Sheet-Pan Brisket Nachos
Crispy tortilla chips loaded with shredded brisket, melted cheese, and charred jalapeños—a Tex-Mex nacho situation that feels fancy but takes under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 562
- Protein
- 38g
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Ingredients
- 1.5 lb shredded brisket, warmed
- 6 oz tortilla chips
- 1.5 cups sharp cheddar, shredded
- 4 medium jalapeños, sliced into rings
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- 3 tbsp hot sauce (Texas-style or serrano)
Instructions
- 1
Preheat broiler. Spread chips on a large sheet pan in an even layer.
- 2
Scatter warm brisket over chips, then top with cheddar and jalapeño rings.
- 3
Broil 3–4 inches from flame until cheese bubbles and jalapeños char, ~4 minutes.
- 4
Drizzle sour cream and hot sauce over the top in zigzag lines.
- 5
Scatter cilantro over everything and squeeze half the lime across the pan.
- 6
Serve immediately with remaining lime wedge on the side.
Tools you’ll need
- sheet pan (18×13 inch)
- broiler
- knife
- cutting board
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