Instructions

Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue’s Big Bull’s Texas Brisket Rub , a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese.

Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.