ChefXi OfficialA decadent, multi-layered smoked brisket or ground beef queso loaded with fresh guacamole, pico de gallo, and cilantro.
Prepare the 'compuesto' elements: dice the onions, mince the garlic, and grate the cheeses. If making fresh pico de gallo or guacamole, prepare those now and set aside in the fridge.
In a medium skillet over medium-high heat, brown the ground beef until fully cooked. Drain off the excess fat, leaving about a tablespoon in the pan.
Add the diced white onion and garlic to the beef. Sauté for 3-4 minutes until the onion is translucent. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Remove from heat and keep warm.
If you have leftover smoked brisket, you can swap the ground beef for chopped brisket for an even deeper flavor.
In a separate heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and jalapeno for the sauce, sautéing until softened. Add the diced tomatoes and cook for another 2 minutes.
Whisk the cornstarch into the cold evaporated milk until smooth, then pour into the saucepan. Bring to a very gentle simmer.
Reduce heat to low. Add the American and Monterey Jack cheeses one handful at a time, whisking constantly until completely melted and glossy. Do not let the sauce boil or the cheese may break.
White American cheese from the deli counter provides the best melting base for a restaurant-style texture.
To assemble: Place the seasoned warm beef at the bottom of a wide serving bowl. Pour the hot cheese sauce directly over the beef.
Top the center of the cheese with a large scoop of diced avocado (or guacamole), a dollop of sour cream, and a generous sprinkle of fresh cilantro. Serve immediately with warm tortilla chips.
This is 'compuesto' or 'composed' queso, which elevates a simple cheese dip into a full meal. The key is the layering: the rich, spiced ground beef sits at the bottom, topped by the silky cheese, and finished with the cool, creamy avocado and bright pico de gallo. For the absolute best texture, grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which can make the dip grainy. Serve with thick, heritage-style corn chips that can stand up to the weight of the toppings.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.