I love barbecue smoked brisket. Every time I make one, I chop up some of the leftovers and put them into little bags in the freezer to make magic with later. Smoked Barbecue Brisket Nachos. So good. I might like these even better than the sliced brisket dinner the night I smoke it. It’s pretty close. Here’s my smoked barbecue brisket recipe if you need that.

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Jen’s Barbecue Smoked Brisket Nachos

Preheat the oven to 400°F/205°C. Cover two baking sheets with parchment.
Lime Tostitos
Add a single layer to the sheets. I fit 22 on each.

Top each chip with
½ Tablespoon shredded pepper Jack cheese (rounded teaspoon if you don’t have ½ Tablespoon measure)

¾ pound chopped smoked brisket (or another smoked or grilled meat if you must)
2/3 cup barbecue sauce
Warm. Divide among chips.

Top each stack with
1 jalapeno slice – I love the tamed pickled jars
Put in the oven until the cheese melts, about 5 minutes.

In the meantime…
2 medium tomatoes, diced (about 1 heaped cup)
½ yellow onion, diced (about 1 cup)
1 cup cilantro leaves, roughly chopped
1 jalapeno, minced
Combine and distribute among 4 plates for dinner, or spread out on a big platter.

2 avocados
Juice of 1 lime
Salt and pepper
Remove skin and pit. Smash, mix in lime juice, and season well. Divide among the plates.

Sour cream
Dollup on top of each nacho and move to plates.

Lime
Wedge and scatter about.