Nachos (chicken Or Brisket) Recipe

Preheat & organize

Preheat the oven to 425°F (220°C). Arrange an oven-safe large rimmed baking sheet or a shallow roasting pan. If using a broiler for finishing, ensure the top rack is 6–8 inches from the heat source.

If using rotisserie chicken, shred into bite-sized pieces. If using brisket, chop into 1/2-inch pieces. Pat proteins dry with paper towels and set on a plate.

Rinse and drain black beans. Slice jalapeños and green onions. Chop cilantro and place pico de gallo, guacamole, and sour cream in small bowls for topping.

Season protein

In a medium bowl combine 1 tablespoon olive oil, ground cumin, smoked paprika, kosher salt, and black pepper. Add shredded chicken or chopped brisket and toss to coat evenly.

Warm protein

Heat a large skillet over medium-high heat. Add the seasoned chicken or brisket and warm 3–4 minutes until heated through and edges begin to brown slightly. Remove from heat and keep warm.

Spread half of the tortilla chips in an even single layer across the prepared rimmed baking sheet, leaving very small gaps so chips overlap slightly but form a stable layer.

Distribute half of the warmed protein evenly over the chips. Sprinkle half of the black beans, half of the pickled jalapeños, and half of the shredded Monterey Jack and cheddar cheeses evenly over the chips and protein.

Add the remaining chips as a second, lighter layer, then top with the remaining protein, black beans, jalapeños, and cheeses. Sprinkle green onions (reserve some for garnish) and a light pinch of extra smoked paprika if desired.

Bake

Bake in the preheated 425°F oven for 6–9 minutes, until cheeses are melted and bubbling. If you want browned, slightly crisp cheese edges, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven. Immediately top with pico de gallo, dollops of guacamole and sour cream (or spoon chipotle crema over), remaining green onions and chopped cilantro. Squeeze lime wedges over the nachos to taste and scatter remaining jalapeños if desired.

Offer hot sauce at the table. Serve the nachos hot on the baking sheet or transfer to a large platter, encouraging diners to pick from edges inward so the bottom chips remain crisp.