Heart-Healthy Brisket Queso
Dive into indulgence without compromising your health with this *Heart-Healthy Brisket Queso*, a lighter twist on classic comfort food that’s perfect for gatherings or game night! This recipe features lean beef brisket slow-cooked to tender perfection in low-sodium beef broth, then shredded and simmered with a blend of aromatic spices like cumin and smoked paprika. A rich and creamy queso sauce made from low-fat cream cheese and reduced-sodium cheddar brings the dish together, while vibrant diced tomatoes with green chilies and a burst of fresh lime juice add brightness. Finished with fresh cilantro and served with whole grain tortilla chips, this guilt-free crowd-pleaser is big on flavor and mindful of heart health. Ready your slow cooker for a wholesome, cheesy appetizer that proves indulgence can be good for you! Keywords: healthy queso recipe, slow cooker brisket, low-fat cheese dip, heart-healthy appetizer.
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Recipe Information
Ingredients
- 1 pound Lean beef brisket
- 1 tablespoon Olive oil
- 2 cups Low-sodium beef broth
- 1.5 cups Low-fat, reduced-sodium shredded cheddar cheese
- 4 ounces Low-fat cream cheese
- 1 can Chopped tomatoes with green chilies (no added salt)
- 1 cup Diced onion
- 2 cloves Minced garlic
- 0.25 cup Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 1 bag Whole grain tortilla chips
Instructions
Trim any visible fat from the brisket to ensure it's as lean as possible.
Heat olive oil in a large skillet over medium-high heat.
Add the brisket to the skillet and sear on all sides until browned, about 4 minutes per side.
Transfer the brisket to a slow cooker. Pour in the low-sodium beef broth.
Add the diced onion, minced garlic, ground cumin, smoked paprika, black pepper, and salt to the slow cooker.
Cover and cook on low heat for about 6 hours, or until the brisket is tender and easy to shred.
Remove the brisket from the slow cooker, shred it with two forks, and return it to the slow cooker.
Stir in the chopped tomatoes with green chilies and heat for another 10 minutes.
Meanwhile, in a medium saucepan over low heat, melt the low-fat cream cheese.
Gradually stir in the reduced-sodium cheddar cheese until smooth and fully melted.
Pour the cheese sauce into the slow cooker and mix it with the brisket until well combined.
Add fresh lime juice and chopped cilantro, stirring to incorporate.
Taste and adjust seasonings if necessary.
Serve hot with whole grain tortilla chips.
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 17.8 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1886 mg | 145% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3455 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
