Brisket Cheese Fries Recipe

Prep potatoes

Rinse cut potatoes under cold water until water runs clear, then soak in a bowl of cold water for 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Par-fry

Heat 2 cups vegetable oil in a heavy skillet or pot to 325°F (use thermometer). Fry potatoes in batches for 3–4 minutes until just turning opaque and slightly tender but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain.

Final fry

Increase oil temperature to 375°F. Fry the par-cooked potatoes in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm in a single layer in a 200°F oven if making ahead.

While fries cook, warm the shredded brisket in a skillet over medium heat. Add 2 tbs finishing sauce or au jus if desired, and season with 1/2 tsp smoked paprika and 1/2 tsp onion powder. Sauté 3–4 minutes until heated through and slightly glazed. Taste and adjust seasoning. Keep warm.

Make roux

In a small saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes, whisking, until the raw flour smell dissipates and mixture is bubbly but not browned.

Finish queso

Gradually whisk in 1 cup whole milk, bring to a gentle simmer until slightly thickened (2–3 minutes). Reduce heat to low and whisk in cream cheese until smooth, then add shredded cheddar and Monterey Jack in small handfuls, stirring until melted and smooth. Stir in 1/4 tsp ground cumin, 1/8 tsp cayenne, and 1/2 tsp kosher salt. Keep warm on very low heat, stirring occasionally so it doesn’t separate. If too thick, thin with 1–2 tbs milk.

Combine diced tomatoes, diced white onion, chopped cilantro, 1 tbs lime juice, and 1/4 tsp salt in a bowl. Stir and let rest 10 minutes to meld flavors.

If using fresh jalapeño, thinly slice and set aside. Drain sliced pickled jalapeños.

If sour cream is too thick, stir 1 tsp lime juice into it to loosen slightly and season to taste with a pinch of salt.

On a large ovenproof platter or individual plates, arrange fries in an even layer. Spoon warm queso evenly over the fries, covering most of them but leaving some edges crisp (use as much cheese as desired).

Top the cheesy fries with warmed brisket, distributing the meat evenly.

Scatter pico de gallo over the brisket, then add pickled jalapeño slices and fresh jalapeño if using. Dollop sour cream in several spots or pipe for presentation.

Garnish with sliced green onions and optional chopped cilantro. Serve immediately while fries are hot and queso is melty.