Chips & Brisket Queso Recipe

1. Warm and crisp brisket

Heat a large skillet over medium-high heat and add vegetable oil. Add diced smoked brisket in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper. Sear brisket, stirring occasionally, for 4–6 minutes until edges caramelize and meat is warmed through. Remove from heat and set aside. Reserve any rendered juices in the pan for flavor (leave in pan for queso step if desired).

2. Make roux

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks the raw flour).

3. Add dairy

Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream until smooth. Continue to cook, stirring frequently, until the mixture thickens slightly and begins to shimmer, about 3–4 minutes.

4. Incorporate cheeses and flavor

Reduce heat to low. Add 2 cups shredded Monterey Jack, 1 cup shredded white cheddar, and 2 oz softened cream cheese in small additions, stirring until each addition melts and the sauce is smooth. Stir in 1 cup chopped roasted green chiles, 2 tbs chopped pickled jalapeños, 1 tsp minced garlic, 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

5. Finish queso

Stir in 1 tbs lime juice for brightness. If the queso is too thick, thin with up to 1/4 cup warm milk. Keep the queso over very low heat, stirring occasionally, to maintain a smooth pourable consistency. If reserved brisket juices are in the pan, spoon a tablespoon into the queso for extra smoky flavor.

6. Combine 1 cup diced Roma tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1 minced jalapeño (seeded to reduce heat if desired), 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a medium bowl. Stir gently to combine. Let rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as desired.

7. Place tortilla chips in a large shallow serving bowl or on a platter. Pour warm green chile queso into a heatproof bowl or shallow serving dish; leave queso warm on a burner set to low or use a small fondue-style warmer.

8. Top the queso with the warmed diced brisket, spreading evenly so each scoop gets meat.

9. Spoon pico de gallo over the brisket-topped queso or serve the pico on the side for guests to add as desired. Garnish with thinly sliced green onions and extra chopped roasted green chiles if using.

10. Serve immediately so chips stay crisp. Reheat queso gently if it cools and thickens.