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Recipe by My Kosher Recipe Contest

Crispy Cheesy Nachos

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Crispy Cheesy Nachos
Dairy Dairy
Easy Easy
3 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
20 Minutes
Diets

No Diets specified

Submitted by Miriam Gross

 

I got the inspiration to create this recipe from the Baked Nachos served at the Upper Crust in Cedarhurst, NY. When my friends and I were in college, we would look forward to eating those nachos at the end of a long day of classes or exams. Since then, I have created my own version of this dish and it has become our favorite Motzei Shabbos “chill food” every week!

Ingredients

Vegetables

  • Onion

  • 1/2 C cherry tomatoes, halved

  • 1/4 C Kalamata olives

  • 1/4 C sliced jalapeno peppers

  • Olive oil

Cheese Sauce

  • 4 T butter

  • 6 T flour

  • 1/2 C milk

Nachos

  • Corn chips or pita chips (I used Trader Joe’s Corn Chip Dippers)

  • 2 T Shredded cheese

  • Parmesan cheese

For Serving

  • Marinara Sauce

Directions

Prepare the Nachos

1.

Sauté onion in olive oil for about 5 minutes until it becomes golden. Then add tomatoes, olives, and jalapenos and sauté another 2-3 minutes until tomatoes become limp.

2.

In a small pot, melt butter. Add flour and stir to make a roux. Add milk and mix until well combined.

3.

Pour cheesy sauce over chips and mix until well coated. Add vegetables and shredded cheese and mix them into the chips. Sprinkle parmesan cheese on top.

4.

Broil for a few minutes until chips look crispy.  Serve immediately with your favorite marinara sauce on the side!  

Recipe tags

cheese cheese sauce cheesy cherry tomatoes jalapenos marinara sauce Miriam Gross my kosher mykosher mykosher.com nachos olives onions parmesan Parmesan cheese Parmesean cheese pita chips shredded cheese
Crispy Cheesy Nachos

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