Brisket Nachos
intro
Crispy corn tortilla chips loaded with tender smoked brisket, gooey melted cheese, and bright zesty toppings, ideal for casual group sharing.
Ingredients
Steps
Prep oven and baking sheet
Preheat your oven to 200°C (400°F). Line a large 40cm x 30cm rimmed baking sheet with parchment paper to prevent sticking, then spread 280 grams of thick-cut corn tortilla chips in an even, slightly overlapping layer across the entire sheet.
Warm and season brisket
Place a medium skillet on the stovetop over medium heat (150°C surface temp). Add 350 grams of shredded pre-cooked smoked brisket, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 40ml of BBQ sauce. Toss to coat evenly, then warm for 3 minutes until the brisket is heated through and fragrant.
Layer brisket and cheese
Spoon the warmed, sauced brisket evenly across the tortilla chip layer, distributing meat so every section of the pan has brisket pieces. Sprinkle 180 grams of shredded Monterey Jack cheese evenly over the brisket and chips, covering exposed chips to prevent them from burning in the oven.
Bake nachos until bubbly
Slide the loaded baking sheet onto the middle rack of the preheated 200°C (400°F) oven. Bake for 8 to 10 minutes, until the cheese is fully melted and bubbly around the pan edges, and exposed chip edges are light golden and crisp.
Add fresh vegetable toppings
Remove the baked nachos from the oven immediately once done. Top evenly with 60 grams of sliced pickled jalapeños, 120 grams of diced Roma tomatoes, 50 grams of finely diced red onion, then drizzle the remaining 40ml of BBQ sauce in a zig-zag pattern across the top.
Garnish and serve hot
Dollop 120ml of sour cream in 8 to 10 small spoonfuls across the nacho surface, sprinkle with 15 grams of chopped fresh cilantro, and serve right away with 1 whole lime cut into 4 wedges for squeezing over individual portions.
Tips
2.This recipe is ideal for repurposing leftover smoked brisket from a BBQ cook; if pre-smoked brisket is unavailable, substitute slow-braised brisket with 1/4 teaspoon liquid smoke to replicate that classic smoky flavor.
3.Serve nachos within 5 minutes of adding final garnishes; chips will lose their signature crisp texture if left to sit as cheese and toppings cool and settle.
OMG these nachos were a total game changer for our Sunday football watch party! I used leftover smoked brisket from my weekend cook and the whole crew was begging for the recipe. 25 minute cook time is no joke, I had them on the coffee table before halftime even started. The smoky flavor hits so hard, no sad soggy nachos here!
Perfect easy weeknight dinner win! I didn’t have leftover brisket so I grabbed the pre-smoked brisket from my grocery store deli counter and it worked perfectly. My two picky kids devoured their plates and asked if we could have these again next Friday. SO good, way better than takeout nachos.
Brought these to my office potluck this week and the pan was empty in 10 minutes flat. People kept asking where I found the recipe, I felt like a total rockstar. The layering tip is genius, no dry chip at the bottom of the pile! I added a little drizzle of extra queso on top because why not?
Wait, this is way easier than I thought it would be! I was worried loaded brisket nachos would be a whole production, but 25 minutes total? No way. I added a dash of extra chipotle powder to the cheese sauce to bump up the smoke, and it was chef’s kiss. Knocked a star off only because I wish there was a note about what kind of cheese melts best, I used pre-shredded cheddar and it was a little clumpy, but overall 10/10 flavor. My roommate is already asking when I’m making them again.
Made these for my friend group game night last weekend and they were gone before we even finished setting up Codenames. I used sturdy corn tortilla chips like the recipe says, next time I might try the blue corn ones for fun. The smoky brisket paired with the lime crema? Unreal.
I prepped all the components ahead on Sunday (chopped toppings, shredded cheese, reheated brisket) and threw a batch together for my lunch on Tuesday. It held up so well! I was worried the chips would get soggy but assembling them right before baking meant they stayed crispy even with all the toppings. Will be adding this to my regular meal prep rotation.
Guys, I can barely boil water without burning it and these turned out AMAZING. Difficulty level easy is not a lie! I followed the directions exactly, didn’t swap anything out, and my boyfriend said they’re better than the ones we get at our local BBQ spot. I feel so fancy now lmao.
Made these in my cast iron skillet on the tailgate grill before the college football game a couple weeks back. Absolute home run. The smoky brisket flavor matches that campfire/tailgate vibe so perfectly. I skipped the black beans because half my crew hates them, and they still slapped.
I made a half veggie version for my sister who’s vegetarian by swapping the brisket for smoked portobello strips, and it was still so smoky and delicious! The seasoning blend is perfect even if you swap out the meat. We did half brisket half portobello on the sheet pan so everyone got what they wanted, zero complaints.
The cheese pull on these is INSANE. I did a mix of pepper jack and sharp cheddar like someone in the comments suggested, and I added a handful of crispy bacon bits on top with the brisket. 10/10, will be making these for every movie night from now on. My only regret is not making a double batch.