20-Minute BBQ Brisket Nachos
Turn leftover brisket into the ultimate sheet pan nachos! This easy, cheesy BBQ brisket nachos recipe is perfect for a game day snack or fun family meal.
Servings: 8 servings
Calories: 440kcal
Equipment
- Sheet Pan
Ingredients
- 8 ounce tortilla chips
- 2 cups cooked brisket chopped or shredded
- 2 cups cheddar cheese shredded
- ½ cup pinto beans drained and rinsed
- ½ cup corn drained and rinsed
- ¼ cup red onion diced
- 1 jalapeno pepper thinly sliced
- 1 Roma tomato seeded and chopped
- 1 avocado diced
- ½ cup cilantro chopped
- ½ cup BBQ sauce
Use my recipes (optional):
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper for easy cleanup.
- Spread the tortilla chips in a single, even layer across the sheet pan to ensure every chip gets a good amount of toppings.
- Sprinkle half of the shredded cheese over the chips, followed by the brisket, beans, corn, red onion, and jalapenos. Finish with the remaining cheese to help everything stick together as it melts.
- Place the sheet pan in the oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.
- Remove the nachos from the oven and immediately top with diced tomatoes, avocado, and cilantro. Finally, drizzle BBQ sauce over the nachos. Serve warm.
Notes
- To prevent soggy nachos, toast the tortilla chips in the oven for 3 minutes before adding toppings.
- Fresh ingredients like avocado, tomatoes, and cilantro should be added after baking for the best texture and flavor.
- If you have leftover nachos, reheat them in the oven at 350°F for a few minutes to bring back the crispiness.
- Sheet pan nachos serve 8-10 people as an appetizer/snack or 4-6 people as a main course.
Nutrition
Calories: 440kcal | Carbohydrates: 35g | Protein: 23g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 512mg | Potassium: 535mg | Fiber: 5g | Sugar: 7g | Vitamin A: 537IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 2mg
