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BBQ Brisket Nachos

Sunday Leftovers

My dad is not a fan of leftovers. So, I always look for ways to take leftovers and make them "fresh". In this case, we had leftover BBQ brisket and creamed corn. So tonight's dinner, BBQ Brisket Nachos, helps eliminate food waste and make something old new again.

is incredibly easy to make. Heat the oven to 350 degrees. Line a baking sheet with aluminum foil and spray it with Pam. I used store bought tortilla chips. I'm super picky about tortilla chips, but I absolutely love the chips from H-E-B that you can buy in the deli section. They are very thin, crisp and delicious.

Spread the chips out across the pan. Add a shredded Mexican cheese blend. Top with chopped up leftover brisket. Drizzle the brisket with BBQ sauce and drizzle over that leftover creamed corn. Think of the creamed corn as a garnish -- not a base. A little goes a long way. Bake until the brisket is warmed through and the cheese is bubbly. Garnish with guacamole, sour cream and Pico de Gallo. I was lazy tonight and just used guacamole.

Rosé All Day

I paired this dish with a dry rosé. It was light enough to complement the meal, without over taking it. My dad had a second helping of them and absolutely loved the meal. Meals like this help eliminate food waste, which is always a concern for me. I hate throwing out food, and any way that I can use it and not lose it is a win win.


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