Nachos Recipe
Choice of Brisket, Chicken, Pork, or Veggie. With cheese, lettuce, pico, jalapenos, sour cream.
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Ingredients
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Base & Chips
Protein (choose one)
Toppings
Seasoning & Finishing (for proteins)
Optional extras
Method
Base & Chips
- 1
Arrange chips
Preheat oven to 375°F (190°C). Spread 12 cups of tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter, avoiding thick piles so chips stay crisp.
- 2
Reserve about 1/4 cup of each cheese for finishing. Evenly distribute the remaining shredded cheddar and Monterey Jack over the chips, covering them so most chips have some cheese.
Protein (choose one)
- 3
Prepare protein
If using brisket, chicken, or pork: warm 2 cups of the prepared meat in a skillet with 1 tablespoon olive oil over medium heat. Add the seasoning: 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir and heat until meat is hot and spices are evenly distributed, 3–5 minutes. If using seasoned black beans: drain and rinse canned black beans, then sauté in olive oil with the same spices for 3–4 minutes until heated through. Taste and adjust salt.
- 4
If your protein has excess sauce (e.g., very saucy brisket), drain slightly so chips won't get soggy; leave enough for flavor but not a puddle.
Assembly & Baking
- 5
Layer protein and bake
Distribute the warmed protein evenly over the cheese-covered chips. Sprinkle the reserved 1/4 cup of each cheese on top. Place the baking sheet in the preheated oven and bake 6–8 minutes, until cheese is melted and bubbling. For extra browning, broil 30–60 seconds monitoring closely to avoid burning.
Toppings & Finishing
- 6
Add fresh toppings
Remove nachos from oven. Immediately sprinkle shredded romaine lettuce (2 cups) evenly over the hot nachos so it wilts slightly but stays crisp. Spoon 1 cup pico de gallo in dollops across the nachos. Scatter 1 tablespoon pickled jalapeño slices to taste and add 2 tablespoons chopped cilantro. Dollop 3 tablespoons sour cream in several places across the tray (or serve in a squeeze bottle for drizzling). Add optional 1/2 cup pickled red onion and 1/4 cup crumbled queso fresco if desired. Serve with lime wedges for squeezing and hot sauce on the side.
- 7
Serve immediately so chips remain crisp. Provide extra napkins and small plates for sharing.