Spicy Jalapeno and Cheese Beef Pie
If you’re searching for a hearty and mouthwatering meal that brings a touch of comfort and a kick of spice, look no further than this Spicy Jalapeno and Cheese Beef Pie. This recipe holds a special place in my heart, as it’s a cherished family favorite that my grandma has been making for as long as I can remember. Over the years, this pie has become a staple at our family gatherings, and it’s always met with enthusiastic approval.
The beauty of this dish lies in its perfect blend of tender, shredded beef with a zesty punch from jalapenos and the creamy goodness of melted cheese. It’s a wonderful way to repurpose leftover brisket into a satisfying and delicious main course. The combination of cheddar and Monterey Jack cheeses creates a rich and flavorful filling, while the jalapenos add just the right amount of heat to make every bite exciting.
What sets this pie apart is its simplicity and comfort. The savory filling is encased in a flaky pie crust, making it a classic and comforting choice for any meal. Whether you’re serving it up for a cozy family dinner or a casual get-together with friends, this Spicy Jalapeno and Cheese Beef Pie is sure to impress and satisfy.
Ingredients:
1 lb cooked brisket, shredded.
2 jalapenos, chopped (seeds removed for a milder taste).
1 onion, chopped.
2 cloves garlic, minced.
1 cup shredded cheddar cheese.
1/2 cup shredded Monterey Jack cheese.
1/4 cup all-purpose flour.
1 1/2 cups beef broth.
1/2 cup heavy cream.
2 tsp dried thyme.
1/2 tsp salt.
1/4 tsp black pepper.
2 pie crusts (store-bought or homemade).
Instructions:
Step 1
Set your oven to 375°F (190°C).
Step 2
In a large pan over medium heat, sauté the onion and garlic until soft, about 3 minutes.
Step 3
Add the jalapenos and cook for another 2 minutes.
Step 4
Stir in the flour and cook for 1 minute.
Step 5
Gradually add the beef broth and heavy cream, stirring continuously to avoid lumps.
Step 6
Cook until the mixture starts to bubble and thickens to your liking.
Step 7
Add the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper.
Step 8
Stir until the cheese is melted and the filling is well combined.
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