Brisket Nachos with Queso Blanco
So colorful, so flavorful! We have bit of everything in this mountain of Brisket Nachos; sweet, savory, sour, salty, spicy and rich.
- ~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
- Pickled Jalapeños
- Pickled Red Onions
- Chopped Cilantro
- Lime Wedges
Preheat oven to 350 degrees
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.
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
Line two 8-inch square, 2-inch deep baking pans with parchment.
Begin with a layer of chips, then cheddar cheese, brisket pieces and beans.
Use a slotted spoon to dollop mango peach salsa over beans and brisket pieces.
Top with another layer of chips, brisket and beans, finish with remaining cheddar cheese.
Bake nachos for 15-20 minutes, until the cheese is melted, chips begin to toast and the brisket pieces are heated through.
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.
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.
Drizzle the Queso Blanco over the nachos on the platter, and top with pickled jalapeños.
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.
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.
Repeat the drizzling of Queso Blanco, topping with pickled red onions, jalapeños and cilantro.