Yield: 16 servings
- 1 tbsp Colonial Chile Infused Oil
- 2 lb leftover wagyu brisket, diced
- Corn tortilla chips
- Romaine lettuce, shredded, for garnish
- 8 oz sharp cheddar
- 4 oz queso fresco, crumbled
For the Smoked Queso:
For the Pico de Gallo:
- 1 cup tomato, small dice
- 1/2 cup yellow onion, small dice
- 1/2 cup cilantro, minced
- 1/4 cup jalapeno, minced
- 1/4 cup serrano peppers, minced
- 3 tbsp lime juice
- Jacobsen Salt Co. Habanero Infused Salt, to taste
For the Black beans:
For the Avocado Crema Verde:
Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking. Fill an A-MAZE-N Tube Smoker with hickory pellets. Light the pellets with a torch. Allow the flame to burn for 30-60 seconds before blowing out the flame.
To make the queso, combine the cheeses in a Lodge 10” Cast Iron Skillet. Add the half and half, 505 Southwestern Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Mix then transfer to the second shelf of the grill. Smoke, stirring occasionally, until the cheeses are melted and smooth when whisked, about 45 minutes.
At the same time that you place the queso in the smokers, also combine all ingredients for the black beans in a Lodge 8” Cast Iron Skillet, mix well and place on the bottom rack of the grill. Let the beans and broth warm while the queso smokes. Remove when the queso is done (45 minutes).
To make the pico, combine all ingredients and mix well. Store in the refrigerator until ready to serve.
To make the Avocado Crema Verde, combine all ingredients in the Vitamix Blender Cups and and blend on the Vitamix until smooth. Remove from the blender and store in the refrigerator until ready to serve.
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When the queso is nearly ready, preheat a Lodge 10” Cast Iron Skillet on the Hestan Cue Induction Burner. Add one tablespoon Colonial Chile Infused Oil to the skillet, then add the diced brisket meat. Cook to warm through, stirring frequently.
To build the Brisket Nachos with Smoked Queso, fill large serving platters with tortilla chips. Sprinkle the sharp cheddar over the chips. Top with the beans, then smoked queso. Sprinkle the diced brisket over the queso, topped with romaine lettuce, pico de Gallo, avocado crema verde and queso fresco.