Leftover Brisket Nachos
Crunchy, spicy, delicious, these nachos are hearty yet easy to make and packed with Mexican flavors.
Servings 6 servings
Calories 363kcal
Ingredients
FOR THE BRISKET
- 1.5-2 cups brisket chopped (not corned beef brisket)
- ¼ cup bbq sauce your favorite
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
FOR THE NACHOS
- tortilla chips I used Hint of Guacamole and Salsa Verde
- 1 cup corn drained
- 1 cup black beans rinsed and drained
- ½ cup quesa
- ⅓ cup queso fresco crumbled
- 2 tablespoons green onions sliced
- 1 small jalapeno pepper seeded and slighted
- ½ cup tomatoes diced
- ¼ cup red onion diced
- 2 tablespoons fresh cilantro chopped
- 1 medium avocados sliced or chopped
LIME CREMA
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 medium lime zested then juiced
- 1 tablespoon fresh cilantro chopped
Instructions
- Preheat oven to 300°F.
LIME CREMA
- Mix crema ingredients together.
FOR THE BRISKET
- Mix together the chili powder, paprika, cumin, garlic powder, and red pepper.
- Wrap the brisket and foil and heat at 300°F for 20 to 30 minutes or until heated through. Remove brisket and roughly chop. Toss in bbq sauce and seasoning.
FOR THE NACHOS
- Place a layer of half the tortilla chips on a small foil-lined or parchment paper-lined baking pan.
- Layer half of the brisket, corn, beans, queso, and cheese. Repeat with an additional layer of chips and toppings.
- Place in the oven for 5-10 minutes until cheese is melted and bubbly.
- Remove from the oven and top with the remaining toppings: green onions, red onion, jalapeno, tomatoes, cilantro, avocado, and crema.
- Serve immediately.
Nutrition
Calories: 363kcal | Carbohydrates: 23g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 359mg | Potassium: 641mg | Fiber: 6g | Sugar: 7g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 2mg
