Queso Recipe

Preheat broiler to high or heat a gas burner. Place poblano and red bell pepper on a baking sheet lined with foil. Brush lightly with olive oil and sprinkle with 1/4 tsp salt.

Broil or char over a gas flame, turning occasionally, until skins are blackened and blistered on all sides, about 10–12 minutes under broiler or 8–10 minutes on a burner.

Transfer peppers to a bowl and cover with plastic wrap or place in a sealed paper bag to steam for 10 minutes—this loosens skins.

Peel off charred skins, remove stems and seeds, and finely dice the roasted peppers. Reserve until assembly.

Place rinsed tomatillos and jalapeño on a rimmed baking sheet and broil until soft and blistered, about 6–8 minutes, turning halfway. Alternatively, simmer in a small pot of water until soft, about 6 minutes, then drain.

Combine roasted tomatillos, jalapeño (seeded if desired), cilantro, onion, garlic, lime juice, 1 tsp salt and 2 tbsp water in a blender or food processor. Pulse until smooth but still slightly textured. Taste and adjust salt or lime. Chill until ready to use.

Cut tortillas into 6–8 wedges each. For frying: heat 1/2 cup vegetable oil in a heavy skillet to 350°F (175°C). Fry chips in batches until crisp and golden, about 40–60 seconds per side. Drain on paper towels and sprinkle lightly with salt.

For baked chips: preheat oven to 375°F (190°C). Brush or spray both sides lightly with oil, arrange in a single layer on baking sheets, and bake 8–12 minutes, flipping halfway, until crisp and golden. Cool.

Heat 1 tsp vegetable oil in a skillet over medium heat. Add diced onion and sauté until translucent, 3–4 minutes.

Add shredded brisket, minced chipotle and adobo sauce. Toss and cook until brisket is warmed and onions are fully softened, 3–5 minutes. Season with 1/2 tsp salt. Keep warm.

Shred or cut melting cheeses into small pieces so they melt evenly. In a small bowl, toss shredded cheddar with 1 tbsp cornstarch to prevent separation.

In a medium saucepan over medium-low heat, melt 1 tbsp butter. Add minced garlic and cook 30 seconds until fragrant.

Pour in 2 cups whole milk and 1 cup heavy cream and warm until small bubbles form around the edge — do not boil.

Gradually add shredded American/process cheese in batches, stirring constantly with a whisk or heatproof spatula until fully melted and smooth. Add the cornstarch-coated cheddar and continue stirring until incorporated and the sauce thickens slightly, 2–4 minutes.

Stir in 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tbsp fresh lime juice. Taste and adjust seasoning. Keep the queso warm over the lowest heat or transfer to a small slow cooker on the warm setting to maintain a dip consistency.

Finish assembly

Fold about half of the roasted diced peppers into the queso. Spoon warmed brisket on top of the queso or nestle brisket into the center. Drizzle or dollop 2–3 tbsp of tomatillo salsa verde over the brisket and queso, reserving extra salsa on the side. Garnish with chopped cilantro and crumbled cotija if using. Serve immediately with fresh tortilla chips and lime wedges.