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Brisket Jalapeno and Cheese Pot Pie
This savory pot pie combines the richness of shredded brisket with the kick of jalapenos and the gooey goodness of melted cheese. It’s a perfect way to use leftover brisket and create a satisfying main course.
Ingredients:
Brisket: 1 pound, cooked and shredded
Jalapenos: 2, diced (remove seeds for less heat)
Onion: 1, diced
Garlic: 2 cloves, minced
Cheddar Cheese: 1 cup, shredded
Monterey Jack Cheese: 1/2 cup, shredded
All-Purpose Flour: 1/4 cup
Beef Broth: 1 1/2 cups
Heavy Cream: 1/2 cup
Dried Thyme: 2 teaspoons
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon
Pie Crusts: 2 (homemade or store-bought)
Instructions:
Preheat the Oven:
Heat your oven to 375°F (190°C).
Sauté the Aromatics:
In a large skillet, cook the diced onion and minced garlic over medium heat until softened, about 3 minutes.
Add and Cook the Jalapenos:
Add the diced jalapenos and cook for an additional 2 minutes, allowing their flavors to release.
Make the Roux:
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