Rohan Davey's Smoked Brisket Nachos

For the Nachos:

Ingredients:

1 large bag of tortilla chips (about 10-12 cups)

3 cups of smoked brisket, shredded

2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

1 cup shredded pepper jack cheese

I cup of shredded lettuce

1/2 cup Ranch and Cilantro Crema (recipe follows)

1/2 cup pico de gallo (recipe follows)

1/2 cup guacamole

1/4 cup pickled jalapeños (optional)

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Directions:

On a large baking sheet, spread out the tortilla chips in an even layer.  top the chips ½ of the mixture of the shredded cheddar cheese and pepper jack cheese. Place the sheet pan under the broiler and melt the cheese. Once the cheese is melted, it’s time to assemble the nachos. Take the shredded brisket and scatter it evenly over the cheesy chips. Add the remaining cheese and place back under the broiler to melt the cheese. Remove the nachos from the oven and top them with fresh toppings.

Shredded lettuce, dollop on the pico de gallo, guacamole, and spiked sour cream, then add your jalapeno, and garnish with cilantro. Serve immediately.

Guacamole

Ingredients:

3 ripe avocados, peeled and smashed

Juice of 2 limes

¼ cup diced red onion

1 plum tomato, diced

1 small jalapeno, minced

1 garlic clove, minced

¼ cup minced cilantro leaves

1 tsp sea salt

Directions:

 In a medium bowl, mash the avocado, lime juice, and salt together. Stir in the jalapeno, tomato, cilantro, and garlic, and mix well. Taste and adjust seasoning as necessary.

Ranch and Cilantro Crema

Ingredients:

 1 cup Greek yogurt or sour cream.

 2 tablespoons mayonnaise.

 1 tablespoon fresh lime juice.

 1 small garlic clove.

 3 Tbl Ranch Dressing Mix

 ½ cup fresh cilantro

Directions:

Process sour cream, mayo, lime juice, garlic, 1 Tbl powder ranch dressing mix until creamy.

Pulse in cilantro until smooth but flecks remain visible.

Pico de Gallo

Ingredients:

3 large tomatoes

1/3 cup cilantro/coriander leaves, roughly chopped

1/4 cup finely chopped white onion

1 1/2 Tbl finely chopped jalapeño or serrano chilli

1 – 2 Tbl lime juice (adjust to taste)

1/2 tsp salt

Directions:

Cut the tomatoes into 1/3″ dice.

Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping for tacos.

This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

Quick Pickled onions

Ingredients

½ cup of red onion, thinly sliced

3 Tbl rice wine vinegar or apple cider vinegar

Directions

In a small bowl, put the red onions and rice wine vinegar together for a quick pickle.