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Ingredients
Scale
- 1 (12-ounce) can evaporated milk
- 2 teaspoons cornstarch
- 1 cup full-fat sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded mozzarella cheese
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 pound chopped brisket
- Tortilla chips for serving
- 1 recipe pico de gallo
Instructions
- In a large cast iron pan, combine evaporated milk and cornstarch; whisk until blended and simmer.
- Stir in sour cream and heat until creamy.
- Gradually add shredded cheeses and stir until melted.
- Incorporate chopped green chiles, lime juice, and spices into the cheese sauce.
- Warm the chopped brisket in another pan or microwave.
- Prepare pico de gallo in a bowl by mixing ingredients.
- Pour the cheese sauce into a serving dish, top with brisket, and garnish with pico de gallo.
- Serve warm with tortilla chips.
Notes
For the best melting results, use freshly shredded cheese.
Adjust seasoning to taste, especially with chili powder and lime juice.
Consider adding diced jalapeños or avocado for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 20
- Cholesterol: 70