Cook the Aromatics: In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
Combine Jalapenos and Brisket: Add the chopped jalapenos and shredded brisket to the skillet, stirring for an additional 2-3 minutes until the jalapenos begin to soften.
Create the Sauce: Sprinkle the flour over the mixture, stirring constantly to combine. Gradually add the beef broth, stirring continuously to create a smooth mixture. Pour in the heavy cream, add the dried thyme, salt, and black pepper, and continue cooking until the sauce thickens, about 5-7 minutes.
Melt the Cheese: Remove from heat and fold in the shredded cheddar and Monterey Jack cheese until fully melted and incorporated into the filling. Set aside to cool slightly.
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