Texas Queso Recipe

If frying: stack tortillas and cut into 6–8 wedges each. Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry tortilla wedges in batches until crisp and lightly golden, 45–90 seconds per batch. Transfer to a paper towel-lined tray and season immediately with flaky sea salt. If baking: brush wedges lightly with oil, arrange in a single layer on a baking sheet, bake at 400°F (200°C) for 10–14 minutes, turning once, until crisp; season with salt.

Reserve chips in a warm, dry place while you make the queso and pico.

Combine diced roma tomatoes, white onion, cilantro, lime juice, minced jalapeño (if using) and 1/4 tsp salt in a bowl. Stir gently to combine and taste for seasoning. Chill or hold at room temperature while you finish the queso. This can be made up to 1 hour ahead to allow flavors to meld.

Chop smoked brisket into small bite-sized pieces (about 1/2-inch). If brisket is cold, warm gently in a small skillet with 1–2 tbsp brisket juices or finishing sauce over low heat until just warmed through, about 2–3 minutes. Keep warm.

In a medium-sized heavy saucepan over medium heat, melt butter. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and beginning to soften, about 4–5 minutes.

Add minced garlic and diced pickled jalapeños (and about 2–3 tsp of the pickling liquid) and cook 30–45 seconds until fragrant. Stir in ancho chile powder, cumin and smoked paprika and cook 20–30 seconds to bloom the spices.

Make a roux

Sprinkle the flour into the saucepan with the onion mixture and stir to combine, cooking for 1 minute to remove raw flour taste.

Slowly whisk in the whole milk and heavy cream, bringing the mixture to a gentle simmer over medium-low heat. Cook, stirring often, until slightly thickened, about 3–5 minutes.

Reduce heat to low. Cut cream cheese into small pieces and whisk into the warm milk mixture until fully melted and smooth.

Add shredded cheddar and monterey jack in small handfuls, stirring and allowing each addition to melt before adding more. Keep the heat low to prevent the cheese from seizing. Stir in 1 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning.

If queso is too thick, thin with up to 1/4 cup additional milk, 1 tbsp at a time, until desired consistency is reached. Keep the queso on very low heat or transfer to a warm serving bowl set over a low bain-marie (or small slow cooker) to maintain smoothness.

Fold in the warmed chopped brisket and any brisket juices, reserving a small amount of brisket for garnish if desired. Stir just to combine so meat stays tender.

Spoon the hot queso with brisket into a shallow serving bowl. Top with 2–3 tablespoons of fresh pico de gallo in the center (or serve pico on the side for guests to add). Sprinkle with sliced scallions and cilantro leaves.

Serve immediately with the fresh tortilla chips for scooping. Keep queso warm; if it begins to thicken, gently stir in a tablespoon of milk to restore consistency.