Smoked Brisket Nachos Recipe with Queso and Pickled Jalapeños

NACHOS:

• 8
  oz.
  corn tortilla chips

TOPPINGS:

• 1-1 1/2
  c.
  leftover smoked brisket
  shredded
• 1/4
  c.
  BBQ sauce
• 1
  ear
  corn on the cob
  kernels cut off the cob or 1 c. frozen or canned
• 1/2
  sm.
  red onion
  diced
• 1
  jalapeño pepper
  thinly sliced
• 2
  green onions
  thinly sliced
• 1/2
  c.
  black beans
  rinsed and drained
• 1
  lg.
  tomato
  seeded and chopped
• 4-6
  oz. shredded
  cheese
  I used pepper jack and sharp cheddar

GARNISHES:

• BBQ sauce
  for drizzling
• Fresh chopped cilantro
• Sliced or diced avocados
• Lime wedges
  for serving
• Sour cream
  optional

• Prep all toppings before you begin. Shred the brisket, cut the corn kernels from the cob (or thaw the frozen corn), dice the red onion, thinly slice the jalapeño and green onions, rinse and drain the black beans, and seed and chop the tomato. Having everything ready makes assembly quick and stress-free.
  
• Preheat your oven to 350°F (175°C). A cast-iron skillet or a foil-lined rimmed baking sheet works well for even heating and easy cleanup.
• Arrange half of the tortilla chips in an even layer across the bottom of the skillet or baking sheet. Try to keep the chips from stacking up too much so cheese and toppings can reach as many chips as possible.
• In a small bowl, toss the shredded brisket with the BBQ sauce until evenly coated. This adds flavor and keeps the meat moist when baked.
• Scatter half of the brisket mixture and half of the remaining toppings (corn, black beans, red onion, jalapeño, tomato, and some of the green onion) over the chips. Sprinkle half of the shredded cheese on top. Repeat with a second layer of chips, brisket mixture, toppings, and cheese to build two even layers.
• Place the assembled nachos in the preheated oven and bake for 5–10 minutes, or until the cheese is fully melted and bubbly. Keep an eye on them so the chips don’t burn; thinner chips will heat faster.
• Remove the nachos from the oven. Drizzle additional BBQ sauce over the top, then garnish with fresh cilantro, sliced or diced avocado, and lime wedges for squeezing. Serve immediately with extra BBQ sauce and sour cream on the side if desired.