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Smoked Brisket Nachos with Creamy Jalapeño Queso

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These smoked brisket nachos with creamy jalapeño queso are a game-changer. Crispy chips, tender smoked brisket, and a silky, spicy queso come together for the ultimate crowd-pleasing appetizer or main dish.

Ingredients

Scale
  • 12 ounces tortilla chips (Restaurant Style or thick-cut)
  • 1 ½ cups smoked brisket, chopped or shredded
  • 1 cup shredded cheddar cheese (sharp cheddar preferred)
  • ½ cup black beans, drained and rinsed
  • ½ cup diced tomatoes (fresh or canned, drained)
  • ¼ cup sliced pickled jalapeños
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 fresh jalapeño, seeded and minced
  • 1 (12-ounce) can evaporated milk
  • 8 ounces block Monterey Jack cheese, shredded
  • 4 ounces cream cheese, softened and cubed
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Sour cream (optional, for serving)
  • Fresh pico de gallo or salsa (optional)
  • Diced avocado or guacamole (optional)
  • Thinly sliced radishes (optional)
  • Lime wedges (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Take the brisket out of the fridge and let it come to room temperature for about 15 minutes.
  2. Make the creamy jalapeño queso first. In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and fresh jalapeño, stirring for another 30 seconds until fragrant.
  3. Pour in the evaporated milk and bring it to a gentle simmer. Reduce the heat to low. Slowly add the shredded Monterey Jack cheese, a handful at a time, whisking constantly until melted and smooth.
  4. Add the cream cheese in small cubes, whisking until completely melted and smooth. Stir in the cumin, smoked paprika, and a pinch of salt. Taste and adjust seasoning. Keep the queso on the lowest heat, stirring occasionally.
  5. Reheat the smoked brisket. In a small skillet over medium heat, add the chopped brisket with a tablespoon of water or beef broth. Cover and cook for 2-3 minutes, stirring once, until heated through and liquid has evaporated.
  6. Assemble the nachos. Spread the tortilla chips in an even layer on a large rimmed baking sheet. Sprinkle the shredded cheddar cheese evenly over the chips. Add the black beans, diced tomatoes, and pickled jalapeños. Scatter the warmed brisket pieces across the top.
  7. Bake for 8-10 minutes until the cheese is melted and bubbly and the chips are golden at the edges.
  8. Drizzle the queso generously over the hot nachos right when they come out of the oven.
  9. Add fresh toppings: sour cream, pico de gallo, diced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately.

Notes

For best results, use thick, sturdy tortilla chips to prevent sogginess. Make the queso first and keep it warm on low heat while assembling the nachos. Reheat brisket gently with a little liquid to keep it moist. Serve immediately for maximum crunch.

Nutrition

Keywords: smoked brisket nachos, creamy jalapeño queso, game day nachos, barbecue nachos, sheet pan nachos

Find it online: https://elaraeats.com/smoked-brisket-nachos-with-creamy-jalape-n-o-queso/