Smoked brisket, roasted hatch chiles and loads of melted cheese come together to make this Hatch Chile Brisket Dip the ultimate game-day favorite. Football season calls for a killer smoked dip, and this one checks every box.
We start with softened cream cheese and mix in roasted Hatch green chiles, chopped brisket, and cream of poblano soup to make this dip ridiculously rich and creamy. Then we load the top with a generous pile of freshly shredded cheese and bake the whole thing on the Traeger until it’s hot, bubbly, and perfectly melted.
This is an easy way to put leftover brisket to work and the perfect dip for college football Saturdays, NFL Sundays, tailgates, or any game-day party.
Ingredients:
- 1 Ib Smoked chopped brisket
- 16oz Softened cream cheese
- 8oz Chopped Hatch Chiles
- 1/2 of a diced sweet onion
- 1 Can cream of poblano soup
- 2 C Shredded Monterey Jack cheese
- 1 C shredded cheddar cheese
- 1 sliced Jalapeño
- 2 T minced cilantro
- 5oz Queso fresco
- Meat Church Garlic & Jalapeño BLANCO to taste
For serving:
- Tortilla chips
Prepare your pellet grill
Set your pellet grill to 350°. In this video we used a Traeger Woodridge Pro with Meat Church pecan and cherry pellets.
Compiling the dip
This dip fits a 12in cast iron skillet or half foil pan.
Start by pressing the cream cheese into the bottom of the skillet. Follow with the hatch chiles, onion, brisket and cream of poblano soup in that order. Season evenly with Garlic and Jalapeño BLANCO. Add the shredded cheese and top with the sliced jalapeño
Smoking
Place in the center of the Traeger for 45 minutes or until the cheese is completely melted.
Garnish
Garnish with minced cilantro and queso fresco.
Serving
Let cool for ten minutes. Dip with tortilla chips and enjoy along with a cold beer!
Garnish with minced cilantro and queso fresco.
Serving
Let cool for ten minutes. Dip with tortilla chips and enjoy along with a cold beer!
