Chef Big DA high-protein, zero-carb snack featuring 'frico' provolone shells filled with cold-smoked brisket trimmings and a hit of fermented chili.
Preheat a non-stick skillet over medium-low heat. We are looking for controlled lipid release, not a grease fire.
Place the provolone slices in the pan, two at a time. Let them melt and bubble until the edges turn a deep mahogany gold.
Patience is a virtue; if you flip too early, the structural integrity is compromised.
While the cheese crisps, mix the chopped brisket with the smoked paprika and minced jalapeños in a small bowl.
Carefully lift the cheese rounds with a thin offset spatula and drape them over a clean rolling pin or the edge of a plate to create a 'taco' shape. They will firm up in seconds.
Stuff each cooled cheese shell with the brisket mixture and top with a micro-dot of sour cream for viscosity.
The key to this snack is the Maillard reaction on the cheese. We're looking for a 'frico' style crust that provides the structural integrity usually offered by a cracker. Use a high-quality, aged Provolone for the best fat-to-protein ratio. If you're feeling particularly ambitious, a drop of 25-year aged balsamic on each 'taco' after cooking will provide a necessary acid strike. Inspired by the principles of molecular BBQ and keto-compliance.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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