Preheat your oven to 350°F (175°C). This will ensure that your cheese melts perfectly without burning the tortilla chips.
If you’re using leftover brisket, shred it into bite-sized pieces. If you’re cooking brisket specifically for this recipe, make sure it is fully cooked and tender for easy shredding.
On a large baking sheet, spread out the tortilla chips in an even layer. Top the chips with the shredded brisket, making sure to distribute it evenly. Sprinkle the grated cheddar cheese over the brisket and chips generously.
Sprinkle the diced jalapeños over the nachos for a touch of heat. You can also add some diced tomatoes at this stage if you prefer them warm.
Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
Once the nachos are out of the oven, add the diced avocado and any remaining fresh toppings you desire, such as extra diced tomatoes or jalapeños. Drizzle with salsa and dollops of sour cream to finish.
Serve the Brisket Nachos immediately while the cheese is still gooey and warm. Grab some forks or dig in with your hands, and enjoy a plateful of deliciousness with friends and family!
