These nachos are perfect for leftover barbecued meat of any kind, and the pickled chiles and fresh cilantro help balance out the rich flavors.
Ingredients
Method
Heat olive oil in a medium skillet over medium heat.
Add onion and cook, stirring until very soft and caramelized, about 20 minutes.
Add a tablespoon or 2 of water, if necessary to prevent onion from sticking and burning. Set aside to cool briefly.
Preheat the oven to 350°F.
In a medium bowl, combine brisket, onion and barbecue sauce, and toss to combine.
Line a large rimmed baking sheet with parchment paper and scatter tortilla chips in an even layer.
Use a spoon to top chips with brisket.
Top with cheese and jalapeño slices, and bake until cheese melts and the mixture is heated through, about 12 minutes.
Top with cilantro and serve.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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