Brisket nachos are the best thing that can happen to leftover brisket: chopped brisket, black beans and pepper Jack, layered twice and melted, with pickled onions and lime crema on top. At Kyle Field, grills in Aggie Park run on propane or electric only, so plan on a gas grill with a lid: the pans melt on the cool side with the lid down. Lots and times are in our Kyle Field guide.
At the lot: Heat the brisket first, then build and melt the pans on the cool side with the lid down. Homegating: Melt them in the oven, one pan at a time.
15 MIN
At home, the night before
30 MIN
At the lot
12
Serves
Ingredients
Pickled onions
- 1 red onion, thinly sliced
- ½ cup red wine vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp kosher salt
Lime crema
- 1 cup sour cream
- Zest and juice of 1 lime
- Pinch of kosher salt
Nachos
- 1½ lb cooked brisket, chopped (about 5 cups)
- ½ cup barbecue sauce
- 2 (10-oz) bags thick tortilla chips
- 1 (15-oz) can black beans, drained and rinsed
- 12 oz pepper Jack, shredded (about 3 cups)
Top
- ½ cup pickled jalapeño slices
- ½ cup chopped fresh cilantro
- 2 green onions, sliced
Steps
At home
- Heat the vinegar, water, sugar and salt until the sugar dissolves (a minute in the microwave does it). Pour it over the onion in a jar, cool and refrigerate. They're ready in an hour and keep 2 weeks.
- Stir the sour cream, lime zest, lime juice and salt together. Spoon it into a squeeze bottle or a zip-top bag and refrigerate.
- Toss the chopped brisket with the barbecue sauce in a foil pan, cover it with foil and refrigerate. Shred the cheese into a bag.
At the lot
- Set up the grill for two zones at about 375°F. Heat the covered brisket pan on the cool side until it reads 165°F, about 15 minutes.
- In each half-size pan, layer a quarter of the chips, a quarter of the brisket, a quarter of the beans and a quarter of the cheese. Repeat for a second layer.
- Set one pan on the cool side, close the lid and cook until the cheese melts all the way down, 6 to 8 minutes.
- Top with pickled onions, jalapeños, cilantro and green onions and squeeze the lime crema over it. Put the second pan on when the first is half gone.
Pack for the lot
Lot notes
- Brisket first: heat the meat to 165°F before it goes on the chips. The cheese melt is too short to heat cold brisket through.
- Cool side only: chips scorch fast over direct heat. Keep the pans on the cool side with the lid down.
- Cold toppings: the crema and onions stay in the cooler until you use them. The rules for holding food are in how to keep food hot at a tailgate.
Can you make brisket nachos ahead?
The parts, yes. Pickle the onions, mix the crema, chop and sauce the brisket and shred the cheese up to 2 days ahead. Build and melt the nachos at the lot, because built nachos go soggy.
How do you keep nachos hot at a tailgate?
Melt them one pan at a time and serve straight from the grill. Keep the brisket pan covered on the cool side so the next round is ready to build.
How much brisket nachos for 20 people?
Double it for up to 24 in 4 half-size pans: 3 lb of brisket, 1 cup of barbecue sauce, 4 bags of chips, 2 cans of black beans, 1½ lb of pepper Jack and 2 cups of lime crema. Pickle 2 onions.
Can you use pulled pork instead of brisket?
Yes. Any smoked shredded meat works. Heat it to 165°F before you build.
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