Smoked Brisket Nachos
These Smoked Brisket Nachos are a great gameday appetizer! Crunchy tortilla chips topped with shredded cheese, smoked brisket and your favorite nacho toppings…yum!
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A couple of weeks ago, my wife and I were out on a date night, and we decided to stop in a new restaurant that had just opened. It’s a casual sort of place. Concrete block building with brightly colored murals on the outside. Very Asheville. But then you step inside and find 50+ big-screen tv’s and a bar with a nice assortment of beer on tap. Oh, and a very nice bourbon selection. My kinda place!
We happened to stumble into ½-price appetizer happy hour. Cool! I started looking down the list. Fried pickles, onion rings, loaded tots. Usual bar fare. But then I saw Smoked Brisket Nachos. Hold up! Smoked Brisket Nachos on a ½-price special!? Done!
Smoked Brisket Nachos
Smoked brisket is one of my all-time favorites. We always keep small packs of smoked brisket in the freezer. When that stash starts to run low? I smoke another brisket! Typically we use that brisket either in sandwiches, tacos or quesadillas. The smoky flavor is absolutely amazing.
Somehow the idea had never struck me to use smoked brisket on top of nachos. We’ve made ground beef nachos plenty of times. We’ve also used leftover pulled pork in nachos. But leftover brisket on nachos was a new twist for me…a long overdue twist!
How to Make Nachos at Home
Back home, I decided to recreate those Smoked Brisket Nachos. Nachos aren’t very difficult to make at home, but there are a couple of key tips to keep in mind:
- Layers. The most important thing to do when making homemade nachos is to layer the ingredients. If nothing else, make sure to at least layer the cheese in between the chips. Start with a layer of chips, but don’t use all of the chips. Add a layer of shredded cheese. Feel free to layer in any other ingredients that can be served hot like meat, pinto beans or black beans. Then come back and add another layer of chips.
- Sturdy Tortilla Chips. A good thin and crispy tortilla chip might be delicious, but it won’t be able to hold all of the toppings in nachos. Go with a sturdier, thicker tortilla chip instead.
- 2 (or more) Types of Cheese. Use a combination of shredded cheeses. I often go with a combination of Monterey Jack for ultimate meltiness and sharp cheddar for that extra tangy flavor. And I always, always use Cabot Cheese! Oh, and shred your own cheese.
- Bite-Sized. There’s nothing worse than trying to figure out how to fit oversized toppings onto a tortilla chip. We’ve all been there. You try to balance the toppings on the chip, but then the chip breaks in half and you stare in dismay. Instead just chop all of the toppings up a bit smaller!
When it comes to serving nachos at home, I like to use an 8″ or 9″ cast iron skillet. This size skillet is pretty much perfect for an entire bag of tortilla chips + toppings. Of course, if you’re making these nachos for a party, then you could use a larger skillet with more chips and more toppings.
A cast iron skillet is great for serving nachos because it retains its heat. That means the chips near the bottom stay warm for much longer. Plus, using a skillet as serveware just adds a rustic vibe that’s perfect for nachos and smoked meat, right?? (Just make sure to set the skillet on a hot pad and warn guests that the skillet is hot!)
Base Ingredients
- Smoked Brisket. I make my own smoked beef brisket on the smoker (and I’ve shared the method here), but you can also find smoked brisket in most grocery stores. Another easy option is to call a local BBQ restaurant and just order a pound or two of smoked brisket without any sauce.
- Barbecue Sauce. Use your favorite sauce here. I typically go with Sweet Baby Ray’s, but we’ve also used this Bourbon BBQ Sauce.
- Tortilla Chips. As noted above, use thick, sturdy chips – the kind that can handle all of the yummy toppings you’re about to add!
- Cheese. I recommend 2 types of shredded cheese. I used Monterey Jack and sharp cheddar, but for extra heat you could use Pepper Jack or even a Habanero Cheddar.
Toppings
- Corn. If fresh corn is in season, just slice the raw corn off of a single cob. If it’s not corn season, I recommend using frozen corn. Corn adds a slight sweetness as well as texture to nachos. Plus, it adds color, and we all eat with our eyes, right?
- Tomatoes. I recommend using 1-2 Roma tomatoes. Roma tomatoes have a thicker flesh and less water content than other tomatoes – perfect for nachos!
- Jalapenos. I used a jar of tamed jalapenos – they bring the flavor without the intensity of raw jalapenos. Feel free to go raw if you want an extra punch of heat.
- Avocado. A bit of diced avocado is great on top of nachos. The creamy texture is a nice addition, and it also helps balance spicy flavors.
- Red Onions. Onions add a bite and color to nachos. However, I recommend soaking the diced onions in water for 30 minutes before adding them to the nachos. Soaking onions in cold water removes some of the harsher raw onion flavor.
- Cilantro, Sour Cream and Limes. These garnishes are all added right before serving. Each one brings flavor, but you can omit any based on your preferences. For a fun appearance, put the sour cream in a sandwich bag and snip off one corner. Then drizzle the sour cream over the nachos.
If you love smoked meat, then put these Smoked Brisket Nachos on the menu! They’re great for gameday parties or just sitting around having drinks with friends. Cheers!
Did you make this Smoked Brisket Nachos recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Smoked Brisket Nachos
Ingredients
- ⅔ cup diced red onions
- 3 cups smoked brisket chopped
- ½ cup barbecue sauce
- 1 15-oz. bag tortilla chips
- 1½ cups shredded cheddar cheese I used Cabot Seriously Sharp Cheddar
- 1 cup shredded Monterey Jack cheese I used Cabot Monterey Jack
- ½ cup fresh corn
- 2 medium tomatoes diced
- ⅓ cup sliced tamed jalapenos
- ½ medium avocado diced
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream
- lime wedges for serving
Instructions
- Fill a medium bowl with cold water and add diced red onions; let soak for 20-30 minutes.
- Preheat oven to 350°F.
- Using a medium skillet, add chopped brisket and barbecue sauce; stir until well combined. Place over medium heat until hot, stirring occasionally.
- Layer tortilla chips in cast iron skillet or on sheet pan. Sprinkle brisket on top of the chips.
- Using a small bowl, combine the cheddar and Monterey Jack cheeses until well combined. Sprinkle cheese evenly on top of chips and brisket.
- Bake for 15-20 minutes, or until cheese has fully melted.
- Remove chips from oven and sprinkle corn, tomatoes, jalapenos, avocado, onions (drained; see above) and cilantro evenly on top of chips.
- Before serving, drizzle sour cream on top and serve with lime wedges.
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Thanks for making me hungry BTW cant wait make your recipes soon for me