👉 This Texas Queso Recipe is about to change your life. We're going to make it step by step the traditional and authentic way, with American cheese (no Velveeta - cause we respect ourselves yall). 😝 Then, we're gonna top it with bbq brisket because gosh dangit, YOU DESERVE THE VERY BEST!

Arm yourselves with tortilla chips yall. Here's my recipe...

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Texas Queso Recipe - With BBQ Brisket - (without Velveeta)

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 Boar's Head American cheese from the deli counter (NOT VELVEETA)
1 T. fresh lime juice

Fresh Pico to top the queso blanco dip:

1 pint red cherry tomatoes, halved
2 T. cilantro, chopped fine
1/2 small onion, very small dice
1 jalapeno, diced
1 lime, juiced

1 pound chopped sliced brisket from your favorite barbecue shop, or leftover brisket

Favorite Tortilla Chips

Instructions

In a medium saucepan, 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.

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