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Texas Brisket Queso

Leftover Brisket Queso

A wonderful cheesy queso chock full of smoked brisket. What a great way to use up leftover brisket.
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Tex Mex
Servings 12 Servings
Calories 435 kcal

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.

Video

Nutrition

Serving: 0.3cupCalories: 435kcalCarbohydrates: 25gProtein: 18gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 84mgSodium: 860mgPotassium: 313mgFiber: 2gSugar: 3gVitamin A: 796IUVitamin C: 6mgCalcium: 449mgIron: 2mg
Keyword brisket queso, queso, texas brisket queso
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