Chef Big DA high-protein, zero-carb snack featuring 'frico' provolone shells filled with cold-smoked brisket trimmings and a hit of fermented chili.
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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.
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Subscribe to see full recipeNutrition 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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