Cowboy Brisket & Hatch Chile Queso


Cowboy Brisket & Hatch Chile Queso

  • Author: theperksofbeingus
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


When you smoke a big piece of meat on the weekend, y’all are able to make plenty of meals through out the week!

The brisket from

is our favorite!


This Angus beef brisket is ranch raised in Montana, and cooks up to a delicious tender perfection!

If you don’t have a smoker, you can always get some extra smoked brisket next time y’all are out at your favorite BBQ place, and whip this up in no time!




  • 4 tablespoons butter
  • ½ onion, chopped fine
  • 3 small jalapenos, seeded, 1 cut into rings, 2 cut into small dice
  • ½ cup white vinegar
  • 2 Hatch chilies
  • 1 pablano chili
  • 34 garlic cloves, shredded finely with a micro plane
  • 1 c. half and half
  • 1 lb. white American cheese cut into cubes
  • 6 oz Monterey jack cheese, cut into cubes
  • 6 oz. Pepper Jack cheese, cut into cubes


Pico de Gallo:

  • 4 roma tomatoes cut into cubes (or 1 pint cherry tomatoes halved)
  • 1/2 small red onion, very small dice
  • 1 to 2 Tablespoons finely minced fresh cilantro, to taste
  • 1/2 lime, juiced
  • Dash of sea salt


  • ¾ pound sliced brisket, chopped into bite size pieces
  • 1 cup beef broth
  • 1 can black beans, drained, & rinsed with water
  • 1 teaspoon chili lime spice
  • Juice of half a lime
  • 1 teaspoon cilantro



  • Place jalapeno rings into vinegar in glass bowl, sit aside
  • Roast hatch chilies over an open flame till black
  • Place chilies into a glass bowl, and cover with plastic wrap for at least 20 minutes
  • While hatch chili is sweating, prepare Pico by combining all ingredients into a bowl
  • In a cast iron pan melt butter over medium heat. Stir in the onion and sweat for 1 minute.
  • Add in jalapeno, sweating another minute.
  • Stir in garlic, and continue to stir, until garlic melts into butter, making sure to not burn.
  • Pour in half and half and bring to a simmer, stirring continuously
  • Stir in all of the cubes of cheese and stir until melted.
  • Remove hatch chilies & under running water, remove skin and seeds
  • Slice chilies into small strips
  • Stir into the queso
  • Warm the beef broth in a pan, with brisket
  • Squeeze ½ a lime into the black beans in a glass bowl, and sprinkle with chili lime seasoning
  • Warm black beans for 45 seconds on microwave, then sprinkle with cilantro
  • Top queso with black beans, brisket, additional jalapenos & cilantro
  • Serve with warmed tortilla chips and guacamole

Notes: Served with guacamole, recipe

Keywords: quest cheese dip brisket

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