BBQ Brisket Nachos are one of the best ways to turn leftover brisket into a bold, satisfying meal. Crisp tortilla chips are layered with tender shredded BBQ brisket, melted cheese, sweet corn, red onion, pico de gallo, sour cream, cilantro, and any extra toppings you love. They are crunchy, smoky, cheesy, and loaded with flavor in every bite.
Leftover Brisket
If you have leftover BBQ brisket, these loaded brisket nachos are an easy and delicious way to use it. Shredded brisket already has deep, smoky barbecue flavor, so it works beautifully with salty tortilla chips and gooey melted cheese. The result is a quick appetizer, snack, lunch, dinner, or party dish that feels hearty enough to serve as a main course.
Brisket nachos are especially great because they are simple to customize. You can keep them classic with cheese, onion, salsa, and sour cream, or pile on extras like pinto beans, guacamole, queso, sliced jalapenos, or green onions. Everyone can add what they like, which makes this recipe perfect for family meals, casual gatherings, game day spreads, and relaxed weekend cooking.
These BBQ brisket nachos are also ideal for entertaining. They come together quickly, they are easy to serve straight from the pan, and they always look impressive once the toppings are added. The combination of warm brisket, melted cheese, cool sour cream, fresh cilantro, and bright pico de gallo gives the nachos a great balance of rich, creamy, fresh, and tangy flavors.
The best brisket for this recipe is tender, juicy, and coated in a sweet and slightly spicy barbecue sauce. If your leftover brisket is a little dry or does not have much sauce, simply toss it with a small amount of BBQ sauce before adding it to the chips. This helps keep the meat moist and gives the nachos even more barbecue flavor.
You can also use pulled pork or pulled chicken if that is what you have on hand, but shredded brisket gives these nachos a rich, smoky taste that is hard to beat. It pairs especially well with sturdy tortilla chips because the chips add crunch and saltiness while holding up under the weight of the toppings.
For the best texture, use thick tortilla chips rather than thin ones. Thin chips can break easily once the brisket, cheese, corn, and toppings are added. A strong chip makes these loaded nachos easier to pick up and keeps every bite balanced.
Use Cast Iron
A cast iron serving pan or cast iron skillet is a great choice for making BBQ brisket nachos. Cast iron holds heat very well, which helps keep the nachos warm while they are being served. It also makes a sturdy, attractive serving dish that can go straight from the oven to the table.
If you do not have cast iron, a rimmed baking sheet works well. Spread the tortilla chips in an even layer, add the brisket, corn, and cheese, then bake just until the cheese melts. After baking, finish the nachos with the fresh toppings so they stay cool and vibrant.
Add Lots Of Toppings
The toppings are what make these BBQ Brisket Nachos extra fun. Red onion adds sharpness, pico de gallo or salsa adds freshness, cilantro brings bright flavor, and sour cream adds a cool, creamy finish. You can keep the toppings simple or set out several options and let everyone build their own plate.
Other delicious topping ideas include pinto beans, guacamole, queso, sliced jalapenos, and green onions. Choose a combination that works for your taste and the level of heat you prefer.
Recipe Tips
- Use sturdy tortilla chips so they do not break under the brisket, cheese, and toppings.
- If the brisket is dry, toss it with a little BBQ sauce before adding it to the chips.
- Choose a BBQ sauce you enjoy. A thick, sweet, and tangy sauce works especially well.
- Add fresh toppings after baking so they keep their texture and flavor.
- Serve the nachos right away for the best crunch.
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BBQ Brisket Nachos
By Christin Mahrlig
Equipment
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Cast Iron Serving Pan
Ingredients
- 1 to 2 cups leftover shredded BBQ brisket
- BBQ sauce
- Tortilla chips
- 1/2 cup corn
- 2 cups shredded cheese, (Colby Jack, Cheddar, or any Mexican blend)
- 1/3 cup finely chopped red onion
- 1/2 cup pico de gallo or salsa
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream
Instructions
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Preheat the oven to 375 degrees.
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If the BBQ brisket is dry or does not have much sauce, toss it with a little BBQ sauce.
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Spread the tortilla chips on a baking sheet or in a cast iron pan.
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Top the chips with brisket, corn, and shredded cheese. Bake until the cheese is melted.
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Before serving, add red onion, pico de gallo, cilantro, and sour cream.
Notes
Nutrition
| Carbohydrates: 77g
| Protein: 25g
| Fat: 38g
| Sodium: 885mg
Nutrition information is automatically calculated and should only be used as an approximation.
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