Brisket Nachos with Queso Blanco

Hello and welcome! If you’ve been following Alex’s Djalali Cooks Too column, you’ll know that we had a 13-pound smoked brisket; the leftovers just waiting to be used in all kinds of delicious dishes. It may come as no surprise that we just had to make brisket nachos. Instead of my usual sheet pan nachos, today we are making a double-decker version. You can certainly modify this recipe to be a sheet pan version. Let’s get to it! Brisket Nachos with Queso Blanco.

These nachos have it all: savory and sweet; spicy and sour; with smooth queso blanco and extra sharp cheddar. The smoked brisket adds smoke flavor with meaty texture. I am using seasoned tortilla chips, which adds extra savory flavor. You can use plain, if you prefer.

The slight sweetness comes from chunky mango peach salsa, It’s a nice contrast with the spiciness of the jalapeños. To offset all the richness we will top the nachos with pickled red onions and cilantro.

Start by preheating the oven to 350 degrees. Drain and rinse the black beans and slice the brisket into bite-size pieces. Shred the cheddar on a box grater.

Queso Blanco with Beer and Brine

Cube up half a package of Velveeta Queso Blanco – about 16 ounces. In a small saucepan, over low heat, slowly melt the queso cubes. Stir in about 1/4 cup of milk once the cheese begins to melt. Once the cheese is melted and the milk is incorporated, add about 3 tablespoons of pickled jalapeño brine. Stir to incorporate the brine and keep warm over the lowest heat setting. Then add about 1/4 cup of light lager beer. Stir to incorporate. Keep the queso over the lowest heat, stirring occasionally until ready to use. If the queso is still pretty thick, and not pourable, add more beer or jalapeño brine until the consistency is smooth and pourable.

Build the Brisket Nachos

As I mentioned at the top, this is going to be a double-decker nacho situation. So I have lined two 8-inch square, 2-inch deep baking pans with parchment. The parchment is there to easily slide the nachos onto a serving tray.

Start with a layer of chips. Then cheddar cheese. Sprinkle on the brisket pieces and beans.

Then, use a slotted spoon to dollop on the chunky mango peach salsa. Top the salsa with another layer of chips, then more brisket pieces and beans. Finish with the remaining cheddar cheese. You can do more mango peach salsa if you like, but I just went for the single layer. Sometimes, the salsa can make the chips soggy, so I try to use it sparingly.

Bake the nachos for 15-20 minutes, until the cheese is melted, the brisket pieces get bubbly with rendering fat and the chips begin to look toasty.

Building the Double-Decker Brisket Nachos

Choose your serving platter and set it along side the baked nachos. Carefully, because it’s hot, hold one side of the parchment, tilt the baking pan and slide one of the nachos and the parchment out of the pan and onto the serving platter.

Then, use a large spatula to get between the parchment and the bottom layer of nachos; in your other (non-spatula) hand hold the edge of the parchment and pull the parchment out in one motion, letting the spatula hand down easy for a clean dismount.

Now for the fun part! Use a ladle to drizzle on the queso blanco.

Top the queso with pickled jalapeños.

Now, for that second pan of nachos. This part is a little trickier. As before: hold one side of the parchment, tilt the baking pan and slide the nachos and the parchment out of the pan and onto the counter top. Again, slide the large spatula between the bottom of the nachos and the parchment. Moving quickly, lift the spatula hand and the hand holding the parchment, move to position over the first batch of nachos on the serving platter, and in one fluid motion, pull the parchment out from under the nachos and let the nachos fall onto the first batch and then slide the spatula out.

Now repeat the drizzling of queso blanco.

Top this massive pile of nachos with pickled jalapeños, pickled red onions and cilantro. Slice up some lime wedges to serve alongside.

This double-decker nacho situation is definitely for a group, but it’s simple to modify for two. But this is an impressive mountain of Brisket Nachos!

So colorful, so flavorful! The flavors are all so well-balanced; we have bit of everything in there – sweet, savory, sour, salty, spicy and rich. I loved the slightly sweet surprise when I get a bite with the mango peach salsa. Place kitchen tongs out and plates for your guests to serve themselves a pile of Brisket Nachos.

You can still make these nachos without having leftover brisket; just substitute with ground beef or chicken. Or go vegetarian and add another can of black beans. If you’re looking for another nachos recipe, try my Taco Nachos. Thank you so much for spending some your Thursday with me. Until tomorrow, take care and be well. xo Kelly

Print Recipe

Brisket Nachos with Queso Blanco

(2 votes, average: 5.00 out of 5)

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Dinner, Main Course, Appetizer – Mexican/American

By Kelly Djalali – Serves: 4-8

Prep Time: 15 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~30 Minutes

So colorful, so flavorful! We have bit of everything in this mountain of Brisket Nachos; sweet, savory, sour, salty, spicy and rich.

Ingredients

• ~1 Bag Tortilla Chips
• 8 oz. Extra Sharp Cheddar Cheese, grated
• 15.5 oz. Can of Black Beans, drained and rinsed
• 2 cups Brisket Pieces
• Chunky Peach Mango Salsa
• Queso Blanco
• 16 oz. Velveeta Queso Blanco, cubed
• 1/4 cup Whole Milk
• 3 tbsp. Jalapeño Brine, plus more if needed to thin queso
• 1/4 cup Light Lager Beer (like Miller Lite), plus more if needed to thin queso
• Toppings
• Pickled Jalapeños
• Pickled Red Onions
• Chopped Cilantro
• Lime Wedges

Instructions

1

Preheat oven to 350 degrees

Queso Blanco

2

In a small saucepan, over low heat, slowly melt the queso cubes.

3

Stir in about 1/4 cup of milk once the cheese begins to melt.

4

Once the cheese is melted and the milk is incorporated, add about 3 tablespoons of pickled jalapeño brine. Stir to incorporate the brine.

5

Then add about 1/4 cup of light lager beer. Stir to incorporate. Keep the queso over the lowest heat, stirring occasionally until ready to use. If the queso is still pretty thick, and not pourable, add more beer or jalapeño brine until the consistency is smooth and pourable.

Building the Nachos

6

Line two 8-inch square, 2-inch deep baking pans with parchment.

7

Begin with a layer of chips, then cheddar cheese, brisket pieces and beans.

8

Use a slotted spoon to dollop mango peach salsa over beans and brisket pieces.

9

Top with another layer of chips, brisket and beans, finish with remaining cheddar cheese.

10

Bake nachos for 15-20 minutes, until the cheese is melted, chips begin to toast and the brisket pieces are heated through.

11

When the nachos come out of the oven, carefully hold one side of the parchment, tilt the baking pan and slide one of the nachos and the parchment out of the pan and onto the serving platter.

12

Then, use a large spatula to get between the parchment and the bottom layer of nachos; in your other (non-spatula) hand hold the edge of the parchment and pull the parchment out in one motion, letting the spatula hand down easy for a clean dismount.

13

Drizzle the Queso Blanco over the nachos on the platter, and top with pickled jalapeños.

14

For the double-decker layer: hold one side of the parchment, tilt the baking pan and slide the nachos and the parchment out of the pan and onto the counter top.

15

Again, slide the large spatula between the bottom of the nachos and the parchment. Moving quickly, lift the spatula hand and the hand holding the parchment, move to position over the first batch of nachos on the serving platter, and in one fluid motion, pull the parchment out from under the nachos and let the nachos fall onto the first batch and then slide the spatula out.

16

Repeat the drizzling of Queso Blanco, topping with pickled red onions, jalapeños and cilantro.