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Flavorful Smoked Brisket Nachos with Zesty Jalapeño Corn Salsa

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These nachos combine tender smoked brisket with a fresh, zesty jalapeño corn salsa, layered over crispy tortilla chips and melted cheese for the perfect game day snack.

Ingredients

Scale
  • 4–5 pounds brisket flat or point cut
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1–2 jalapeños, finely chopped (seeded for less heat)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 large bag sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream (for serving)
  • Optional: sliced avocado, pickled jalapeños, or a drizzle of hot sauce

Instructions

  1. In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar. Rub this spice blend evenly all over the brisket. Let it sit at room temperature for 30 minutes before smoking.
  2. Preheat your smoker to 225°F (107°C). Place the brisket fat side up on the grill grate. Smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tender, sliceable meat. Use a meat thermometer to monitor.
  3. Remove the brisket from the smoker and tent it with foil. Let it rest for at least 1 hour to allow juices to redistribute.
  4. While the brisket rests, combine corn kernels, diced jalapeños, red bell pepper, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Mix well and adjust seasoning to taste. Chill until ready to serve.
  5. Using a sharp knife, slice the brisket thinly against the grain.
  6. Preheat your oven to 375°F (190°C). Spread a layer of tortilla chips on a baking sheet. Evenly distribute brisket slices over the chips, then sprinkle with shredded cheddar and Monterey Jack cheeses.
  7. Bake the assembled nachos in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
  8. Remove nachos from the oven. Spoon the chilled jalapeño corn salsa over the top. Add dollops of sour cream, sliced avocado, or pickled jalapeños if desired.
  9. Serve immediately while the cheese is gooey and the brisket warm.

Notes

If you don’t have a smoker, braise the brisket in the oven at 300°F wrapped tightly in foil with smoky spices or use a slow cooker. For dairy-free, substitute sour cream with coconut-based alternative and use plant-based cheese. To reduce spice, remove jalapeño seeds or use fewer peppers. Leftovers can be reheated in a 350°F oven for 10 minutes.

Nutrition

Keywords: smoked brisket nachos, jalapeño corn salsa, game day snacks, smoky nachos, easy nachos recipe, barbecue nachos

Find it online: https://flurpchef.com/flavorful-smoked-brisket-nachos-recipe-with-zesty-jalape-n-o-corn-salsa-for-perfect-game-day-snacks/