Brisket Nachos
 
Makes 8 servings
Ingredients
  • 4 (½-inch-thick) slices red onion
  • 3 ears fresh corn, shucked
  • 3 tablespoons olive oil
  • ½ cup pickled jalapeño slices*
  • 3 tablespoons pickled jalapeño brine from jar
  • ¼ teaspoon kosher salt
  • 1 (10-ounce) bag tortilla chips
  • ¾ pound sliced smoked brisket, cut into 1-inch pieces
  • 1½ cups shredded Monterey Jack cheese
  • 1½ cups shredded smoked Cheddar cheese
  • Lime wedges and barbecue sauce, to serve
Instructions
  1. Heat a cast-iron grill pan over medium heat.
  2. Brush onion and corn with oil; add to pan, and cook until grill marks form, 2 to 3 minutes per side; remove from pan. Coarsely chop onion, and cut corn kernels from cobs. In a medium bowl, toss together onion, corn, jalapeño, jalapeño brine, and salt.
  3. Preheat oven to 350°.
  4. On a large rimmed baking sheet, arrange chips. Top with onion mixture, brisket, and cheeses.
  5. Bake until cheese is melted, about 8 minutes. Serve with lime wedges and barbecue sauce.
Notes
*We used Wickles Wicked Jalapeño Slices.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brisket-nachos/