Smoked Brisket Nachos
This smoked brisket nacho recipe is the perfect way to repurpose your brisket dinner leftovers and guaranteed to become your new go-to snack
Servings: 4 servings
Ingredients
Smoked Brisket Nachos
- 6 oz. Omaha Steaks Beef Brisket Flat previously prepared
- 2 cups thick-cut corn tortilla chips
- 1/2 cup Monterey Jack cheese, grated
- 1/2 cup cheddar cheese, grated
- 2 tablespoons prepared pico de gallo
- 1/4 cup shredded lettuce
- 1/4 cup prepared pico de gallo, for serving
- 1/4 cup prepared guacamole, for serving
- 1/4 cup sour cream, for serving
Pico de Gallo
- 3/4 cup Roma tomato, 1/4-inch diced
- 3 tablespoons white onion, 1/4-inch diced
- 1 tablespoon cilantro, chopped very finely
- 1 teaspoon jalapeño, de-seeded and very finely minced
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sea salt
Guacamole
- 2 medium avocados, peeled, de-pitted, and 1/2-inch chopped
- 1 tablespoon fresh lime juice
- 1/4 cup prepared pico de gallo
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon jalapeño, minced
- 1/2 teaspoon sea salt
Instructions
Pico de Gallo
- Add all ingredients to a medium bowl and combine until well incorporated.
Guacamole
- Add all ingredients to a medium bowl and combine until well incorporated.
Smoked Brisket Nachos
- Preheat oven broiler.
- Cut Omaha Steaks Beef Brisket Flat leftovers into 1/2-inch cubes.
- Spread corn tortilla chips across bottom of a large baking dish.
- Sprinkle with grated cheeses, then top with smoked brisket.
- Place under oven broiler until cheese has melted.
- Sprinkle with pico de gallo and shredded lettuce.
- Serve with sour cream and prepared guacamole and pico de gallo on the side.