Brisket Walking Nachos
Brisket Walking Nachos
Directions
- In a sauce pot over medium heat, combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.
- Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.
- In bowl combine brisket and BBQ sauce.
- Open each bag of chips. Squeeze roughly 1/8 bean puree over top of chips.
Top chips with 1/8 sauced brisket.
- Finish with a small scoop of guacamole, pico de gallo avocado lime crème and cheese. Garnish with 1/2 teaspoon cilantro (optional). Serve warm.
Ingredients
- 1/2 cup Contigo® black beans, canned, drained
- 1/2 cup vegetable stock
- 1/2 tsp Magellan® Cumin, ground
- 1/2 tsp Magellan® Chili Powder, dark
- 1 lb Braveheart® Black Angus Beef Brisket, smoked, 1/2 in dice, warm
- 1 cup Cattlemen’s® Kansas City Classic BBQ Sauce
- 8 bags West Creek® Chips, 1 oz bags (plain or ruffle)
- 1 cup Contigo® Guacamole
- 1 cup pico de gallo, prepared
- 1 cup Avocado lime crema
- 2 cups Cheddar jack cheese, shredded
- 4 tsp Peak Fresh Produce® Cilantro, Fresh, chopped (optional)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
