Best Queso Recipe - How to Make Queso

Prepare lump charcoal using Royal Oak brand, filling the chimney all the way for medium to medium-high heat.

Chop 1/2 onion into very small pieces to avoid a strong onion flavor in the queso.

Chop roma tomatoes, noting their firmness helps them hold shape in the queso.

Prepare jalapeno peppers, optionally leaving seeds for extra heat, but removing them for better appearance.

Shake the hot coals to remove ash and add fresh lump charcoal on top to maintain heat.

Grill jalapeno cheddar sausages until they reach an internal temperature of 155-160 degrees Fahrenheit, about 10 minutes, avoiding overcooking to prevent dryness.

Cook chopped onions in a pan with salt, pepper, and garlic until caramelized.

Add 1 cup of heavy whipping cream to the onions and warm for about a minute.

Stir in 10 ounces of Velveeta cheese and 8 ounces of pepper jack cheese, cooking until melted.

Chop grilled jalapeno cheddar sausage into small bites and add to the queso mixture.

Add chopped jalapeno and roma tomatoes to the queso, mixing all ingredients together.

Warm up 1 pound of leftover brisket by wrapping it in foil with a 50/50 blend of barbecue sauce and water, double-wrapping for protection on the grill.

After about 10 minutes of cooking, check the queso for consistency; it should be smooth and creamy.

Serve the queso in bowls, topping with brisket, pickled red onions, and additional jalapenos.

Equipment Needed

Spice Level: