½teaspoon for eachchili powder, paprika, cumin, and garlic powder
¼teaspoonground red pepper
FOR THE NACHOS
tortilla chipsI used Hint of Guacamole and Salsa Verde
1cupcorndrained
1cupblack beansrinsed and drained
½cupquesa
⅓cupcojita cheesecrumbled
2tablespoonsgreen onionssliced
1smalljalapenoseeded and slighted
½cuptomatoesdiced
¼cupred oniondiced
2tablespoonscilantrochopped
1mediumavocadosliced or chopped
LIME CREMA
½cupGreek yogurt
2tablespoonsmayonnaise
1mediumlimezested then juiced
1tablespoonfresh cilantrochopped
Instructions
Preheat oven to 300°F.
LIME CREMA
Mix crema ingredients together.
FOR THE BRISKET
Mix together the chili powder, paprika, cumin, garlic powder, and red pepper.
Wrap the brisket and foil and heat at 300°F for 20 to 30 minutes or until heated through. Remove brisket and roughly chop. Toss in bbq sauce and seasoning.
FOR THE NACHOS
Place a layer of half the tortilla chips on a small foil-lined or parchment paper-lined baking pan.
Layer half of the brisket, corn, beans, queso, and cheese. Repeat with an additional layer of chips and toppings.
Place in the oven for 5-10 minutes until cheese is melted and bubbly.
Remove from the oven and top with the remaining toppings: green onions, red onion, jalapeno, tomatoes, cilantro, avocado, and crema.