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Brisket Nachos

Brisket Nachos

By Traeger Kitchen

Piled high with brisket, cheese, jalapeños, and all the toppings imaginable, Andrew Perloff, from The Dan Patrick Show, believes these nachos deserve their own special teams. Grab your helmet and head out to the grill for winning nachos.

Prep Time

20 Min

Cook Time

15 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 Ounce Tortilla Chips
1 1/2 Cup shredded cheddar cheese
1 1/2 Cup shredded pepper jack cheese
3 Cup cooked brisket
1 Cup Jalapenos, pickled
4 plum tomatoes, diced
1 Small white onion
1 Jalapeno, seeded & diced
3 Tablespoon cilantro, finely chopped
1 Tablespoon extra-virgin olive oil
1 lime, zested and juiced

Step

  • 1

    When ready to cook, start the Traeger and set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

    300 ˚F / 149 ˚C

    00:15

  • 2

    Place a layer of chips on a cookie sheet. Combine the cheeses. Cover chips with 1/2 of the cheese mixture and 1/2 of the chopped brisket. Place another layer of chips, cheese and brisket.

  • 3

    Spread pickled jalapeños on top and place the cookie sheet in the center of the grill.

    300 ˚F / 149 ˚C

    00:15

  • 4

    While nachos are cooking, mix the remainder of the ingredients to make Pico de Gallo.

  • 5

    Check nachos after 15 minutes. They are done when all the cheese is melted.

  • 6

    Remove from grill and place nachos on a platter. Top with the Pico de Gallo. Enjoy!

My Notes

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