KING'S PLATE COOKING
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Bossin' Sheet Pan Nachos
Loaded sheet pan nachos topped with house-smoked brisket, melted cheddar cheese, fresh jalapeños, and tomatoes. Baked until bubbly and drizzled with barbecue sauce for the ultimate crowd-pleasing snack or meal.
COOK TEMP
350°F
COOK TIME
10-15 minutes
Ingredients
1 bagmulti-colored tortilla chips
2 to 3 cupshouse-smoked brisket (chopped or pulled)
2.5 cupscheddar cheese (freshly shredded)
1 to 2fresh jalapeños (sliced into rings)
2 mediumtomatoes (diced)
Barbecue sauce (your favorite generic blend, for drizzling)
Sour cream or fresh cilantro (optional, for serving)
Method
1
Preheat your oven or pellet grill to 350°F. Line a large rimmed baking sheet or metal platter with parchment paper or foil for easy cleanup.
2
Spread an even, generous layer of multi-colored tortilla chips across the prepared sheet pan, making sure they overlap slightly to cover the surface.
3
Scatter your chopped house-smoked brisket evenly across the chips. Cover everything generously with the freshly shredded cheddar cheese so every chip gets some coverage.
4
Top the cheese and meat layer with your sliced fresh jalapeños to add that spicy kick, followed by the diced tomatoes.
5
Place the sheet pan into the preheated oven or smoker for about 10 to 15 minutes, or just until the cheese is completely melted and bubbly.
6
Remove from the heat, drizzle generously with your favorite barbecue sauce right over the top, and serve immediately straight from the pan!
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