Brisket Queso Party Pack Recipe

Warm and season brisket

If brisket is refrigerated, warm it gently: place shredded brisket in a saucepan with 1 cup beef au jus or low-sodium beef broth over low heat. Stir occasionally until warmed through, about 10–15 minutes. Taste and adjust seasoning with kosher salt (up to 1 tbsp total), 1 tsp black pepper, and 1 tsp garlic powder. Keep warm on the lowest heat while you prepare the queso.

If brisket was frozen, thaw overnight in the refrigerator and warm as above until heated through and tender, 20–30 minutes depending on size.

Prepare ingredients

Shred all cheeses and bring milk and cream to room temperature (or warm slightly) so the cheese melts smoothly. Dice jalapeño and roasted poblano; drain diced tomatoes with green chiles.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the flour cooks and turns a pale golden color but does not brown.

Add dairy

Gradually whisk in 2 cups whole milk and 1 cup heavy cream into the roux, whisking constantly to avoid lumps. Bring to a gentle simmer over medium-low heat until the mixture thickens slightly, 3–5 minutes.

Melt cheeses

Lower heat to medium-low. Add cream cheese first and whisk until incorporated and smooth. Then add shredded American cheeses and monterey jack in small handfuls, stirring and allowing each addition to melt before adding more. Continue until all cheese is melted and the sauce is glossy and smooth, about 5–7 minutes. Do not boil.

Flavor the queso

Stir in diced fresh jalapeño, chopped pickled jalapeños, diced roasted poblano, drained diced tomatoes with green chiles, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp hot sauce if using. Taste and adjust seasoning. If the queso is too thick, thin with up to 1/2 cup warm milk or broth, 1 tbsp at a time, until desired consistency.

Keep warm

Keep the queso over very low heat, stirring occasionally, or transfer to a slow cooker on the warm setting to maintain pourable consistency until assembly.

Combine brisket and queso

If serving as a party pack: either (A) fold warmed shredded brisket directly into the queso in the saucepan until evenly distributed, or (B) spoon half the queso into a large heatproof serving pan and top with shredded brisket, then pour remaining queso over the top for a layered look. Option A yields fully mixed queso; Option B provides visible brisket layers.

Finish and garnish

Top the finished brisket queso with chopped cilantro, sliced green onions, and pickled jalapeño slices. Serve immediately with tortilla chips and lime wedges on the side. Keep extra queso warm in a slow cooker set to low/warm for up to 3 hours, stirring occasionally. Refrigerate leftovers within 2 hours and reheat gently, adding a splash of milk to thin if necessary.

Portioning note: this recipe makes a large party pack (see servings) — consider serving in two vessels for easier replenishing and to keep portions hot during service.