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Brisket Nachos

Charlie
These BBQ Brisket Nachos are the ultimate way to use up leftover smoked brisket — tender, smoky beef piled high over crispy tortilla chips with melted cheese, pickled jalapeños, fresh pico de gallo, and cool creamy toppings. Every loaded bite is pure game-day gold.
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Prep Time 20 minutes
Assembly 15 minutes
Total Time 35 minutes
Course Appetizer, Dinner, lunch, main, Main Course
Servings 8 serves
Calories 658 kcal

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.