Longhorn Brisket Queso Recipe
This Longhorn-style brisket queso is smoky, cheesy, and completely over-the-top in the best way possible!Using real smoked brisket is key—leftovers work great, but a little liquid smoke can help if you don’t have any.A mix of white American and cheddar cheese gives it that smooth, creamy consistency you want in a queso.A slow melt over low heat keeps everything from separating, and stirring in some Rotel adds just the right amount of spice.
Ingredients
- 2 tbsp Butter
- 1 small White Onion diced
- 2 Jalapeños diced, with seeds
- 2 cloves Garlic minced
- 1 lb Brisket cooked and shredded
- 16 oz. Cheese a mix of your choice
- 1 cup Pico de Gallo
- 1 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F.
- Gather all your ingredients, ensuring the onion and jalapeños are diced, and the garlic is minced.
- In a medium saucepan over medium heat, melt the butter.
- Add the diced onion, jalapeños, and garlic, and cook until the onion is translucent.
- Add the shredded brisket to your saucepan, combining it well with the onion mixture.
- Cook for a few more minutes to blend the flavors.
- Transfer the mixture to an oven-safe dish.
- Add cheese, pico de gallo, and heavy cream.
- Stir until fully combined.
- Bake in the oven for about 15-20 minutes, or until the cheese is bubbly and golden.
- Once done, serve warm with your favorite chips.
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