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Texas Brisket Queso Recipe

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3.9 from 12 reviews

This Texas Brisket Queso recipe combines creamy, cheesy goodness with tender, flavorful brisket and fresh pico de gallo for a perfect dip that’s bursting with layers of flavor. Ideal for game day or any casual gathering, this queso is rich yet balanced with the freshness of tomatoes, cilantro, lime, and a subtle kick from jalapenos.

Ingredients

Queso

  • 2 tablespoons butter
  • 1/2 white onion, diced
  • 2 jalapenos, small diced (seeds reserved for added heat as desired)
  • 3-4 garlic cloves, pressed
  • 1 cup half and half
  • 1 pound white or yellow American cheese from the deli counter (NOT Velveeta), cubed
  • 1 tablespoon fresh lime juice

Fresh Pico de Gallo

  • 1 pint red cherry tomatoes, halved
  • 2 tablespoons cilantro, finely chopped
  • 1/2 small red onion, very small dice
  • 1 tablespoon grapeseed oil
  • 1 lime, juiced
  • Salt, to taste

Brisket

  • 1 pound chopped sliced brisket from your favorite barbecue shop (or leftover brisket)
  • Barbecue sauce (optional, to taste)

To Serve

  • Favorite tortilla chips

Instructions

  1. Sauté aromatics: In a medium saucepan, melt the butter over medium heat. Add the diced white onion and jalapenos (use jalapeno seeds cautiously depending on desired heat level) and sweat for about 2 minutes until softened.
  2. Add garlic: Stir in the pressed garlic cloves and cook until fragrant, approximately 30 seconds to 1 minute, being careful not to burn the garlic.
  3. Add half and half and simmer: Pour in the half and half and bring the mixture to a gentle simmer over medium heat.
  4. Melt the cheese: Gradually add the cubed American cheese to the saucepan, stirring continuously until fully melted and a smooth queso is formed.
  5. Prepare pico de gallo: In a separate bowl, combine halved cherry tomatoes, chopped cilantro, diced red onion, grapeseed oil, lime juice, and salt to taste. Mix well and set aside.
  6. Assemble queso: Pour the finished queso into a large serving dish or cast-iron skillet.
  7. Top with pico de gallo: Spoon the fresh pico de gallo evenly over the queso.
  8. Prepare brisket: Chop the sliced brisket into bite-sized pieces. Optionally, mix brisket pieces with barbecue sauce according to personal preference.
  9. Finish and serve: Generously crown the queso and pico mixture with the chopped brisket. Serve immediately with tortilla chips for dipping.

Notes

  • Use deli counter American cheese for best melting quality; avoid processed cheeses like Velveeta.
  • Adjust jalapeno seed quantity to control heat level especially during hotter summer months.
  • Barbecue sauce on brisket is optional based on taste preference.
  • Serve immediately for best texture and flavor; queso may thicken as it cools.
  • Cast-iron skillet is ideal for serving to retain warmth, but any large shallow dish will work.

Find it online: https://marthatasty.com/texas-brisket-queso-recipe/