Smoked Brisket Cowgirl Queso

Recipe of the Month - COWGIRL QUESO

  • 1 lb. plus ½ C Brookwood Shredded brisket (11141), divided
  • Tortilla Chips or warm Tortillas
  • Queso:
  • 2 TBSP. Butter, unsalted
  • ½ C white onion, diced
  • 2 jalapenos, unseeded, small dice
  • 3-4 garlic cloves, pressed through a garlic press
  • 1 C Half and Half
  • 1 lb. white or yellow American cheese from the deli, cubed
  • 1 ½ Tbsp. Chimichurri Aioli (¾ Tbsp. Chimichurri Sauce, ¾ Tbsp. Mayonnaise)
  • 1 Tbsp. lime juice, fresh
  • Salt, as needed
    Pico de Gallo
  • 1 pint red cherry tomatoes
  • 2 Tbsp. cilantro, chopped fine
  • ½ C red onion, very small dice
  • 3 Tbsp. grapeseed oil
  • 2 Tbsp. lime juice, fresh
    1. In a medium bowl, combine all of the Pico de Gallo ingredients, salt to taste set aside or cover and refrigerate until ready to serve.
    2. In a medium saucepan, add butter over medium heat and melt.
    3. Stir in white onion and jalapenos. Cook for 2 minutes, add garlic and stir until combined and onions are translucent.
    4. Pour in Half and Half and bring to a simmer. Add cheese and stir until melted. Do not overheat. Add brisket and stir till combined thoroughly.
    5. When ready to serve, put the desired amount in a serving bowl or cast-iron skillet, top with more brisket and Pico de Gallo.
    6. Serve immediately with Tortilla Chips or warm tortillas.

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