I can’t think of a better way to use up leftover brisket than these brisket nachos. With homemade queso, they’re easy and fabulously tasty.
As I’ve been working through a blogger branding course recently, I realized that a previously unspoken mission of my blog was to provide readers with delicious recipes that were mostly – if not completely – from scratch. It’s not that I have a problem with convenience foods. If I come to your house and you serve me a casserole made with canned cream of chicken soup, I’ll eat it. And I’ll probably love it. American cheese is practically a food group at my house, at least when it comes to burger-making. It’s just that I like to make things from scratch. Overall, it’s a tastier way to eat, and I feel a little more healthy when I use less processed ingredients.
A Facebook follower suggested that I include a recipe on the blog for homemade queso. Funny thing…I made homemade queso at my second “Night Out with Chattavore” at AllSouth Appliance a couple of weeks ago and was just thinking aloud that I needed to include that recipe on my blog. It took me a while to figure out how to make queso at home that wasn’t goopy, greasy, and stringy without including American cheese, but here it is (thanks to some techniques from The Homesick Texan) and I’ve never looked back.
What made it even more perfect was the fact that I’d also been wanting to make the pot roast nachos – one of my very favorite dishes – from The Terminal. Problem is, my grocery store was out of chuck roast, so pot roast nachos became brisket nachos. No problem, really. Brisket nachos are every bit as tasty as pot roast nachos. These brisket nachos are a great way to use up the leftovers from the maple-chipotle brisket I posted earlier in the week, but if you want brisket nachos and you have non-maple-chipotle brisket, be my guest.
I’m pretty sure you can’t go wrong with brisket nachos, no matter what kind of brisket you use!
Yield: 2 main dish or 4 appetizer servings
10 minPrep Time:
10 minTotal Time:
- 1/2 of a 9-ounce bag of tortilla chips
- homemade queso (recipe follows)
- 2 cups cooked, chopped brisket
- salsa or chopped tomatoes
- 1/4 cup chopped cilantro
- 3 tablespoons butter
- 1/2 medium onion, diced
- 1/2 - 1 jalapeno, seeded and diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces (1 cup) sharp cheddar cheese, grated
- 4 ounces (1 cup) Monterey Jack cheese, grated
- 1 teaspoon paprika
- salt, to taste
- To make the queso, melt the butter in a medium skillet over medium heat. Add the onion and jalapeño and saute until soft. Sprinkle in the flour and cook for one minute. Slowly whisk in the milk and cook, stirring frequently, until thickened. Add the cheese a handful at a time, stirring to combine. Once all of the cheese has been stirred in, add the paprika and salt to taste. Reduce heat to low.
- Heat the brisket in the microwave or in a small amount of liquid until warmed through.
- Place 1/3 of the chips onto a place or wide bowl. Pour several spoons full of queso over the chips, then follow with 1/3 of the brisket. Repeat twice. Top with salsa or diced tomatoes and cilantro. Serve immediately.