Bison Brisket Nachos
Load up your plate with these filling bison brisket nachos! After a smoked brisket dinner, these nachos offer a tasty way to use up your leftovers.
Servings: 6
Calories: 1038kcal
Ingredients
- 8 cups tortilla chips
- 3 cups Monterey Jack cheese shredded
- 2 cups leftover bison brisket shredded - can use smoked or not
- ½ cup corn kernels
- ½ cup roma tomatoes diced
- ⅓ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- ¼ cup sliced pickled jalapenos optional
- desired condiments such as sour cream, salsa, guacamole and hot sauce
Instructions
- Preheat oven to 350°F. Place the tortilla chips in a 12” cast iron skillet or on a baking sheet. Top the chips with the cheese and then shredded brisket.8 cups tortilla chips, 3 cups Monterey Jack cheese, 2 cups leftover bison brisket
- Bake for 10 minutes in the preheated oven or until the cheese melts.
- Add the corn, tomatoes, onions, fresh cilantro and pickled jalapenos (if using).½ cup corn kernels, ½ cup roma tomatoes, ⅓ cup red onion, ¼ cup fresh cilantro, ¼ cup sliced pickled jalapenos
- Serve with your favorite condiments on the side such as sour cream, salsa, guacamole and hot sauce.
Notes
- Servings: This recipe makes about 6 servings as an appetizer or 4 as a main.
- Leftovers: These nachos are best when consumed immediately but if you do have leftovers, they should be stored covered in the refrigerator. The nachos can be reheated in the oven to enjoy for up to two to three days.
- Drink Pairing: Consider enjoying your nachos with a hearty beer or Mexican cocktail like frozen margaritas.
Nutrition
Calories: 1038kcal | Carbohydrates: 108g | Protein: 42g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1009mg | Potassium: 687mg | Fiber: 9g | Sugar: 3g | Vitamin A: 751IU | Vitamin C: 4mg | Calcium: 595mg | Iron: 5mg
