Brisket Triscuit Nachos Food

BBQ TRISCUIT NACHOS

Steps:

• Preheat oven to 350°.
• Spread crackers in an even layer on a large rimmed baking sheet (preferably 12"-x-17").
• In a large nonstick skillet over medium heat, heat oil. Add onion and season with salt and pepper. Sauté until soft, about 5 minutes, then stir in chicken and barbecue sauce and cook until heated through. Turn off heat.
• Spread barbecue chicken mixture on crackers. Top with both cheeses, green onions, and jalapeños. Bake until cheese is melted and the crackers are toasted, 12 to 15 minutes. Serve warm and drizzle with more barbecue sauce, if desired.

BRISKET NACHOS

Steps:

• Preheat oven to 300 degrees F. Heat oil in a deep-fryer to 350 degrees F.
• Drop corn tortillas 1 at a time into hot oil. Fry until the tortilla turns golden brown, about a minute. Remove the tortillas with tongs or a slotted spoon and drain on a wire rack set over a shallow pan or paper towel lined plate.
• Transfer the tortillas to a baking sheet. Sprinkle a layer of half the shredded Cheddar on top of the tortillas. Set aside the remaining cheese. Add a layer of heated pinto beans onto the cheese. Add the shredded brisket on top of the pinto beans. Top with Monterey jack and remaining Cheddar. Bake in the preheated oven for 1 to 2 minutes, or until cheese is melted. Remove from oven to a cutting board and cut each tortilla into quarters.
• Arrange the nachos in a circle on a platter. Add the lettuce and tomatoes to center of the nacho circle. Serve immediately with sour cream, guacamole, salsa and sliced jalapenos.