Low Fat Brisket Queso
Indulge in the creamy decadence of queso with a lighter twist by making this irresistible Low Fat Brisket Queso. Featuring tender slices of lean beef brisket, a velvety cheese sauce crafted from fat-free evaporated milk, reduced-fat cheddar, and cream cheese, and the zesty kick of diced tomatoes with green chilies, this dish delivers maximum flavor with minimal guilt. Enhanced with aromatic spices like cumin and chili powder, and brightened with a sprinkle of fresh cilantro and a splash of lime juice, this queso is perfect for dipping tortilla chips or fresh veggies. Ready in just over an hour and serving up to 8 people, it’s the ultimate crowd-pleaser for parties, gamedays, or any festive gathering. Healthy, satisfying, and packed with bold Tex-Mex flair, this low-fat queso recipe ensures you can indulge without compromise! Keywords: low fat brisket queso, healthy queso dip, light Tex-Mex recipes, guilt-free party appetizers.
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Recipe Information
Ingredients
- 8 ounces lean beef brisket
- 1 can fat-free evaporated milk
- 2 cups reduced-fat cheddar cheese
- 4 ounces reduced-fat cream cheese
- 1 can diced tomatoes with green chilies
- 0.5 cup onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Trim any excess fat from the brisket. Slice it into thin strips.
Heat olive oil in a skillet over medium heat.
Add onion and garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
Add brisket strips to the skillet, and cook until browned on all sides, approximately 8 minutes.
Season the brisket with cumin, chili powder, salt, and black pepper. Stir to coat evenly.
Transfer the brisket mixture to an oven-safe casserole dish.
Stir in the can of diced tomatoes with green chilies and mix well.
In a separate saucepan, gently heat the fat-free evaporated milk until warm but not boiling.
Add the reduced-fat cheddar cheese and reduced-fat cream cheese to the milk, stirring constantly until the cheeses are completely melted and smooth.
Pour the cheese mixture over the brisket in the casserole dish.
Gently fold the ingredients to ensure the brisket is covered in the cheese sauce.
Bake in the preheated oven for 20 minutes, or until bubbly.
Remove from the oven and let it cool slightly.
Sprinkle freshly chopped cilantro and a squeeze of lime juice over the top before serving.
Serve warm with tortilla chips or sliced vegetables.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 50.1 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 4472 mg | 344% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3115 mg | 66% | |
*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.
