Texas Brisket Queso

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!


butter white onion jalapenos garlic cloves fresh lime juice red cherry tomatoes cilantro small red onion

For the queso, we begin by dicing up classic queso ingredients. Small-dice half a white onion and save the other half for the pico de gallo on top of the queso. Reserve the onion for the next chile with the queso dip step.


I use 2 jalapenos for the queso base. Begin by cutting off the jalapeno stems, splitting the pepper down the middle, and then cutting each jalapeno pepper into quarters.


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. Add the minced garlic and stir until fragrant.


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


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


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


Click the link below to get the full recipe

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