Brisket Nachos
By Traeger Kitchen
Piled high with brisket, cheese, jalapeños, and all the toppings imaginable, Andrew Perloff, from The Dan Patrick Show, believes these nachos deserve their own special teams. Grab your helmet and head out to the grill for winning nachos.
Prep Time
20 Minutes
Cook Time
15 Minutes
Pellets
Pecan
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Ounce | Tortilla Chips |
| 1 1/2 Cup | shredded cheddar cheese |
| 1 1/2 Cup | shredded pepper jack cheese |
| 3 Cup | cooked brisket |
| 1 Cup | Jalapenos, pickled |
| 4 | plum tomatoes, diced |
| 1 Small | white onion |
| 1 | Jalapeno, seeded & diced |
| 3 Tablespoon | cilantro, finely chopped |
| 1 Tablespoon | extra-virgin olive oil |
| 1 | lime, zested and juiced |
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
00:15
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.
3
Spread pickled jalapeños on top and place the cookie sheet in the center of the grill.
300 ˚F / 149 ˚C
00:15
4
While nachos are cooking, mix the remainder of the ingredients to make Pico de Gallo.
5
Check nachos after 15 minutes. They are done when all the cheese is melted.
6
Remove from grill and place nachos on a platter. Top with the Pico de Gallo. Enjoy!
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