Brisket Nachos Recipe

Warm and shred brisket

Preheat oven to 300°F (150°C). Place shredded brisket in an ovenproof dish, add the beef au jus or braising liquid and 1 tablespoon olive oil, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cover tightly with foil and warm in the oven for 20–25 minutes until heated through. Remove, shred further with two forks to separate strands and return to the juices.

Reduce liquid (optional)

If the liquid seems thin, transfer brisket and juices to a skillet over medium-high heat and simmer 3–5 minutes to concentrate flavor, stirring so meat reabsorbs some sauce. Keep warm on the lowest heat.

Prepare oven and baking sheet

Preheat oven to 425°F (220°C) if not already hot from warming brisket. Use a large rimmed baking sheet or two smaller sheets. Line with parchment or foil for easier cleanup.

Layer chips and cheese

Spread half the tortilla chips in an even layer across the baking sheet(s), leaving small gaps so chips don't collapse under weight. Sprinkle one-third of each shredded cheese over the chips. Scatter half of the warm shredded brisket evenly over the cheese and chips. Add another even layer of chips, then top with the remaining cheeses and the rest of the brisket.

Bake

Place the sheet(s) in the preheated oven and bake for 6–9 minutes, or until the cheese is fully melted and starting to bubble at the edges. For a crisper top, broil 1–2 minutes—watch carefully to avoid burning.

Prepare fresh toppings

While nachos bake, prepare toppings: thinly slice pickled jalapeños and green onion tops, dice tomatoes, finely dice red onion, chop cilantro, and prepare lime wedges. If using sour cream for crema, thin to a drizzle consistency with 1–2 teaspoons water or lime juice.

Finish nachos

Remove nachos from oven. Immediately scatter pickled jalapeños, diced tomatoes, red onion, and pickled red onions (if using) evenly over the hot cheese. Drizzle BBQ sauce and crema or sour cream lightly over the top in a zigzag pattern, and add a few small spoonfuls of salsa or pico de gallo. Dollop guacamole or sliced avocado across the nachos, sprinkle white parts of green onions and chopped cilantro. Finish with a squeeze of lime over the whole pan and additional hot sauce if desired.

Garnish and serve

Top with remaining green onion greens and any extra cilantro. Serve immediately with extra lime wedges, salsa, sour cream, and guacamole on the side.

If you prefer more BBQ flavor, toss a few tablespoons of the warmed BBQ sauce into the shredded brisket before layering. For heat, mix hot sauce into sour cream or drizzle directly on finished nachos to taste.