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Brisket Nachos with Wagyu Tallow Kettle Chips

Chef Mandy Tanner

Servings

4 to 6

Prep Time

15 minutes

Cook Time

3 minutes

Calories

519

Cuisine

American

Category

Appetizers

Cooked Brisket and Kettle Chips cooked in Wagyu Beef Tallow pair together for the ultimate game day snack, or party appetizer with these Brisket Nachos. Pick and choose your favorite shredded cheese, warmed queso, BBQ sauce, and toppings, and serve warm. 

Brisket Nachos with Wagyu Tallow Kettle Chips

Ingredients

  • 1 6 oz bag SRF Kettle Chips cooked in Wagyu Beef Tallow
  • 1 lb Smoked Wagyu Brisket, cubed or shredded, warmed

  • 1 cup shredded cheese, such as Pepper Jack or Monterey Jack

  • 1 cup queso cheese sauce, warmed
  • ¼ cup pico de gallo or salsa
  • ¼ cup sour cream

  • ¼ cup candied jalapeños or pickled jalapeños

  • ¼ cup pickled red onions

  • 2 tablespoons BBQ sauce

  • 2 tablespoons green onions, thinly sliced

  • cilantro, for garnish, optional

Directions

  1. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or, alternatively use an oven safe serving platter.

  2. Place the Wagyu Beef Tallow Chips on the baking sheet or platter in an even layer. Top with shredded cheese. Place the baking sheet in the oven, and cook for 2 to 3 minutes until the chips are warmed and cheese is melted.

  3. Remove the baking sheet from the oven. Top the warmed chips with queso, smoked Wagyu Brisket, pico de gallo, sour cream, candied jalapeños, pickled onions, drizzle with BBQ Sauce, top with green onions, and garnish with cilantro, as desired. Enjoy!