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From @Meat Church BBQ

Hatch Chile Brisket Dip

50 min · Serves 8

50 mintotal
10 minhands on
12steps
8servings

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Ingredients

  • 16 oz cream cheese, softened
  • 8 oz canned diced Hatch green chiles, with juices
  • 1/2 large sweet onion, diced
  • 1 lb cooked brisket, chopped
  • 10 1/2 oz canned cream of poblano soup
  • 1 tbsp Meat Church Garlic Jalapeño Blanco seasoning (or preferred BBQ rub)
  • 16 oz Pepper Jack cheese, freshly shredded
  • 8 oz cheddar cheese, freshly shredded
  • 1 fresh jalapeño, sliced
  • 2 oz queso fresco, crumbled (optional)
  • Fresh cilantro, chopped (optional)
  • Tortilla chips, for serving

Method

  1. Preheat your Traeger or smoker to 350°F (175°C) using pecan and cherry hardwood pellets.

  2. Press the softened cream cheese into an even layer along the bottom of a 12-inch cast iron skillet or disposable pan.

  3. Pour the canned Hatch green chiles and all of their juices over the cream cheese layer.

  4. Evenly scatter the chopped sweet onion over the green chiles.

  5. Layer the chopped brisket evenly over the onions.

  6. Spread the cream of poblano soup over the brisket layer to keep the dip moist.

  7. Season the top liberally with the Garlic Jalapeño Blanco seasoning.

  8. Pile the shredded Pepper Jack and cheddar cheeses high on top of the dip.

  9. Arrange the sliced jalapeños on top of the cheese layer.

  10. Place the skillet in the smoker and bake until the dip is hot, bubbly, and the cheese is fully melted.

    Then 30 min of waiting

  11. Remove from the smoker and garnish with crumbled queso fresco and chopped cilantro.

  12. Let cool for 5 minutes, then serve warm with tortilla chips.

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