Get ready for some Game Day Nachos! 

Now that the NFL is playing, we need some snacks to make at home. They should be easy to make and fun to serve. 

After years of making nachos, these Game Day Nachos are the best of all. Inspired by Joe T Garcia’s nachos, I set out to make them at home with some large tostada chips and hatch chilies. About that time, I was slow cooking a brisket. And just like that, the two recipes merged and became Game Day Nachos.

Sometimes, recipes evolve and become what I call “restaurant-quality” because they rival something that could be found at a favorite restaurant. The Game Day Nacho recipe is one of those recipes. And it’s ready just in time for the fall football season!

Here’s what you will need to make the nachos:

  1. An All-Clad electric skillet or slow cooker
  2. Cuisinart ® food processor for grating cheese. It saves so much time. 
  3. An electric knife saves time in slicing the brisket. A sharp chef’s knife will do the trick too.
  4. The Smitten Kitchen Cookbook by Deb Perlman – Buy it or order it online at Interabang Bookstore. 
  5. The rest of the equipment is basic. Any well-stocked kitchen would have it!

Best Nacho Tips:

  • Start with Maya’s Sweet and Sour Holiday Brisket. The recipe is in The Smitten Kitchen Cookbook.
  • Be sure to start a day ahead because the brisket needs to cook low and slow. Like 10 to 12 hours. Be sure to let it rest before slicing it. 
  • High-quality sharp cheddar cheese it best. Grate it in a food processor. Sorry, the pre-grated cheese doesn’t have as much flavor and it doesn’t seem to melt as well. 
  • Line jelly roll pans with aluminum foil for easy cooking and cleanup.
  • Mission Tostado Chips are best.
  • Hatch® Diced Green Chiles are best.

    Get ready for some Game Day Nachos!

    Game Day Nachos

    Tostada chips topped with sweet and sour brisket, sharp cheddar cheese and green chiles. For an extra festive touch, add a side of sour cream and guacamole. Delicious and perfect for any game day!


    • 1-2 pounds cooked brisket, diced into small pieces & blended with a little of the sauce that it was cooked with
    • 1 pound Sharp cheddar cheese, grated
    • 1 package Mission® tostada chips
    • 1 can Hatch® diced green chiles


    1. Preheat the oven to 400ºF.

    2. Line a couple of jelly roll pans with aluminum foil.

    3. Place the tostada chips in rows on the prepared pans. 6 to 9 chips per pan.

    4. Top the chips with some brisket. Top with grated cheese and a few green chiles.

    5. Bake for 10 to 14 minutes or until the cheese is melted.

    6. Remove the nachos from the aluminum foil and place on serving trays. Enjoy!

The Smitten Kitchen Cookbook