Bbq Nachos Recipe

Combine the diced tomatoes, diced onion, minced jalapeño, and chopped cilantro in a bowl. Add lime juice and 1/2 teaspoon kosher salt. Stir to combine and taste; adjust salt or lime as needed. Refrigerate until ready to use so flavors meld (at least 15 minutes).

Roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–1.5 minutes until fragrant and slightly golden, whisking constantly to avoid browning.

Add Dairy

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, bring to a gentle simmer while whisking to remove lumps. Cook 2–3 minutes until the mixture thickens enough to coat the back of a spoon.

Finish Queso

Reduce heat to low. Whisk in the 2 ounces cream cheese until melted and smooth. Add the 8 ounces white American cheese in small handfuls, stirring until fully melted and glossy. Stir in the chopped pickled jalapeños, diced green chiles, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm on the lowest heat, stirring occasionally. If sauce becomes too thick, whisk in 1–2 tablespoons milk.

If using brisket: warm sliced brisket gently in a skillet over medium-low with 1/2 cup barbecue sauce until heated through, 4–6 minutes. If using pulled pork: warm pulled pork in a skillet with 1/2 cup barbecue sauce over medium heat until hot, 5–7 minutes. Taste and add remaining barbecue sauce if you want more saucy flavor (reserve 1/2 cup for finishing if desired). Keep warm.

Preheat oven to 375°F (190°C). Arrange 6 cups of tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Sprinkle half of the cheddar and half of the Monterey Jack evenly over the chips.

Distribute half of the warmed barbecue meat evenly over the cheese-topped chips. Drizzle about 1/2 cup of the warm queso sauce over the first layer (use more for a saucier result). Top with remaining 6 cups of chips, then sprinkle remaining cheddar and Monterey Jack, followed by the remaining meat and a final drizzle of queso.

Scatter sliced jalapeños over the top if using. Bake in preheated oven for 8–10 minutes, until cheese is melted and edges of chips are beginning to crisp but not burn.

Remove nachos from the oven. Dollop or drizzle sour cream across the top; if desired, mix sour cream with 1 teaspoon lime zest and a dash of hot sauce before dolloping. Spoon pico de gallo evenly over the nachos in several small mounds so each portion gets some brightness.

Garnish with sliced green onions and a few cilantro leaves. Serve immediately with lime wedges on the side.