Steps

• 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

• Step 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.

  Ingredients

  • 1 Ounce tortilla chips

  • 1 1/2 Cup shredded cheddar cheese

  • 1 1/2 Cup shredded pepper jack cheese

  • 3 Cup cooked brisket

• Step 3

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

  00:15

  300 ˚F / 149 ˚C

  Ingredients

  • 1 Cup Jalapenos, pickled

• Step 4

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

  Ingredients

  • 4  plum tomato, diced

  • 1 Small white onion

  • 1  jalapeño, seeded and diced

  • 3 Tablespoon cilantro, finely chopped

  • 1 Tablespoon extra-virgin olive oil

  • 1  lime, zested and juiced

• Step 5

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

• Step 6

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