If you have leftover smoked brisket you need to make these insanely delicious nachos, you’ll be glad you did!
Course: Appetizer, Entrée
Cuisine: American
Servings: 4
Ingredients
NACHOS:
8oz.corn tortilla chips
TOPPINGS:
1-1 1/2c.leftover smoked brisketshredded
1/4c.BBQ sauce
1ear corn on the cobkernels cut off the cob or 1 c. frozen or canned
1/2sm. red oniondiced
1jalapeño pepper thinly sliced
2green onionsthinly sliced
1/2c.black beansrinsed and drained
1lg.tomatoseeded and chopped
4-6oz. shredded cheeseI used pepper jack and sharp cheddar
GARNISHES:
BBQ sauce for drizzling
Fresh chopped cilantro
Sliced or diced avocados
Lime wedges for serving
Sour creamoptional
Instructions
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!