Barbecued Nachos

Barbecued Nachos

Serves 8

These nachos are perfect for leftover barbecued meat of any kind, and the pickled chiles and fresh cilantro help balance out the rich flavors.

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, diced
  • 1/2 pound shredded or chopped beef brisket, pulled pork or rotisserie chicken
  • 1/3 cup barbecue sauce
  • 12 ounces tortilla chips
  • 3 cups shredded queso quesadilla, Monterey Jack or mozzarella
  • 1/3 cup pickled jalapeño pepper slices
  • 1/2 cup chopped fresh cilantro
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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: 
Per Serving:470 calories (210 from fat), 23g total fat, 7g saturated fat, 40mg cholesterol, 580mg sodium, 38g carbohydrate (3g dietary fiber, 6g sugar), 18g protein

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