Hatch Chile And Brisket Queso

Hatch Chile and Brisket Queso really hits the spot if you are as big a fan of queso like I am. This so much better than the store bought that comes in a jar, first ingredient in those is water. I used a fondue pot for this but you could use a slow cooker or a pot on the stove. It's Hatch Chile season and I love to come up with new ways to use them.


Shredded white american cheese 10 Ounce
Shredded monterey jack cheese 8 Ounce
Diced hatch chilies 3/4 Cup (12 tbs)
Diced smoked brisket 1/4 Pound
Chicken broth 1 Cup (16 tbs)
Half and half 1 Cup (16 tbs)
Kosher salt 2 Teaspoon (to taste)


Please watch the video for directions.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4