Ingredients
Scale
- â…” cup diced red onions
- 3 cups smoked brisket chopped
- ½ cup barbecue sauce
- 1 15-oz. bag tortilla chips
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup fresh corn
- 2 medium tomatoes diced
- â…“ cup sliced tamed jalapenos
- ½ medium avocado diced
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream
- lime wedges for serving
Instructions
- Fill a medium bowl with cold water and soak the diced red onions for 20-30 minutes.
- Preheat the oven to 350°F.
- In a medium skillet, combine chopped brisket and barbecue sauce over medium heat, stirring until hot.
- Layer tortilla chips in a cast iron skillet or on a sheet pan. Top with brisket mixture.
- In a small bowl, mix the cheddar and Monterey Jack cheeses, then sprinkle evenly over the chips and brisket.
- Bake for 15-20 minutes until the cheese is thoroughly melted.
- Remove from the oven and add corn, tomatoes, jalapenos, avocado, and drained onions on top of the chips.
- Drizzle with sour cream and serve with lime wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier version, consider using spicy barbecue sauce or more jalapenos.
You can substitute fresh corn with canned corn if needed.
Feel free to add other toppings like olives or jalapeno slices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 650
- Sugar: 5g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg