Living in Texas allows me to enjoy my two favorite cuisines, Tex-Mex and Texas BBQ, and Brisket Queso is a great recipe that deliciously combines the two!
This Brisket Queso recipe is a creamy, smoky, and meaty Tex Mex queso dip, topped with pico de gallo, perfect for the Super Bowl, Cinco de Mayo, or a game day party. It’s also a great way to use up leftover brisket.
Combine this Tex-Mex queso with brisket with your favorite dippers, such as tortilla chips or vegetables, or pour this cheesy dip on chips for brisket nachos.
This queso has plenty of smokey flavor that you’ll love. So, if you are looking for the best recipe for Game Day Appetizers, look no further!
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Why You’ll Love This Recipe
- Smoked Brisket Flavor adds a meaty texture and smokey flavor to this Tex Mex queso recipe.
- Easy to make in one cast iron skillet.
What You’ll Need
Equipment
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Ingredients and Substitutions
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Evaporated milk
- Cornstarch
- Sour cream
- Monterrey jack cheese
- Pepper jack cheese
- Mozzarella cheese
- Chopped green chiles
- Chili powder
- Onion powder
- Garlic powder
- Cumin
- Pico de Gallo
- Chopped brisket – If you have an HEB grocery store near you, they often sell chopped cooked brisket.
- Tortilla Chips for serving
How To Make Brisket Queso
- In a large cast iron pan, pour in the milk over medium-high heat and add the cornstarch. Whisk the milk and cornstarch together.
- Bring to a simmer and whisk until the milk begins to thicken slightly.
- Stir in the sour cream and heat through.
- Add the 3 types of cheese a little at a time and stir until melted, then add some more until all the cheese is melted and the sauce is smooth. Remove from the heat.
- Stir in the chilis, lime juice, chili powder, onion powder, garlic powder, and cumin.
- Combine all the pico de gallo ingredients in a separate bowl and stir.
- Heat the brisket in a separate pan until warm (or in the microwave.)
- Top the cheese sauce with the brisket and pico de gallo and serve with chips.
Tips
- To Thin The Queso: You can thin the cheese sauce to your desired consistency by adding a little regular milk or more evaporated milk.
- Smooth Queso: If you prefer a smoother, thinner queso, use American cheese instead of the Monterrey jack or pepper jack cheese.
Variations
- Ground Beef Queso – Instead of brisket, use ground beef in the queso.
- Velveeta Brisket Queso – Use Velveeta cheese, or white American cheese, instead of the three cheese mixture.
What To Serve With Brisket Queso
- Homemade Pico De Gallo
- Homemade Guacamole
- Homemade Tortilla Chips
- Vegetables – such as baby carrots, celery sticks, or broccoli
- Brisket Empanadas
FAQs
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
Yes, you can freeze the queso dip. Place the dip in a freezer-safe, airtight container and freeze for up to 3 months.
Place the thawed queso in a skillet over medium heat with a couple of tablespoons of milk and slowly stir until heated through.
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Recipe
Brisket Queso Dip
Equipment
Ingredients
- 1 (12-ounce can) evaporated milk
- 2 teaspoons cornstarch
- 1 cup sour cream full fat
- 1 cup monterey jack cheese shredded
- 1 cup pepper jack cheese shredded
- 1 cup mozzarella cheese shredded
- 1 (4-ounce can) chopped green chiles
- 1 teaspoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 pound chopped brisket
- Tortilla Chips for serving
- 1 recipe pico de gallo
Instructions
- In a large cast iron pan, over medium-high heat, pour in the milk, and add the cornstarch. Whisk the milk and cornstarch together.
- Bring to a simmer and whisk until the milk begins to thicken slightly.
- Stir in the sour cream and heat through.
- Add the cheeses a little at a time and stir until melted, then add some more, until all the cheese is melted and the sauce is smooth. Remove from the heat.
- Stir in the chilis, lime juice, chili powder, onion powder, garlic powder, and cumin.
- Combine all the ingredients for the pico de gallo in a separate bowl and stir to combine.
- Heat the brisket in a separate pan until warm (or in the microwave.)
- Top the cheese sauce with the brisket and pico de gallo and serve with chips.
Notes
Tips
- To Thin The Queso: You can thin the cheese sauce to your desired consistency by adding a little regular milk or more evaporated milk.
- Smooth Queso: If you prefer a smoother, thinner queso, use American cheese instead of the Monterrey jack or pepper jack cheese.
Variations
- Ground Beef Queso – Instead of brisket, use ground beef in the queso.
- Velveeta Brisket Queso – Use Velveeta cheese, or white American cheese, instead of the three cheese mixture.
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