Nachos Recipe

Combine diced roma tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro in a medium bowl.

Add lime juice, kosher salt, and black pepper. Stir gently to combine. Taste and adjust seasoning. Refrigerate at least 15 minutes to allow flavors to meld while you prepare the resto of the nachos.

In a medium saucepan over medium heat, melt the unsalted butter until foaming but not browned.

Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, until the raw flour smell subsides and the roux is bubbly.

Gradually whisk in the whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Reduce heat to low. Cut the cream cheese into small pieces and stir into the sauce until fully melted and smooth.

Remove the pan from heat briefly and stir in the grated cheddar and monterey jack cheeses a handful at a time, stirring until each addition is melted and the sauce is smooth. If needed, return to low heat and stir—avoid boiling.

Stir in the pickled jalapeño brine (or hot sauce), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep the queso warm over very low heat, stirring occasionally. If it gets too thick, thin with up to 2 tablespoons of milk.

If the brisket is refrigerated, warm it gently: place sliced or chopped brisket in a small saucepan with 2–3 tablespoons of water or beef broth, cover, and warm over low heat for 5–8 minutes until steaming. Alternatively, toss brisket with 1/4 cup BBQ sauce and warm briefly in a skillet over medium-low heat until heated through.

If using fatty brisket, trim or blot excess fat so pieces sit neatly on the chips.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment or foil for easier cleanup.

Spread 6 cups of tortilla chips in an even single layer on the prepared baking sheet (this makes the first layer).

Spoon about half of the warm queso over the chips in an even layer. Scatter half of the warmed smoked brisket evenly over the queso. Add about one-quarter of the pico de gallo and a light sprinkle of chopped cilantro. Add another handful (about 3 cups) of chips on top to create a second layer.

Top the second layer with the remaining queso and smoked brisket. Place the baking sheet in the preheated oven for 6–8 minutes, until cheese is bubbling and chips at the edges are just starting to brown.

Remove from oven. Immediately spoon the remaining pico de gallo over the hot nachos. Dollop or drizzle sour cream across the top (for easier drizzling, thin sour cream with 1–2 teaspoons of water and stir until smooth). Scatter pickled jalapeño slices and the remaining chopped cilantro over the nachos.

Serve the nachos hot from the baking sheet or transfer to a large platter. Offer extra pickled jalapeños, sour cream, and BBQ sauce on the side.