Brisket Triscuit Nachos Recipes

BRISKET TRISCUIT NACHOS

Steps:

• Place brisket in slow cooker, fat-side up. Season generously with salt and pepper. Sprinkle with garlic. Add Coca-Cola®, beef broth, soy sauce, and Worcestershire. Cook on low for 7 hours, then let brisket rest for 20 minutes on warm setting. Peel off and discard fat, then shred the brisket. Cool in the fridge until ready to use, or set aside to use immediately.
• For 10: Preheat broiler to low. Assemble nachos: Spread TRISCUIT Crackers out on large baking sheet. Top with about 2 cups brisket, then sprinkle with cheddar and Monterey Jack. Broil until cheese is melted (caution: baking sheet will be hot). Garnish with salsa, guacamole, and pickled jalapeños. Serve with Coca-Cola® and Coors Light. For 25: Preheat broiler to low. Assemble nachos: Spread TRISCUIT Crackers out on 3 large baking sheets. Top with about 4 cups brisket, then sprinkle with cheddar and Monterey Jack. Broil until cheese is melted (caution: baking sheet will be hot). Garnish with salsa, guacamole, and pickled jalapeños. Serve with Coca-Cola® and Coors Light. For 50: Preheat broiler to low. Assemble nachos: Spread TRISCUIT Crackers out on 6 large baking sheets. Top with about 8 cups brisket, then sprinkle with cheddar and Monterey Jack. Broil until cheese is melted (caution: baking sheet will be hot). Garnish with salsa, guacamole, and pickled jalapeños. Serve with Coca-Cola® and Coors Light.

BRISKET NACHOS

Steps:

• Preheat oven to 300 degrees F. Heat oil in a deep-fryer to 350 degrees F.
• Drop corn tortillas 1 at a time into hot oil. Fry until the tortilla turns golden brown, about a minute. Remove the tortillas with tongs or a slotted spoon and drain on a wire rack set over a shallow pan or paper towel lined plate.
• Transfer the tortillas to a baking sheet. Sprinkle a layer of half the shredded Cheddar on top of the tortillas. Set aside the remaining cheese. Add a layer of heated pinto beans onto the cheese. Add the shredded brisket on top of the pinto beans. Top with Monterey jack and remaining Cheddar. Bake in the preheated oven for 1 to 2 minutes, or until cheese is melted. Remove from oven to a cutting board and cut each tortilla into quarters.
• Arrange the nachos in a circle on a platter. Add the lettuce and tomatoes to center of the nacho circle. Serve immediately with sour cream, guacamole, salsa and sliced jalapenos.

BBQ TRISCUIT NACHOS RECIPE

Steps:

• 1. Preheat oven to 350°. 2. Spread crackers in an even layer on a large rimmed baking sheet (preferably 12"-x-17"). 3. In a large nonstick skillet over medium heat, heat oil. Add onion and season with salt and pepper. Sauté until soft, about 5 minutes, then stir in chicken and barbecue sauce and cook until heated through. Turn off heat. 4. Spread barbecue chicken mixture on crackers. Top with both cheeses, green onions, and jalapeños. Bake until cheese is melted and the crackers are toasted, 12 to 15 minutes. Serve warm and drizzle with more barbecue sauce, if desired.

TRISCUIT BEEF NACHOS

Steps:

• 1. Line a baking sheet with parchment paper or foil. Preheat oven 350 degrees. Place 20 Triscuit crackers on the baking sheet.
• 2. Brown the ground beef and add the taco seasoning and cook until done. Add a piece cheese to each crackers. Top with a spoon of beef, then the red onion, then another slice of cheese. Bake for 10 minutes.
• 3. Remove from oven and top each with a tsp. of salsa and a slice of jalapeno

TRISCUIT NACHOS

Steps:

• Preheat broiler, placing rack about 4 inches from heating element.
• Place the triscuits on a baking pan.
• Top each cracker with about 1/4 tsp salsa and a thin slice of cheddar cheese.
• Broil 2-4 minutes (depends how hot your broiler is and how brown you like them).