Vegetarian Brisket Queso
Dive into the ultimate fusion of comfort and bold flavors with this irresistible Vegetarian Brisket Queso! Perfect for game day snacking or party appetizers, this creamy, plant-based dip features savory plant-based brisket crumbles sautéed with aromatic garlic, onions, and jalapeño for a zesty kick. The velvety queso base combines sharp cheddar and Monterey Jack cheeses melted into a savory blend of diced tomatoes with green chilies and evaporated milk, while cumin, cilantro, and fresh lime wedges elevate the flavor profile. Ready in just 40 minutes, this vegetarian queso is a show-stopping crowd-pleaser served warm with your favorite tortilla chips. Whether you’re catering to vegetarians or simply craving a flavorful twist on a classic queso dip, this recipe delivers indulgent satisfaction without compromise.
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Recipe Information
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
Instructions
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.
Add the minced garlic and chopped jalapeño to the skillet, cooking for another 2 minutes until fragrant.
Incorporate the plant-based brisket, breaking it up into smaller pieces. Cook until it's browned and heated through, approximately 5 minutes.
Stir in the canned diced tomatoes with green chilies and the evaporated milk. Bring the mixture to a gentle simmer.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheeses are completely melted and the mixture is smooth and creamy.
Season the queso with ground cumin, salt, and black pepper, adjusting to taste.
Reduce the heat to low and let the queso gently simmer for an additional 5 minutes to allow flavors to meld, stirring occasionally.
Transfer the queso to a serving dish and garnish with chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the queso and enjoy with your favorite tortilla chips.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 56.3 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 4475 mg | 344% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3014 mg | 64% | |
*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.
