Irish Brisket Nachos
Irish Brisket Nachos make an easy dinner using leftover smoked brisket layered with potatoes, cheese, onions and tomatoes. Great for St. Patrick's Day or any time of year.
Servings: 4 Servings
Calories: 379kcal
Ingredients
- 1 large russet potato
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 pound smoked brisket
- 1 ½ cups shredded colby jack cheese
- 1 cup shredded mozzarella cheese
- ½ sweet onion sliced thin
- ½ cup diced tomatoes
- ¼ cup candied jalape˜nos
- 2 tablespoons chopped cilantro
Instructions
- Prepare a grill fire to 375°.
- Scrub and peel potatoes. Slice thin, a mandoline makes it easy to get uniform slices.
- Rinse the potatoes well to remove the extra starch and pat dry.
- Toss potatoes with olive oil, salt and pepper.
- Place in a single layer on a rimmed sheet pan.
- Cook on the grill with the lid closed about 20- 30 minutes or until potatoes are softened and cooked through.
- Remove from grill.
- Cover the bottom of a 10 inch skillet with potato slices.
- Top with a layer of smoked brisket.
- Sprinkle with a layer of colby jack cheese.
- Add another layer of potatoes.
- Top with a combination of colby jack and mozzarella cheese.
- Add a layer of sliced onions and diced tomatoes.
- Return to the grill and cook another 15- 20 minutes until cheese is melted.
- Remove from grill and garnish with jalapeños and cilantro.
- Slice and serve immediately.
Notes
Store leftover Irish Nachos in an airtight container in the refrigerator up to 3 days.
Reheat in a skillet coated with olive oil over medium heat, stirring until heated through or in a 350° oven on a foil lined baking sheet for about 10 minutes.
Nutrition
Serving: 1g | Calories: 379kcal | Carbohydrates: 23g | Protein: 18g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 765mg | Fiber: 3g | Sugar: 4g