Loaded Skillet Nachos with Smoked Brisket & Molten Queso Tips, FAQ & printable recipe

Tips for success

To get the best cheese pull, use a combination of cheeses that melt well, like Monterey Jack and sharp cheddar.

Shred the cheese yourself from a block rather than buying pre-shredded, which often contains anti-caking agents that prevent smooth melting. Warm the queso before layering so it spreads easily and coats the chips evenly.

For extra crunch, consider toasting the tortilla chips in the oven for a few minutes before assembling. This helps them stay crisp even after being topped with queso and cheese.

If you like a spicy kick, add a drizzle of hot sauce or extra jalapeños. Serve the nachos immediately after baking to ensure the cheese stays stretchy and the chips remain crunchy.

Variations

• Chicken Nachos: Substitute the smoked brisket with shredded rotisserie chicken or poached chicken breast. Cook chicken to 165°F (74°C) for safety. The rest of the recipe stays the same.
• Vegetarian Nachos: Omit the brisket and add black beans, corn, and sautéed bell peppers. Use a plant-based queso or extra cheese. This version is hearty and satisfying without the meat.
• Spicy Chorizo Nachos: Replace the brisket with cooked fresh chorizo (cook to 160°F/71°C). Add extra jalapeños and a drizzle of hot sauce for a spicy kick. Use pepper jack cheese for additional heat.
• BBQ Pulled Pork Nachos: Use leftover pulled pork tossed in barbecue sauce instead of brisket. Add a drizzle of extra BBQ sauce over the top before baking. The sweet and smoky flavors pair perfectly with the cheese.

Storage and make-ahead

Fridge

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.

Freezer

Freezing nachos is not recommended as it makes the chips soggy. If you must freeze, freeze the brisket and queso separately.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until hot and cheese is melted. Avoid microwaving.

Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh. Reheat in the oven at 350°F (175°C) for 5-7 minutes to crisp up the chips and melt the cheese again. Avoid microwaving, as it makes the chips soggy.

The components can be prepared ahead: chop the brisket, shred the cheeses, and slice the jalapeños. Store them separately in the refrigerator. Assemble the nachos just before baking. You can also warm the queso dip ahead and keep it warm. The guacamole and sour cream should be added fresh after baking.

Serving ideas

Serve these loaded skillet nachos straight from the oven, while the cheese is still bubbling and the chips are crisp.

Place the hot skillet on a trivet in the center of the table and let everyone dig in with forks or chips. The combination of smoky brisket, creamy queso, and fresh toppings is guaranteed to be a crowd-pleaser.

For a complete spread, pair the nachos with additional sides like salsa, pickled onions, or a simple green salad. These nachos are hearty enough to serve as a main course for a casual dinner.

The leftovers, if any, can be stored and reheated, but they are best enjoyed immediately for maximum crunch and cheese pull.

Frequently asked questions

Recipe card

Loaded Skillet Nachos with Smoked Brisket & Molten Queso

Prep 15 minCook 10 minTotal 25 minServes 6

Ingredients

• 1 large bag restaurant-style tortilla chips
• 2 cups warm white queso dip
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 300 g (10.5 oz) smoked beef brisket, chopped
• 1/2 cup pickled jalapeño slices
• 1 cup fresh guacamole
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves

Instructions

1. Spread half of the tortilla chips evenly in a 10-inch cast iron skillet. Drizzle half of the warm white queso dip over the chips, then scatter half of the shredded Monterey Jack and half of the chopped smoked brisket over the cheese. Repeat with the remaining chips, queso, Monterey Jack, and brisket, creating a second layer. Finish by sprinkling the shredded sharp cheddar cheese over the top.
2. Scatter the pickled jalapeño slices evenly over the top of the nachos, tucking some between the chips so they distribute throughout the dish.
3. Preheat the oven to 400°F (200°C). Place the skillet in the oven and bake for 10 minutes, until the cheese is fully melted, bubbling, and golden at the edges. The brisket should be heated through. Let it rest for 3 minutes before slicing.
4. Remove the skillet from the oven. Spoon the fresh guacamole in dollops over the hot nachos. Add the sour cream in spoonfuls, then sprinkle with fresh cilantro leaves.
5. Serve immediately while the cheese is still hot and stretchy. Use a spatula to lift out a chip with plenty of cheese and brisket, and enjoy the giant cheese stretch.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

48 g

Fat

44 g

Fiber

4 g

Sugar

4 g

Automatic estimate from the ingredient list, not laboratory-verified.