If you have leftover smoked brisket sitting in the fridge, this is exactly what you should be doing with it. Gooey cheese, smoky tender brisket, pickled jalapeños, and two secrets that take these nachos to a completely different level — a homemade cheese sauce and homemade tortilla chips. You do not have to make either, but trust me, both are worth it. Perfect for game day, a backyard cookout, or any Friday night that deserves something special.
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Easy BBQ Brisket Nachos
Leftover brisket does not last long in our house, and this is usually the reason why. The smoke from all those hours on the pit carries right through into every bite, and once you pour that homemade smoked cheese sauce over the top and pile it onto freshly fried tortilla chips, the whole thing hits a completely different level. Use whatever toppings you have in the fridge — this recipe is forgiving, fast, and impossible to stop eating.
What You’ll Need
For the brisket and base:
- Leftover smoked brisket – If you do not have leftover brisket on hand, no worries — check out my Texas Style Smoked Brisket recipe and smoke one up. It is absolutely worth the effort.
- Thick-cut tortilla chips (or corn tortilla shells for homemade)
- Oil for frying (if making homemade chips)
- Sea salt
For the nacho build:
- Monterey Jack cheese
- Sharp cheddar cheese
- Black beans
- Corn kernels
- Pickled jalapeños
- Red onion
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Hot sauce
- Lime wedges
For the cheese sauce:
- Butter
- All-purpose flour
- Whole milk
- Smoked cheddar cheese
Here is what to look for with the key ingredients:
Leftover smoked brisket: The star of the show. You want brisket that has been smoked low and slow, so it is tender enough to chop into irregular bite-sized pieces that nestle between chips and catch all that melted cheese. If yours has been in the fridge, it will reheat beautifully in a covered skillet with a splash of beef broth — never microwave it or you will lose all the moisture. Check out my Texas Style Smoked Brisket for a full guide if you are starting from scratch.
Thick-cut tortilla chips: Structural integrity matters here. Thin chips will buckle under the weight of all that brisket and cheese before the tray even makes it to the table. Look for sturdy, restaurant-style thick-cut chips that can handle double-layering and generous toppings without collapsing.
Monterey Jack and sharp cheddar blend: Using two cheeses on the nachos themselves gives you the best of both worlds. Monterey Jack melts into a smooth, creamy layer while sharp cheddar adds punchy flavor that stands up to the bold smokiness of the brisket.
Ingredient Substitutes
Brisket alternative — smoked pulled chuck roast: If you are out of brisket leftovers, a smoked pulled chuck roast makes a fantastic swap. It shreds into slightly smaller pieces than sliced brisket and has a similarly rich, smoky flavor. It is also more budget-friendly if you are making a dedicated smoke session just for this recipe.
Gluten-free option: Swap the all-purpose flour in the cheese sauce for a 1:1 gluten-free flour blend or cornstarch. Use 1 tbsp cornstarch in place of 2 tbsp flour. Most tortilla chips are naturally gluten-free, but always check the label for cross-contamination warnings.
Dairy-free cheese sauce: Replace the butter with a neutral dairy-free butter alternative and use full-fat oat milk or cashew milk in place of whole milk. A high-quality dairy-free cheddar-style block cheese will melt into a reasonable sauce — just expect a slightly thinner consistency than traditional roux-based cheese sauce.
Corn tortilla alternative: If frying is not your thing, brush corn tortilla quarters lightly with oil, season with salt, and bake at 400°F for 10–12 minutes, flipping once, until golden and crisp. You get a lighter chip with less oil and just as much crunch.
How to Make Brisket Nachos
Step 1: Reheat the Brisket
Pull your leftover brisket out of the fridge and roughly chop it into bite-sized chunks if it is not already. Place it in a covered skillet over medium-low heat with a generous splash of beef broth — about 2–3 tablespoons — and let it warm through slowly for 5–7 minutes, stirring occasionally. The broth keeps it moist and brings back that fresh-off-the-smoker juiciness that can be lost during refrigeration.
Do not rush this step with high heat. Brisket that is heated too quickly seizes up and loses its tenderness fast. Low and slow applies even to reheating.
Step 2: Make the Cheese Sauce
This is the step that turns a good nacho into a great one. Heat your butter in a small saucepan over medium heat until it is fully melted and just starting to bubble. Add the flour all at once and stir continuously for about 60 seconds until the mixture forms a smooth paste and smells slightly nutty — that is your roux.
Whisk in the milk slowly and steadily to prevent lumps, then bring it to a gentle simmer while whisking. Once it thickens slightly, reduce the heat to low and add the grated smoked cheddar a small handful at a time, stirring between each addition until fully melted before adding more.
The finished sauce should be glossy, smooth, and thick enough to coat the back of a spoon. Keep it on the lowest heat setting while you build the nachos, stirring occasionally.
Step 3: Make Your Own Tortilla Chips (Optional)
You can absolutely use store-bought chips here and there is no shame in that. But if you want that next-level freshness, cut corn tortilla shells into quarters and fry them in small batches in neutral oil at around 350°F until they turn lightly golden and stop bubbling, about 2–3 minutes per batch.
Transfer them straight onto a wire rack — never a paper towel-lined plate, which traps steam and makes them soggy. Season immediately with a light coating of sea salt while they are still hot. Work in small batches to maintain the oil temperature and ensure even frying.
Step 4: Build the Nacho Layers
Preheat your oven to 375°F and line a large sheet pan with foil for easy cleanup. Spread your first layer of chips evenly across the pan — no piling, no gaps, just a solid single layer. Scatter half the shredded cheese blend over the chips, followed by an even distribution of black beans, corn, and red onion. Top with a generous layer of the warm chopped brisket, making sure every area of the pan gets covered.
Add a second layer of chips directly on top, then finish with the remaining shredded cheese and another round of brisket. This two-layer approach is the difference between nachos where every chip is loaded and nachos where the bottom layer gets nothing. It takes 60 extra seconds and is completely worth it.
Step 5: Bake Until Perfectly Melted
Slide the sheet pan into your preheated 375°F oven and bake for 12–15 minutes, rotating the pan 180 degrees at the halfway mark to ensure even melting and browning.
You are looking for fully melted, bubbling cheese with the chip edges just starting to turn a deeper golden color. Pull them the moment that happens — another two minutes beyond that and your bottom layer starts to turn bitter and over-crisped.
Step 6: Drizzle, Top, and Serve
The moment the nachos come out of the oven, work fast. Drizzle the warm cheese sauce in generous zigzags across the entire tray. Then scatter the pickled jalapeños, add dollops of sour cream and guacamole tucked into the gaps, spoon fresh pico de gallo across the top, and finish with a shower of chopped cilantro. Squeeze two lime wedges generously over the whole tray right before serving.
Carry the pan straight to the table and serve immediately. The difference between peak nachos and sad, soggy nachos is about three minutes, so have everyone ready and waiting before the tray leaves the oven.
How To Store Leftovers and Reheat
Fully assembled nachos do not store well — the chips soften significantly within an hour of being topped. Your best move is to refrigerate any leftover chopped brisket and cheese sauce separately in airtight containers and reassemble fresh nachos the next day. The brisket keeps in the fridge for up to four days and the cheese sauce for three days.
Reheat the sauce gently in a small saucepan over low heat, adding a splash of milk to loosen it. Leftover brisket can also be frozen in a zip-lock freezer bag for up to three months — thaw overnight in the fridge before reheating in a covered skillet with beef broth.
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🌮 What To Serve With Nachos
- Smoked Baked Beans
- Grilled Broccoli
- Smoked Mac and Cheese
- Grilled Cornbread
- Baked Sweet Potato
- Loaded Mashed Potato Casserole
🧀 More Apps To Serve With Nachos 🙌
Brisket Nachos
Ingredients
For the Nachos:
- 2-3 cups leftover brisket roughly chopped
- 1 large bag 13 oz thick-cut tortilla chips
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup pickled jalapeños sliced
- 1/2 cup red onion finely diced
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup pico de gallo
- 1/4 cup fresh cilantro chopped
- 2 tbsp hot sauce optional
- 6 wedges Lime for serving
For the Cheese Sauce – optional but highly recommended
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz smoked cheddar cheese freshly grated
For Homemade Tortilla Chips – optional
- 12 corn tortilla shells cut into quarters
- Oil for frying
Instructions
- Reheat the brisket. Warm your leftover chopped brisket in a covered skillet over medium-low heat with a splash of beef broth until heated through and juicy, about 5–7 minutes. Set aside.
- Make the cheese sauce (optional). Melt butter in a saucepan over medium heat until bubbly. Add flour and stir until combined into a paste. Whisk in the milk and bring to a gentle simmer, then slowly fold in the grated smoked cheddar until completely smooth and glossy. Keep warm on low heat.
- Make homemade chips (optional). Fry corn tortilla quarters in small batches in hot oil until slightly browned and crisp. Transfer to a rack and season immediately with sea salt.
- Preheat oven to 375°F. Line a large sheet pan with foil.
- Layer the nachos. Spread a single layer of chips across the pan. Add half the shredded cheese blend, then scatter black beans, corn, and red onion. Add a generous layer of chopped brisket. Repeat with a second layer of chips, remaining shredded cheese, and more brisket.
- Bake for 12–15 minutes until cheese is fully melted and chip edges are just turning golden. Rotate the pan halfway through.
- Finish and serve. Drizzle warm cheese sauce over the top if using, then add jalapeños, dollops of sour cream and guacamole, pico de gallo, and fresh cilantro. Squeeze lime over everything and serve immediately.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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