Cheesy Queso Loaded with Smoked Brisket
A wonderful cheesy queso chock full of smoked brisket. Brisket queso is a great way to use up leftover brisket.
Queso is hugely popular in Austin, Texas. There are a million ways to make queso but I prefer white queso, made with white American cheese, and some onion, garlic, pico de gallo, heavy cream and lime juice. I am also one of those guys that likes to add a little meat to my queso and nothing screams Texas like adding brisket to queso.
Make the Pico De Gallo
Pico De Gallo is perfect for spicing up queso. Make the pico in advance by adding the tomatoes, onion, garlic, jalapeño, cilantro, olive oil, lime and salt to a medium bowl and mixing it well. Adjust the salt as needed. It's that simple.
Heat the Brisket
Chop the brisket and heat it in a fry pan with a little oil over medium heat. I prefer to let the brisket darken just a bit because it adds more flavor to the queso. Remove the brisket from the heat and set aside.
Make the Queso
In a medium sauce pan, add the olive oil and onion. Cook for 3 minutes. Add the garlic and cook for 1 minute. Be careful and do not let the garlic burn. Add ¼ cup of the heavy cream and simmer for one minute. Add the cheese and stir every 30 seconds. Once the cheese has melted, add the pico de gallo and stir. Simmer for 10 minutes, stirring frequently.
Place in a serving bowl and top with the brisket and cilantro and serve with chips.
Other Great Recipes to Try
- Carnitas Tacos
- Pork Belly Tacos
- Fire Roasted Salsa Roja
- Smoked Brisket & Burnt Ends
- Carnitas Nachos
- Brisket Breakfast Tacos
- Crispy Fried Artichoke Hearts
- Chorizo
Click this link to watch the video on YouTube
Brisket Queso
Ingredients
Pico de Gallo
- 2 roma tomatoes diced small
- ½ cup white onion diced small
- 1 cloves garlic pressed
- 1 jalapeño pepper stemmed, seeded and diced
- ¼ cup cilantro chopped
- 2 tbs olive oil
- 1 lime juiced
- ½ teaspoon kosher salt
Queso
- 1 lb brisket cooked and chopped
- 1 cup white onion diced
- 1 glove garlic diced
- 16 oz white American cheese cubed or grated
- 1 cup heavy cream
- ¼ cup cilantro chopped
- 3 cup tortilla chips
Instructions
Pico De Gallo
- Add the tomatoes, onion, garlic, jalapeño, cilantro, olive oil, lime and salt to a medium bowl and mix well. Adjust salt as needed.
Brisket Queso
- Heat the chopped brisket in 1 tablespoon of canola oil until browned. Remove from heat and set aside.
- In a medium sauce pan, add the olive oil and onion. Cook for 3 minutes. Add the garlic and cook for 1 minute. Be careful and do not let the garlic burn.
- Add ¼ cup of the heavy cream and simmer for one minute. Add the cheese and stir every 30 seconds.
- Once the cheese has melted, add the remaining cream and stir until combined. Stir in the pico de gallo and simmer for 10 minutes, stirring frequently.
- Place in a serving bowl and top with the brisket and cilantro and serve with chips.
Josh Weberg
This recipe looks delicious and simple to make! Love the idea of fresh pico de gallo in the queso. Thanks for sharing!
Dave
Glad you liked the recipe. Let me know if you tried making it.