Description
A playful, grown-up twist on classic nachos, combining melted cheese, cured meats, briny olives, and a sweet-tangy drizzle for a shareable treat.
Ingredients
- 12 oz (340 g) sturdy tortilla chips
- 1½ cups shredded melting cheese (mozzarella, provolone, or fontina)
- ½ cup crumbled feta or goat cheese
- 5–6 oz mixed charcuterie, torn (prosciutto, salami, soppressata)
- ½ cup kalamata or green olives, halved
- ⅓ cup cornichons or pickled jalapeños, sliced
- ⅓ cup peppadew or cherry peppers, chopped (optional)
- 3 tbsp fig jam or honey (for drizzle)
- 1 tsp Dijon mustard (whisk into jam for a sweet-tangy finish)
- 2 tbsp extra-virgin olive oil
- Fresh herbs (parsley, basil, or oregano), chopped
- Freshly ground black pepper and a pinch of red pepper flakes (optional)
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Instructions
- 1. Preheat your oven to 400°F (205°C). Line a rimmed sheet pan with parchment paper.
- 2. Spread a single, even layer of sturdy tortilla chips across the pan. Sprinkle half of the shredded melting cheese over the chips.
- 3. Scatter torn charcuterie pieces, halved olives, sliced cornichons or pickled jalapeños, and chopped peppadews across the cheese-layered chips.
- 4. Drizzle the nachos lightly with extra-virgin olive oil and bake for 6–8 minutes, or until the cheese is fully melted and edges of the chips are golden and crisp.
- 5. While the nachos are hot, whisk the fig jam with the Dijon mustard and drizzle this mixture over the hot nachos. Scatter crumbled feta or goat cheese, chopped fresh herbs, and season with black pepper and red pepper flakes if desired.
- 6. Serve immediately for best texture.