Sizzling BBQ Brisket Nachos – A Copycat Classic

Allergens

Wheat (gluten) in tortilla chips

Ingredients

• 1 lb beef brisket
• 1 cup barbecue sauce (homemade or store
• bought)
• 1 pack tortilla chips
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 jalapeno, finely chopped
• 1/2 cup pickled jalapenos, sliced
• 4 green onions, chopped
• 1/2 cup fresh cilantro, chopped
• Sour cream for serving
• Lime wedges for serving

Instructions

1. In a slow cooker, combine the beef brisket and BBQ sauce. Cook on low for 8 hours or high for 4 hours until the meat is tender and pulls apart easily with a fork.
2. Remove the brisket from the slow cooker and shred it using two forks, then return to the sauce in the slow cooker to stay warm.
3. Preheat your oven to 350°F (175°C).
4. On a large baking sheet or in an oven safe skillet, layer half of the tortilla chips followed by half of the shredded beef brisket, half of the cheddar cheese, onion, bell pepper, jalapeno, and green onions. Repeat with the remaining ingredients to create a second layer.
5. Bake for 10 12 minutes until the cheese is melted and bubbly. Remove from the oven and let it rest for a minute before serving.
6. Garnish with cilantro, lime wedges, and sour cream as desired.

Chef’s Insight

Don't be afraid to add more heat with extra jalapenos if you prefer a spicier dish!

Notes

Pair this dish with your favorite beer or a refreshing margarita for the ultimate tailgate experience.