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.