Loaded Chili Cheese Dips & Chips Recipe
poblano queso, brisket chili, pico de gallo, sour cream, green onion, tortilla chips
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Ingredients
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Poblano Queso
Brisket Chili
Pico de Gallo
Toppings
Method
Poblano Queso
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let cool. Once cooled, peel the skin off, remove the seeds, and chop the peppers.
- 2
Make the Queso
In a saucepan over medium heat, combine the roasted poblano peppers, cream cheese, shredded cheddar cheese, milk, garlic powder, onion powder, and salt. Stir continuously until the cheeses are melted and the mixture is smooth. Remove from heat and set aside.
Brisket Chili
- 3
Prepare the Ingredients
Finely chop the onion and garlic cloves. Drain and rinse the kidney beans and black beans.
- 4
Cook the Brisket
In a large pot over medium heat, add the ground brisket and cook until browned, about 5-7 minutes. Drain excess fat.
- 5
Add Vegetables and Spices
Add the chopped onion and garlic to the pot. Sauté for 3-4 minutes until the onion is translucent. Stir in the canned diced tomatoes, chili powder, cumin, kidney beans, black beans, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
Pico de Gallo
- 6
- 7
Mix the Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
Assembly
- 8
Serve the Loaded Chili Cheese Dips
In a large serving dish, layer the brisket chili followed by the poblano queso. Top with pico de gallo, a dollop of sour cream, and sprinkle green onions. Serve with tortilla chips on the side for dipping.
