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Flavorful Sheet Pan Nachos with Brisket and Pickled Red Onions

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A quick and easy sheet pan nachos recipe featuring smoky brisket, melty cheese, and tangy pickled red onions, perfect for parties and casual get-togethers.

Ingredients

Scale
  • 1.5 pounds cooked, shredded or thinly sliced brisket (leftover or store-bought smoked brisket)
  • 12 ounces sturdy, thick-cut tortilla chips
  • 2 cups shredded sharp cheddar and Monterey Jack cheese blend
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt (for pickling onions)
  • 1 cup cooked or canned black beans, rinsed and drained (optional)
  • 1–2 fresh jalapeños, sliced thinly
  • A handful fresh cilantro, roughly chopped
  • Sour cream for drizzling or dolloping
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Pickle the onions: Thinly slice the red onion and place in a bowl. In another bowl, mix apple cider vinegar, sugar, and salt until dissolved. Pour over onions and let sit at room temperature while preparing other ingredients (about 30 minutes).
  2. Prepare the brisket: Shred or slice the brisket thinly. Toss with smoked paprika, cumin, garlic powder, salt, and pepper in a bowl.
  3. Preheat oven to 375°F (190°C) and line a rimmed 12×17-inch sheet pan with parchment paper or lightly grease it.
  4. Arrange tortilla chips evenly in a single layer on the sheet pan. Optionally, place a wire rack on the pan and layer chips on top for extra crispiness.
  5. Scatter the seasoned brisket evenly over the chips, followed by black beans and jalapeño slices.
  6. Sprinkle the shredded cheese blend generously over the entire pan.
  7. Bake for 12-15 minutes until cheese is melted and bubbling and some chip edges turn golden brown.
  8. Remove from oven and immediately top with pickled red onions and fresh cilantro.
  9. Drizzle with sour cream or add dollops as desired.
  10. Serve warm straight from the pan using a spatula to get a bit of everything in each portion.

Notes

Pat brisket dry if very moist to prevent soggy chips. Add pickled onions after baking to keep their crunch and brightness. Use a mix of sharp cheddar and Monterey Jack for best melt and flavor. Avoid overbaking to prevent drying out brisket and chips. Leftovers keep well refrigerated for up to 2 days; reheat in oven to maintain crispness.

Nutrition

Keywords: sheet pan nachos, brisket nachos, pickled red onions, party snack, easy nachos, quick nachos, game day food

Find it online: https://lirafood.com/flavorful-sheet-pan-nachos-with-brisket-and-pickled-red-onions-recipe-for-easy-party-snack/