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 american cheese from the deli counter (NOT VELVETTA)
1 T. fresh lime juice
Fresh Pico to stir in or top the queso:
1 pint red cherry tomatoes, halved
2 T. cilantro, chopped fine
1/2 small red onion, very small dice
1 T. grapeseed oil
1 lime, juiced
1 pound chopped sliced brisket from your favorite barbecue shop, or leftover brisket
Favorite Tortilla Chips
In a medium sauce pan, 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. (We enjoy the brisket dry without barbecue sauce but this is a personal choice).
Crown the queso with brisket and serve with tortilla corn chips!