Spicy Jalapeno Cheese Pie with Leftover Brisket
Ingredients :
1 pound brisket cooked and shredded
2 chopped jalapenos (remove seeds for a sweeter flavor)
1 chopped onion
2 minced garlic cloves
1 cup of grated cheddar cheese
1/2 cup grated monterey jack cheese
1/4 cup all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
2 teaspoons of dried thyme
1/2 teaspoon of salt
1/4 teaspoon black pepper
2 pie crusts (homemade or store bought)
Instructions :
Preheat the oven
Preheat your oven to 375°F (190°C).
Stir up the vegetables
In a large skillet over medium heat, cook the chopped onion and minced garlic for about 3 minutes, until just tender.
Add the jalapenos
Add chopped jalapenos to the pan and simmer for an additional 2 minutes, releasing flavor.
Doing the Redhead
Sprinkle flour in a frying pan, stirring constantly to create a redness. Cook for 1 minute to remove the taste of raw flour.
Adding some liquids
Slowly pour in beef broth and heavy cream, stirring constantly to avoid lumps. Cook until the mixture begins to boil gently and thickenes to the desired consistency.
Add filling ingredients
Stir in beef brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt and pepper. Heat until cheeses are melted and filling is well combined.
Prepare the pie crust
Remove a pie crust and place it in a 9-inch pie dish. Pour the prepared brisket mixture into the pie shell.
Top with second crust
Placing second pie crust on top of pie filling. Press the edges together to seal the pie and cut small slits in the top to let steam escape.
Cuire
Transfer pie to the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Chill and serve
Let pie cool for a few minutes before slicing. Serve hot and enjoy the tasty, gooey goodness!
Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6
