BBQ Brisket Nachos
BBQ Brisket Nachos
Directions
- In a sauce pot over medium heat combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.
- Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.
- Set broiler to high. For each serving, in a bowl combine 4 ounces brisket with 2 ounces BBQ sauce.
- Lay 1 pint chips out on heat safe platter. Squeeze roughly 1/4 cup bean puree over top of chips.
- Top chips with sauced brisket, and cover with 1/2 cup cheese. Place platter under broiler until cheese has melted.
- Finish with 2 tablespoons crispy jalapeños, 1/4 cup each guacamole, avocado lime creme, and pico de gallo. Garnish with 1 teaspoon cilantro. Serve warm.
Ingredients
- 1/2 cup beans, black, canned, drained
- 1/2 cup vegetable stock
- 1/2 tsp McCormick Culinary® Cumin, Ground
- 1/2 tsp McCormick Culinary® Chili Powder, dark
- 1 lb beef, brisket, smoked, 1/2 in. dice, warm
- 1 cup Cattlemen’s® Kansas City Classic BBQ Sauce
- 2 qts tortilla chips, corn
- 2 cups cheese shredded, cheddar, jack
- 1/2 cup French's® Crispy Jalapeños
- 1 cup guacamole, prepared
- 1 cup Avocado lime crema
- 1 cup pico de gallo, prepared
- 4 tsp cilantro, fresh, chopped