Brisket Queso Recipe

Prepare brisket

If using whole brisket, warm leftover smoked brisket slightly and pull or chop into 1/2-inch pieces until you have 2 cups. Pat dry any excess moisture with paper towels.

Heat a large heavy skillet over medium-high heat. Add vegetable oil; when shimmering, add the diced onion and sauté 3–4 minutes until translucent and beginning to brown at the edges.

Add minced garlic and cook 30 seconds until fragrant. Stir in chopped chipotle, ground cumin, black pepper and kosher salt; cook 30 seconds to bloom the spices.

Add the chopped/pulled brisket to the pan and sauté 3–4 minutes until brisket is heated through and edges become slightly crisp. Remove from heat and set aside while you make the queso.

In a medium saucepan or heavy skillet set over medium heat, melt the butter. Once melted and foamy, whisk in the flour to make a roux. Cook, whisking constantly, 1–2 minutes until the raw flour smell is gone but the roux remains pale (do not brown).

Slowly whisk in the whole milk and half-and-half, breaking up any lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 3–5 minutes.

Reduce heat to low. Stir in the cream cheese cubes and continue stirring until fully melted and smooth.

Add the shredded white American and sharp cheddar a handful at a time, stirring between additions until each portion melts before adding more. Keep the heat low to prevent the cheese from seizing.

Stir in chopped pickled jalapeños, pickled jalapeño brine, ground white pepper and smoked paprika. Taste and add salt if needed. If queso is too thick, thin with up to 2 tablespoons warm milk, 1 tablespoon at a time, until desired consistency is reached.

Finish the queso with fresh lime juice and adjust seasoning. Keep the queso on very low heat or transfer to a warm serving dish to maintain smooth texture.

Stir half of the cooked brisket into the warm queso until evenly distributed, reserving the rest for topping.

Spoon the brisket queso into a shallow serving bowl or skillet. Top with the reserved chopped brisket to provide meaty texture on top.

Garnish with chopped cilantro, sliced scallions and additional chopped pickled jalapeños if desired.

Serve immediately with tortilla chips or warmed flour tortillas. Keep queso warm while serving; rewarm gently over low heat or in a fondue-style warmer if it begins to thicken.