Recipes

2021 TOP CHEFS: ORCHID PAULMEIER | SERG PARTNER & CULINARY OPERATIONS DIRECTOR

ORCHID PAULMEIER
SERG PARTNER & CULINARY OPERATIONS DIRECTOR

INGREDIENTS

4 Roma Tomatoes -diced
1/2 cup diced Red onion
5 Sprigs Cilantro- chopped
1 deseeded jalapeno (optional)
Juice of 1/2 lime
Salt & Pepper to taste
2 cups Chopped Smoked Brisket (or favorite BBQ)
16 oz. Velveeta or Queso Blanco

METHOD

Prepare pico de gallo by mixing first 6 items.
Melt queso/Velveeta down and keep warm.
Take 2 cups of chopped smoked brisket -or your favorite BBQ. Great use for trimmings or ends of your leftover BBQ. Mix with pico de gallo in a hot skillet for a quick heat. You are not cooking the pico/brisket mix-just getting hot.
Place 1 cup pico/brisket mixture in the center of melted queso. Add any extra to queso as needed or to enjoy on the side.