Mini Lewis Nachos Recipe

1. Warm and season brisket

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. Add the sliced or chopped smoked brisket in a single layer; let it brown for 1–2 minutes without stirring to develop a crust, then stir and cook another 1–2 minutes until heated through. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon chipotle or adobo sauce if using. Remove from heat and keep warm.

2. Make a roux

In a medium saucepan set over medium heat, melt 2 tablespoons butter. When foamy, add 2 tablespoons flour and whisk continuously for 45–60 seconds until it smells slightly nutty but hasn't browned.

3. Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half in a steady stream to avoid lumps. Bring to a gentle simmer, whisking constantly until the mixture thickens slightly, about 3–4 minutes.

4. Finish queso

Reduce heat to low and stir in 2 ounces softened cream cheese until incorporated. Add 1 cup grated sharp white cheddar and 1/2 cup grated Monterey Jack in small handfuls, stirring until melted and smooth. Stir in 1/2 cup diced green chiles, 1 tablespoon finely chopped pickled jalapeño, 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon lime juice. Taste and adjust seasoning. Keep queso warm on the lowest heat or transfer to a small slow cooker on warm.

5. Combine 1 1/2 cups diced Roma tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, 1 minced jalapeño, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Stir gently to combine. Let sit at room temperature for 10–15 minutes so flavors meld. Adjust salt or lime to taste.

6. Whisk 1/2 cup Mexican crema or sour cream with 1 tablespoon milk or water until pourable but still a bit thick. Taste and add a pinch of salt if desired. Prepare pickled jalapeño slices and cilantro leaves for topping and cut lime wedges.

7. Reheat chips (optional)

If chips are stale or you prefer them warm, heat a rimmed baking sheet in a 350°F (175°C) oven for 5 minutes. Spread chips in a single layer and warm 3–4 minutes until crisp but not browned. Alternatively, toss chips briefly in 1 tablespoon oil in a skillet over medium heat until hot and crisp.

8. Assemble mini nachos

Arrange tortilla chips in small groups on a serving platter or on individual small plates (about 12–16 chips per serving depending on chip size). Spoon warm green chile queso over the chips, focusing on center chips so the sauce spreads. Top with warmed brisket pieces, then a spoonful of pico de gallo on each mini pile.

9. Drizzle crema over the topped nachos, scatter pickled jalapeño slices and cilantro leaves, and serve with lime wedges on the side. Serve immediately so chips remain crisp.