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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!
Onion
1/2 C cherry tomatoes, halved
1/4 C Kalamata olives
1/4 C sliced jalapeno peppers
Olive oil
4 T butter
6 T flour
1/2 C milk
Corn chips or pita chips (I used Trader Joe’s Corn Chip Dippers)
2 T Shredded cheese
Parmesan cheese
Marinara Sauce
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.
In a small pot, melt butter. Add flour and stir to make a roux. Add milk and mix until well combined.
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.
Broil for a few minutes until chips look crispy. Serve immediately with your favorite marinara sauce on the side!
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