Smoked Brisket Nachos Recipe

Warm and shred

If brisket is cold, warm in a low oven (300°F / 150°C) wrapped in foil for 20–30 minutes until just warm. Using two forks, shred the brisket into bite-sized pieces and transfer to a medium bowl.

Build sauce

In a small skillet over medium heat, add 1 tsp vegetable oil. Add shredded brisket, 3 tbs Red Dog sauce, 1 cup beef broth, kosher salt, and black pepper. Stir to combine and simmer gently for 4–6 minutes until liquid reduces slightly and brisket is saucy but not soupy. Taste and adjust salt or Red Dog sauce (add up to 1 tbs more if you want hotter/smokier). Remove from heat and keep warm.

Make cheese sauce (if not using prepared queso)

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Whisk in 1 tbs all-purpose flour and cook 30–45 seconds until golden (roux). Slowly whisk in 1 cup whole milk, whisking constantly until thickened, about 2–3 minutes. Reduce heat to low and stir in 1.25 cups white American or queso-style cheese until melted and smooth. Stir in 0.5 tsp smoked paprika and a pinch of coarse sea salt. Keep warm on low, stirring occasionally.

Assemble base layer

Preheat oven to 375°F (190°C). On a large ovenproof platter or rimmed baking sheet, spread the 10 oz corn chips in an even single-to-double layer, leaving some chips overlapping but avoiding a single tall pile.

Add cheeses

Scatter 2 cups shredded sharp cheddar evenly over the chips, leaving some chips visible. Spoon or drizzle the warm white queso/cheese sauce over the cheddar so chips have both melted shredded cheese and creamy sauce.

Evenly distribute the warm sauced brisket over the cheese-layered chips. Place the tray in the preheated 375°F oven and bake 6–8 minutes, until cheese is bubbling and edges of chips start to brown. Watch carefully so chips do not burn.

Remove from oven and immediately proceed to toppings.

Prepare quick onions

If Vidalia onion is strong, soak the thin slices in cold water for 5 minutes, then drain and pat dry. Toss with 0.5 tsp coarse sea salt.

Scatter the drained Vidalia slices and 0.25 cup pickled jalapeños over the hot nachos. Add optional 0.25 cup pickled red onions if using. Sprinkle 0.25 cup chopped fresh cilantro across the top.

Serve immediately with lime wedges on the side for squeezing over individual portions.