COWGIRL QUESO

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Ingredients

 1 lb plus ½ C Brookwood Shredded brisket (11141), divided
 Tortilla Chips or warm Tortillas
 Queso Ingredients:
 2 tbsp Butter, unsalted
 ½ cup white onion, diced
 2 jalapenos, unseeded, small dice
 34 garlic cloves, pressed through a garlic press
 1 cup 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 Ingredients:
 1 pt red cherry tomatoes
 2 tbsp cilantro, chopped fine
 ½ cup red onion, very small dice
 3 tbsp grapeseed oil
 2 tbsp lime juice, fresh

Instructions

1

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

2. In a medium saucepan, add butter over medium heat and melt.

3

3. Stir in white onion and jalapenos. Cook for 2 minutes, add garlic and stir until combined and onions are translucent.

4

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

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

6. Serve immediately with Tortilla Chips or warm tortillas.

 

Previous Recipes of the Month

Down Arrow

Ingredients

 1 lb plus ½ C Brookwood Shredded brisket (11141), divided
 Tortilla Chips or warm Tortillas
 Queso Ingredients:
 2 tbsp Butter, unsalted
 ½ cup white onion, diced
 2 jalapenos, unseeded, small dice
 34 garlic cloves, pressed through a garlic press
 1 cup 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 Ingredients:
 1 pt red cherry tomatoes
 2 tbsp cilantro, chopped fine
 ½ cup red onion, very small dice
 3 tbsp grapeseed oil
 2 tbsp lime juice, fresh

Directions

1

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

2. In a medium saucepan, add butter over medium heat and melt.

3

3. Stir in white onion and jalapenos. Cook for 2 minutes, add garlic and stir until combined and onions are translucent.

4

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

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

6. Serve immediately with Tortilla Chips or warm tortillas.

COWGIRL QUESO

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