Smoky Sheet-Pan Brisket Nachos

Serves 6 · 15 min prep · 14 min cook

Ingredients

• 12 oz bag tortilla chips, sturdy restaurant-style
• 1 lb cooked smoked brisket, shredded or chopped
• 3/4 cup BBQ sauce, smoky style
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar
• 1 (15 oz) can black beans, rinsed and drained
• 1/3 cup pickled jalapeños, sliced
• 1/2 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 Tbsp lime juice
• 1/2 tsp smoked paprika
• 3 green onions, sliced
• for serving optional guacamole or pico de gallo

Instructions

1. 1Preheat oven to 400°F. Line a large rimmed sheet pan (about 18×13 inches) with parchment or foil for easy cleanup. Toss the chopped brisket with BBQ sauce until every shred is glossy and coated.
2. 2Spread half the tortilla chips in an even layer on the sheet pan. Scatter half the sauced brisket, half the black beans, a third of the diced red onion, and half of both cheeses over the chips.
3. 3Add a second layer of remaining chips, then top with remaining brisket, beans, another sprinkle of onion, and the rest of the cheeses so edges get melty and centers stay loaded. Drizzle the remaining BBQ sauce in thin zigzags.
4. 4Bake 10–14 minutes until cheese is fully melted and bubbling and chip edges are lightly toasted. Watch the last 2 minutes so nothing burns.
5. 5While nachos bake, stir sour cream with lime juice and smoked paprika for a quick smoky crema; thin with a teaspoon of water if needed for drizzling.
6. 6Pull the pan from the oven and immediately top with pickled jalapeños, remaining red onion, green onions, and cilantro so the heat wakes up the aromatics.
7. 7Drizzle the smoky crema over the hot nachos. Add dollops of guacamole or pico if using.
8. 8Set the entire sheet pan on a trivet in the middle of the table with tongs or spatulas so everyone digs in—ultimate weekend hosting energy with zero plating fuss.