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Savory Smoked Brisket Nachos Recipe with Easy Creamy Beer Cheese Sauce

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These savory smoked brisket nachos feature tender slow-smoked brisket topped with a silky, tangy creamy beer cheese sauce, perfect for game day or an easy, comforting dinner.

Ingredients

Scale
  • 2 cups smoked brisket, shredded or chopped (leftover brisket works great)
  • 1 tablespoon BBQ rub or seasoning blend
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • 1 cup beer (lager or pale ale works best)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 large bag of sturdy tortilla chips
  • 1 cup black beans, rinsed and drained (optional)
  • ½ cup pickled jalapeños, sliced
  • ½ cup diced red onions
  • 1 ripe avocado, diced
  • Fresh cilantro leaves, for garnish
  • Sour cream or crema, for serving (optional)

Instructions

  1. If your brisket isn’t already seasoned, toss the shredded brisket with 1 tablespoon of BBQ rub. Warm gently in a skillet over medium heat for 3-4 minutes, stirring occasionally.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat (about 2 minutes). Whisk in 2 tablespoons of flour and cook for 1-2 minutes until smooth roux forms.
  3. Slowly pour in 1 cup of beer, whisking constantly until mixture thickens slightly, about 3-4 minutes. Add more beer or broth if too thick.
  4. Reduce heat to low. Gradually stir in 1 cup shredded sharp cheddar and ½ cup Monterey Jack cheese until melted. Add 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, salt, and pepper to taste. Keep warm on very low heat.
  5. Spread a layer of tortilla chips evenly on a baking sheet or oven-safe dish. Scatter half the brisket, black beans (if using), diced red onions, and pickled jalapeños over the chips. Drizzle half the beer cheese sauce on top.
  6. Add another layer of chips and toppings, finishing with remaining beer cheese sauce.
  7. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes until cheese sauce is bubbly and chip edges turn golden. Watch closely to avoid burning.
  8. Remove from oven and top with diced avocado and fresh cilantro leaves. Add dollops of sour cream or crema if desired. Serve immediately.

Notes

Use pre-smoked or leftover brisket to save time. For a gluten-free version, use gluten-free flour and chips, and substitute beer with broth. Avoid overly hoppy beers for the cheese sauce. Do not overload chips to keep them crispy. You can skip baking and pour warm cheese sauce over chips for a quicker version.

Nutrition

Keywords: smoked brisket nachos, beer cheese sauce, game day snacks, easy nachos, Tex-Mex, BBQ nachos, creamy cheese sauce

Find it online: https://shimmersnack.com/savory-smoked-brisket-nachos-recipe-with-easy-creamy-beer-cheese-sauce/