Thought I'd get one day ahead of the game as I will be gone for three days (T-Th) this week at Lake Cushman Resort on the Hood Canal = lake front cabin!! This is another one I saw in the paper.
(serves 15)
6 lb. shredded smoked beef brisket
5 cups bbq sauce (I like Stubbs*), divided
3-4 (9&1/4 oz.) bags Fritos Corn Chips
1&1/2 lb. shredded sharp* cheddar cheese
1&1/2 lb. cherry tomatoes, halved
6 oz. jalapenos, diced (wear gloves*)
6 oz. green onions, diced
1 large red onion, diced
1 container (16 oz.) sour cream
1 bunch cilantro, chopped
Combine brisket and 4 cups of the barbecue sauce in a stockpot; heat until warm. Spread the Fritos in a 2" deep layer in a 19&1/2x11&1/2x4&1/4" disposable casserole dish or a 26" paella pan. Top with brisket mixture. Layer with the cheddar, tomatoes, jalapenos, green onions, and red onion. Using a large spoon, dollop on the cream and smooth. Sprinkle with cilantro and drizzle with one cup bbq sauce.
"Above all guard your heart."
Love,
MM
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