander and diced bell peppers (optional) and serve yourself with your favorite tools!

dipping a tortilla chip in smoked dip queso

Cooking tips, tricks and recipes

Adding spices or adding heat: We all have different thresholds for heat and little can go a long way. You can add red pepper flakes, jalapeño peppers, marinated chipotle peppers or hot sauce to increase the heat a little.

Cool it: If the cheese queso dip is too hot or spicy, it’s not your style, you can always add a little brown sugar or your favorite grilled sauce to balance the spice. You can also add a creamy powder for the perfect way to cool your tongue.

Storage of the remaining Queso Dip: This queso dip will take about 4-5 days to refrigerate in an airtight container. Do you want to keep the remaining dip longer? You can freeze it in an airtight container for up to 90 days.

Reheating the rest of the chest Queso: The remaining beef breast cheese dip is a delicious recipe, but honestly, it’s even better reheated the next day! The best way to reheat is to use a Crock-Pot or a slow cooker. If you don’t have one, you can let it boil over medium heat in a cast iron skillet covered with aluminum foil.

Recipe variants: You can do much more with this recipe than just diving. Pour some queso over the rice pilaf and mix it together to make sticky rice with cheese or pour the queso over some breast sandwiches, make breast nachos or taquitos for the perfect way to make the most of your leftovers!

Click here to see my amazing golden brown smoked egg roll recipe that will absolutely amaze you.

smoked queso dip using the rest of the breast served in a cast iron skillet

More grilling ideas left


dipping a smoked triscuit in smoked dip queso

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Pine tree

Cheese recipe with smoked brisket

Using this smoked Queso Dip Chest recipe branches gives new life to smoked beef breast, so that not even a bite of beef is in the waist.

Key word Cast Iron Recipe, Chest Waste Recipe, Smoked Chest Recipe, Smoked Dip Queso

Instructions

  • In a food processor, 1 lb of cooked smoked breast pulses until it is cut into equal pieces. Add the chopped breast along with all the other ingredients in an 8-inch pan. Don’t worry if it’s filled to the brim, it will cook as Velveeta melts.

  • Set the smoker to 325 degrees F. and cook the Queso Dip for about 30 minutes. Mix the ingredients until the cheese is completely melted, then cook for another 10 minutes until the Queso Dip boils.

  • Cover the smoked queso box with chopped coriander and diced bell peppers (optional) and serve with your favorite tools

Notes

Portion size may vary. Portion size of about ⅔ dip cup. Tortilla and Triscuits chips are not included

Nutrition

Service: 6oz | Calories: 274kcal | Carbohydrates: 26g | Protein: 2. 3g | Fatty: 9g | Saturated fat: 5g | Cholesterol: 48mg | Sodium: 898mg | Potassium: 527mg | Fiber: 4g | Sugar: 10g | Vitamin A: 795yl | C vitamin: 5mg | Calcium: 301mg | Iron: 2mg


Nutritional information

Cheese recipe with smoked brisket

Servings Per Serving (6 oz)

Calories 274
Calories from fat 81

% Daily value *

Fatty 9g14%

Saturated fat 5g31%

Cholesterol 48 mg16%

Sodium 898 mg39%

Potassium 527 mg15%

Carbohydrates 26 g9%

4g fiber17%

10 g sugar11%

Protein 23 g46%

Vitamin A 795IU16%

C vitamin 5 mg6%

Calcium 301 mg30%

Iron 2 mg11%

* Daily percentage values ​​are based on a 2000 calorie diet.


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