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Texas Brisket Queso

Texas Brisket Queso is the best way to use leftover brisket after a barbecue or a holiday weekend, and today we’re going to learn how to make it!

The queso is a real, authentic, tex mex queso made with American cheese, so it’s Velveeta free, much like your favorite tex mex restaurant.  You won’t believe how easy it is to whip up a batch of real queso on your own (and with minimal ingredients)!

brisket queso in a cast iron skillet

Let’s get this party started!



For the queso, we begin by dicing up classic queso ingredients. We’ll start with half a white onion, small dicing it, and reserving the other half for the pico de gallo, which will go on top of the queso. Reserve the onion for the next step in the chile con queso dip.

Texas style queso blanco - chopping onions

I use 2 jalapenos for the queso base. (As seen in the video) We begin by cutting off the jalapeno stems, splitting the pepper down the middle, and then cutting each jalapeno pepper into quarters.

Brisket Queso Preperation - chopping jalapenos

Now, I will line up all the little slices and dice them into small squares about the size of an MnM candy.

Jalapenos being chopped fine for texas style queso

In a heavy-bottomed stock pot, over medium heat, melt 2 T. of butter and add the onion and jalapeno. Cook for 2-3 minutes.

Sweating onions and jalapenos in butter for the white queso base

Add the minced garlic and stir until fragrant.

Adding garlic to the pot of queso

After the vegetables have softened, add 1 c. half and half to the queso veggies.

Half and half being added to the queso base

Cut the Boar’s Head American Cheese (you can use white or yellow), into squares.

Cutting up white american cheese for the queso blanco dip

Drop the squares of American cheese into the half and half, and stir well as they melt into the queso base.

Chunks of queso blanco being added to the queso

Continue to stir, making sure the cheese never burns to the bottom of your pot.

Queso cheese is beginning to melt into the queso veggies

Making the Pico De Gallo For The Queso

Pico de gallo is a mixture of crunchy onion, fresh tomato, and jalapeno marinated in lime juice.

Some people cook the tomatoes in with the queso, or use a canned product called Rotel (cooked green chiles and tomatoes) to their queso recipes. I’ve grown rather fond of topping my queso with fresh pico de gallo because it’s cold and refreshing!

It’s the perfect complement to warm queso dip. I’ll show you how to do that right now!

For the pico de gallo we start with little cherry tomatoes. I use cherry tomatoes in my queso and guacamole because they have less water and more flavor than big ole’ red tomatoes. I cut them down the middle, and then make little nibbles, as shown below.

Chopping cherry tomatoes for the top of the brisket queso

Add the tomatoes to a bowl with the white onion, small diced jalapeno, fresh cilantro, and lots of lime juice, and toss well. It will begin marinating and soaking up the lime juice, making it tangy and bright. Reserve the pico de gallo for serving.

Salt and lime juice will finish off the pico de gallo which tops the queso blanco dip

Preparing The Leftover or Purchased Brisket:

We have lots of leftover brisket at our house, like all da time! If you don’t, don’t worry about it!

Just purchase sliced or chopped brisket from your favorite barbecue shop. I’m slicing my leftover brisket flat into slices and then (as shown in the video) I will dice and chop until we have tiny morsels of brisket.

A photo of brisket being sliced for the brisket queso

Now we sauce that brisket! I always use our homemade Dr Pepper Barbecue Sauce Recipe available by clicking here!

Chopped brisket being sauced with our dr pepper barbecue sauce

Pour the white queso blanco into a warmed cast iron skillet and top with a mound of queso. Followed by fresh pico de gallo. Then another scoop of brisket!

A cast iron skillet filled with queso blanco, being topped with chopped brisket morsels

Grab the tortilla chips, and serve!

Texas Brisket Queso- completed

This queso dip is a serious home run for any cook. Make it for your next potluck, backyard barbecue, or tailgate! (Everyone will be begging for your recipe! 😛 )

A beautiful photo of Texas brisket queso topped with pico de gallo and fresh brisket

Interested in More Leftover Brisket Recipes?

Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!

If you make this recipe, I would LOVE to see it!

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brisket queso in a cast iron skillet
Yield: 1 skillet full

Texas Brisket Queso

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Classic Texas queso is topped with fresh pico de gallo and tender smoked brisket for an irresistible queso recipe, inspired by our love of barbecue!


  • Queso:
  • 2 T butter
  • 1/2 white onion
  • 2 jalapenos, small dice, seeds reserved for adding in as needed
  • 3-4 garlic cloves, pressed through a garlic press
  • 1 c. half and half
  • 1 lb. white or yellow american cheese from the deli counter (NOT VELVETTA)
  • 1 T. fresh lime juice
  • Fresh Pico to stir in or top the queso:
  • 1 pint red cherry tomatoes, halved
  • 2 T. cilantro, chopped fine
  • 1/2 small red onion, very small dice
  • 1 T. grapeseed oil
  • 1 lime, juiced
  • 1 pound chopped sliced brisket from your favorite barbecue shop, or leftover brisket
  • Favorite Tortilla Chips


  1. In a medium sauce pan, add the butter over medium heat and melt. Stir in the white onion and diced jalapenos. (Usually I enjoy all of the jalapeno seeds because the pungency is diluted in a pound of cheese, but during the summer months the jalapenos can get quite hot. Use your best judgement.)
  2. Sweat for 2 minutes. Add garlic and stir until fragrant.
  3. Pour in half and half and bring to a simmer.
  4. Stir in all of the cubes of cheese and stir until melted.
  5. In a separate bowl combine all of the ingredients for the pico de gallo. Salt to taste.
  6. To finish, in a large serving dish or cast-iron skillet, pour in the queso.
  7. Top with pico de gallo.
  8. For the brisket, take the sliced brisket and chop it into bite sized pieces. Combine with barbecue sauce if preferred. (We also enjoy the brisket without barbecue sauce, but this is a personal choice).
  9. Crown the queso with brisket and serve with tortilla corn chips!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 417Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 116mgSodium: 844mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 28g

These nutritional values are an estimate only and provided as a courtesy. Different brands of ingredients may result in different calorie counts, and the software does not account for these differences. Consult with your dietician or doctor for precise nutritional values.


Sunday 18th of June 2023

yummy yummy. I make this with finely chopped mequite brisket, shredded montery jack cheese. shredded montery cheese freshy pico de galli0, and milk or heavy cream. Yummy.

Sarah Penrod

Monday 19th of June 2023

sounds delish Diane!!


Saturday 31st of July 2021

There's a place in Denton, TX called LSA Burger that makes the best to-die-for Brisket Queso. I was given some smoked brisket yesterday and wanted to try to make a queso similar to LSA's, so I came home and did some googling. Found your recipe and gave it a go. Used the Boar's Head cheese you recommended and everything. I did put lots of bbq sauce on top to stir in at the end. You're right, it's a personal choice, and I choose bbq sauce!! OH MY GOODNESS, this is SO GOOD! It's as close as I care to get to LSA's! This ended up being my dinner. My husband and son loved it too. Lots of good flavors going on here. Definitely NOT your Rotel queso!! Thanks for the great recipe!


Sunday 5th of February 2023

@Sarah Penrod, this is so funny, I googled for a good brisket queso recipe with good reviews and food this one. Came to read comments and first one is about LSA in Denton. I chuckled as I live in Denton as well and also love their queso. Definitely going to give this recipe a go!

Sarah Penrod

Tuesday 16th of November 2021

I live in Denton. ;) Glad you enjoyed it!


Tuesday 28th of April 2020

Do you think this would freeze well? Any tips? I need more leftover briskets recipes! We just got a 20lb brisket for two people...


Sunday 22nd of September 2019

Is this a blog series? If not, it should be. I would love to read the next installment on this subject.

Sarah Penrod

Wednesday 13th of November 2019

Thanks Brian, it's also a Youtube video on our channel, The Urban Cowgirl


Sunday 22nd of September 2019

Yet another post I'm going share with my buddies on Facebook. Thanks!

Sarah Penrod

Wednesday 13th of November 2019

Excited to hear that Keystone!

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