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Texas Brisket Queso in a cast iron skillet

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!!!).

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

Step 2: 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 compliment 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

Step 3 : 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


Here is the Texas Brisket Queso!

If you make the recipe, post it to social media and tag Urban Cowgirl!

I’d love to see how it turns out!


Texas Brisket Queso
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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


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.)

Sweat for 2 minutes. Add garlic and stir until fragrant.

Pour in half and half and bring to a simmer.

Stir in all of the cubes of cheese and stir until melted.

In a separate bowl combine all of the ingredients for the pico de gallo. Salt to taste.

To finish, in a large serving dish or cast-iron skillet, pour in the queso.

Top with pico de gallo.

For the brisket, take the sliced brisket and chop it into bite sized pieces. Combine with barbecue sauce if preferred. (We enjoy the brisket dry without barbecue sauce but this is a personal choice).

Crown the queso with brisket and serve with tortilla corn chips!

Texas Brisket Queso Recipe - Pinterest image

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