Crispy Brisket Nachos
Smoky shredded brisket piled on crispy tortilla chips with melted cheese and pickled jalapeños. Sheet-pan dinner that tastes like a restaurant nacho plate.
- Total time
- 15 min
- Servings
- 4
- Calories
- 682
- Protein
- 42g
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Ingredients
- 1.5 lbs rotisserie or leftover brisket, shredded
- 8 oz tortilla chips
- 2 cups sharp cheddar cheese, shredded
- ½ cup pickled jalapeños
- ½ cup sour cream
- ¼ cup fresh cilantro (chopped)
Instructions
- 1
Spread tortilla chips in an even layer on a sheet pan. Top with shredded brisket and cheddar cheese.
- 2
Broil on the upper rack 3-4 minutes, until cheese melts and edges of chips just start to brown.
- 3
Scatter pickled jalapeños and cilantro over the top immediately after pulling from the oven.
- 4
Dollop sour cream in small clusters around the nachos and serve hot.
Tools you’ll need
- sheet pan
- broiler
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