By Elissa Wa
Finely chop the leftover brisket and cooked bacon.
In a bowl, mix the chopped brisket, bacon, cream cheese, diced jalapeno, and BBQ rub until well combined.
Take a mozzarella stick and wrap it with the mixture, ensuring it's fully covered.
Set up a breading station with flour, whisked eggs, and Panko bread crumbs.
Dredge each wrapped mozzarella stick in flour, dip in eggs, and coat with Panko.
Heat frying oil in a pan and fry the mozzarella sticks until golden brown.
For the ranch, mix mayo, sour cream, buttermilk, dried dill, parsley, chives, and season with salt and pepper.
For the jalapeño jam, sauté diced jalapeños in avocado oil, add salt, hot honey, and red wine vinegar, and cook until thickened.
Serve the mozzarella sticks with the ranch and jalapeño jam.
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By Elissa Wa
This recipe is ready in 45 and features leftover brisket, cooked bacon, cream cheese and other delicious ingredients. Contains 800 calories total.
Finely chop the leftover brisket and cooked bacon.
In a bowl, mix the chopped brisket, bacon, cream cheese, diced jalapeno, and BBQ rub until well combined.
Take a mozzarella stick and wrap it with the mixture, ensuring it's fully covered.
Set up a breading station with flour, whisked eggs, and Panko bread crumbs.
Dredge each wrapped mozzarella stick in flour, dip in eggs, and coat with Panko.
Heat frying oil in a pan and fry the mozzarella sticks until golden brown.
For the ranch, mix mayo, sour cream, buttermilk, dried dill, parsley, chives, and season with salt and pepper.
For the jalapeño jam, sauté diced jalapeños in avocado oil, add salt, hot honey, and red wine vinegar, and cook until thickened.
Serve the mozzarella sticks with the ranch and jalapeño jam.
Calories per Serving: 800
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