Nachos 3 Ways

Nachos 3 Ways

Layer half the bag of corn tortilla chips on the Baking Blanket.

Spread out half of the: chicken, Mexican crema, pico de gallo and shredded cheese. Repeat, forming another layer.

Garnish final layer with more pico de gallo, sour cream, guacamole, cilantro and jalapeños.

Heat grill, or if using gas stove grill corn directly on stove burner. Grill the corn. Place the husked corn onto the grill/stove burner with tongs. Grill the corn for about 3 minutes, undisturbed if on grill, or keep rotating on the stove burner until kernels begin to turn golden brown and look charred. When all sides are browned, remove.

In a bowl, toss sweet potatoes, olive oil, cayenne pepper and salt. Put on a lined sheet tray and roast in oven at 400°F for 25 minutes.

In a bowl, toss raw pumpkin seeds with lime juice, sea salt, cayenne and garlic. Place on a lined sheet tray and roast at 400°F for 3-5 minutes.

Make the Greek yogurt crema. Combine lime Greek yogurt, lime juice, lime zest, cilantro, garlic, chipotle pepper and cayenne pepper.

Spread out the tortilla chips on the Baking Blanket. Layer half of the grilled white corn, black beans, diced roasted sweet potato and crumble Cotija cheese on top. Add a dollop of the Greek yogurt crema. Repeat, garnishing the top layer with guacamole, Greek yogurt crema, pepitas, chopped cilantro and red chili peppers.

Preheat broiler to 400°F.

Toss brisket in 1/2 cup BBQ sauce.

Spread half the tortilla chips out on the Baking Blanket in a sheet tray. Top with brisket and cheese. Repeat.

Place in oven until cheese is melted. Top with more BBQ sauce, cheese and cilantro.

Beef Brisket Instructions:

In a braising pot, sear brisket in oil for 5-8 minutes on both sides.

Add enchilada sauce, beef stock, 3 chipotle peppers, Worcestershire, BBQ sauce and habanero sauce to the pot and cover. Let brisket simmer in sauce for 2 to 3 hours, until tender but not falling apart. Take lid off pot when done and let rest for 15 minutes before slicing.