Brisket Queso Dip

A cheesy Tex-Mex Queso Dip with Smoked Brisket, topped with pico de gallo, perfect for the Super Bowl, Cinco de Mayo, or a game day party.

Course Appetizers

Cuisine Tex-Mex

Keyword Brisket Queso, Tex-Mex Queso with Brisket

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 237kcal

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.

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.

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.