Smoked Brisket Nachos
If you have leftover smoked brisket you need to make these insanely delicious nachos, you’ll be glad you did!
Servings: 4
Ingredients
NACHOS:
- 8 oz. corn tortilla chips
TOPPINGS:
- 1-1 1/2 c. leftover smoked brisket shredded
- 1/4 c. BBQ sauce
- 1 ear corn on the cob kernels cut off the cob or 1 c. frozen or canned
- 1/2 sm. red onion diced
- 1 jalapeño pepper thinly sliced
- 2 green onions thinly sliced
- 1/2 c. black beans rinsed and drained
- 1 lg. tomato seeded and chopped
- 4-6 oz. shredded cheese I used pepper jack and sharp cheddar
GARNISHES:
- BBQ sauce for drizzling
- Fresh chopped cilantro
- Sliced or diced avocados
- Lime wedges for serving
- Sour cream optional
Instructions
- Prep all your toppings before you begin.
- Preheat the oven to 350 degrees.
- Layer half of the tortilla chips in the bottom of a cast iron skillet OR foil-lined rimmed baking sheet.
- In a small bowl, combine the shredded brisket with BBQ sauce.
- Layer half of the toppings over the chips. Repeat with another layer of chips and toppings.
- Place in the oven for 5-10 minutes until the cheese is melted and bubbly.
- Remove the nachos from the oven. Drizzle with BBQ sauce. Garnish with cilantro, avocado, and lime wedges. Serve with additional BBQ sauce and/or sour cream if desired.
Notes
Cook’s Notes: I have given you measurements above, but feel free to measure everything with your heart. Enjoy!
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