Servings vary
Author note: For a serving of two nachos, I used 3/4 pound of chopped brisket. Adjust your portions of brisket according to crowd you plan to feed. For faster clean-up, use disposable foil pie pans. These pans will also make the nachos into individual servings, allowing each diner to dress their nachos with preferred toppings. Feel free to use different cheeses like mozzarella and cheddar, and different toppings, like jalapenos and pickled red onions. Have fun and be creative!
Ingredients
Market Street’s brisket, chopped
shallots, rough chopped
Gouda, grated
Smoked Gouda, grated
hot sauce, for topping
chopped cilantro, optional topping
green onions, optional topping
Instructions
Heat the oven to 350 degrees.
On a sheet-pan, add one even layer of kettle chips. Top the chips with cheese, brisket, shallots and additional cheese.
Add one more layer of chips, cheese, brisket, shallots and gouda, making sure the last layer of gouda is generous.
Place into the oven and bake for 8 to 10 minutes. Remove from the oven and top with green onions and cilantro, and hot sauce. Serve immediately.
