Brisket Nachos with Chipotle Cheese Sauce

Moist brisket and homemade cheese sauce make other nacho recipes pale in comparison to these super-nachos. Buen provecho! -Chef Richard Sandoval

Photo Credit: Penny De Los Santos

Brisket Nachos with Chipotle Cheese Sauce

Serves 4-6

INGREDIENTS:

FOR THE CHEESE SAUCE:

• 1 tablespoon canola oil
• 1/2 cup finely chopped yellow onion
• 1 small plum tomato (seeded & diced into 1/2 inch pieces)
• 1 canned chipotle in adobo, finely chopped
• 3/4 cup heavy cream
• 8 oz pasteurized cheese product, such as Velveeta, coarsely chopped
• 2 tablespoons finely chopped cilantro

FOR THE NACHOS:

• One 8oz bag tortilla chips
• 2 cups Shredded Beef Filling with Tomatoes and Chilies
• 1 cup Pico de Gallo
• 1 ripe Hass Avocado, cut into 1/2 inch pieces
• 3 tablespoons coarsely chopped Pickled Jalapeños

INSTRUCTIONS:

1. Make the cheese sauce. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until it is translucent, about 4 minutes. Add the tomato and chipotle and cook until the tomato is beginning to soften, about 2 minutes more. Add the cream and bring to a simmer. Reduce the heave to very low. In bathes, add the cheese product, stirring until it melts. Stir in cilantro. Keep covered. (Can be refrigerated for up to one day - reheat over very low heat - stirring often.)

2. Position a rack in the center of the oven and preheat the oven to 350°F.

3. Spread the chips in a large heatproof serving dish. Bake until the chips are warm, about 5 minutes. Remove the dish from the oven. Scatter the shredded brisket over the chips. Drizzle them with the warm cheese sauce. Top with pico de gallo, avocado & jalapenos. Serve immediately.