Sonny’s BBQ BBQ Brisket Nachos Recipe
Sonny’s BBQ BBQ Brisket Nachos are a tantalizing Tex-Mex fusion of smoky, slow-cooked brisket, crispy tortilla chips, melted cheese and vibrant toppings for a flavor-packed nacho experience that’s both hearty and indulgent.
Make this Straight-From-the-Restaurant Sonny’s BBQ BBQ Brisket Nachos Recipe at home and your BBQ Brisket Nachos will taste just like Sonny’s BBQ.
Photo by Jenni Field
Sonny’s BBQ BBQ Brisket Nachos
A Sonny’s BBQ Copycat Recipe
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Straight-From-the-Restaurant
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Sonny’s BBQ BBQ Brisket Nachos Recipe from 2019 is a Straight-From-the-Restaurant Recipe.
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Sonny’s BBQ
Sonny’s BBQ, founded in 1968 by Sonny Tillman in Gainesville, Florida, has become a beloved institution in the realm of Southern barbecue. Renowned for its commitment to slow-cooked meats and authentic flavors, Sonny’s has grown from a local barbecue joint to a regional chain with a strong presence in the southeastern United States.
At the heart of Sonny’s menu are classic barbecue offerings such as pulled pork, beef brisket, ribs and smoked chicken. The meats are slow-cooked using traditional smoking methods and distinctive rubs, resulting in a smoky tenderness that defines Southern barbecue. The restaurant’s array of sides, including baked beans, Coleslaw and mac and cheese, complements the main dishes, creating a well-rounded dining experience.
Sonny’s BBQ is not just about the food; it’s also about the atmosphere. With a casual and family-friendly setting, often adorned with rustic decor, the restaurant aims to capture the laid-back charm of traditional barbecue joints. With numerous locations across the region, Sonny’s continues to attract barbecue enthusiasts looking for an authentic taste of Southern barbecue in a welcoming environment.
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Brisket Nachos
Brisket Nachos are a delectable dish that combines the savory richness of slow-cooked brisket with the satisfying crunch of tortilla chips. Typically found in barbecue or Tex-Mex establishments, these nachos feature tender, smoky brisket pieces layered atop crispy tortilla chips.
The brisket, often seasoned with flavorful rubs and slow-cooked to perfection, imparts a distinct taste that harmonizes with the melted cheese and toppings. Common additions include jalapeños, onions, sour cream and a drizzle of barbecue sauce, creating a medley of textures and flavors.
Brisket Nachos offer a delightful twist on traditional nachos, elevating the experience with the hearty and robust taste of slow-smoked brisket. Whether served as a shared appetizer or a hearty snack, Brisket Nachos showcase the versatility of brisket in a fusion of barbecue and Tex-Mex culinary influences.
Sonny's BBQ BBQ Brisket Nachos Recipe
Brisket Nachos are a tantalizing Tex-Mex fusion of smoky, slow-cooked brisket, crispy tortilla chips, melted cheese and vibrant toppings for a flavor-packed nacho experience that's both hearty and indulgent. Make this Straight-From-the-Restaurant Sonny's BBQ BBQ Brisket Nachos Recipe at home and your BBQ Brisket Nachos will taste just like Sonny's BBQ.
Ingredients
- 1/2 cup fresh Pico de Gallo (See Box Below for this Recipe) to serve
- 3 cups chopped Smoked Brisket store bought or homemade, of choice
- 1 bottle Sonny’s Sauce (See Note Below) or other BBQ Sauce, store bought or homemade, of choice
- 1 bag Tortilla Chips or Strips
- 1/2 cup grilled Corn Kernels
- 2 cups shredded Monterey Jack Cheese, Colby Jack Cheese, Cheddar Cheese or any Mexican Blend Cheese, of choice
- 1 cup shredded mild Cheddar Cheese
- 1/3 cup chopped Red Onion to serve
- 2 tablespoons fresh Cilantro chopped, to garnish
- 1/4 cup Sour Cream for serving
Instructions
- Prepare Sonny's BBQ Pico de Gallo according to the recipe in the Box below. Set aside. Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve.
- Preheat oven to 350°F.
- Chop or shred the brisket. Place brisket in a bowl.
- Add BBQ Sauce. Toss to coat.
- Arrange tortilla chips on a baking dish.
- Drizzle chips with a small bit of additional BBQ Sauce.
- Layer diced brisket, corn and a blend of cheeses across chips
- Place in preheated oven. Bake until the cheese is melted, about 5 - 10 minutes.
- Remove from oven and quickly top with red onions, pico de gallo and cilantro.
- Dollop in several spots with sour cream or serve with sour cream on the side.
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NOTE - For a sweeter taste, use Sonny’s Sweet BBQ Sauce or other Sweet BBQ Sauce. For a kick, use Sonny’s Sizzlin’ BBQ Sauce or other Hot BBQ Sauce.
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Sonny's BBQ BBQ Brisket Nachos
A Sonny's BBQ Copycat Recipe
To See ALL of Our Sonny's BBQ Copycat Recipes - Click HERE To See ALL of Our BBQ Restaurant Copycat Recipes - Click HERE To See ALL of Our BBQ Copycat Recipes - Click HERE To See ALL of Our Appetizer Copycat Recipes - Click HERE Sonny's BBQ BBQ Brisket Nachos Recipe is a Straight-From-the-Restaurant Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Sonny's BBQ Pico de Gallo Recipe
Ingredients
- 2 Roma Tomatoes diced
- 1/8 Yellow Onion diced
- 2 tablespoons Cilantro minced
- 1/4 Jalapeño seeded and minced
- 1 tablespoon freshly squeezed Lime Juice
- 1 clove Garlic minced
- Salt to taste
Instructions
- Place all prepared ingredients, except salt, in a medium bowl. Mix well.
- Taste. Add salt, to taste.
- Use immediately or store in a tightly sealed container, in the refrigerator, until ready to serve.
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Photo of “Spicy Brisket Nachos” is by Jenni Field and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode.en. Thank you, Jenni Field. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Sonny’s BBQ, published on their website. Also found in the Orlando Sentinel, 01.18.2019. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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