We are still trying to eat up leftovers from Christmas dinner so for lunch today, Jeremy made us Brisket Queso. I have to admit I was a bit skeptical at first, but it was so incredibly awesome!!!
He made the Queso like he usually does with Velveeta and Rotel(sometimes he uses salsa) and then he improvised from there. It's funny we only use Velveeta for Queso cause it's nasty for anything else, but for Queso it's the bombdiggity!! lol
**Most of this was done by taste so not sure on all the measurements**
1 Can Original Rotel
Salt and pepper to taste
Heat up the Rotel on the stove and add cubed Velveeta a few pieces at a time until you have a nice thick Queso. Once the Velveeta is all melted add in your salt, pepper, cumino, onion, cilantro and jalapeno. All of this is to taste so make sure to taste it regularly to make sure it's how you like it!
I know it seems a bit thick right now, but the juice from the Brisket will thin it out. Next add as much Brisket as you would like(I think we used about 1 1/2 cups) and a few spoonfuls of the Brisket gravy. Ta Da you have Brisket Queso!!