Matzo Nachos are the most delicious way to elevate your snacking game during Passover. But plan to eat these brisket nachos year 'round. I tested these on incredulous non-Jews and they gave them 5-stars too.
You might also like my matzo granola recipe.
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What sets my matzo nacho recipe apart
- The matzo chips are seasoned and baked first so they are flavorful and stay crisp even when the toppings are added.
- My recipe offers you many options for upping the flavor, simplifying the process and/or serving different dietary preferences.
- When I initially developed this beef brisket nacho recipe I was working with a brand of Texas-flavored tomato products. The results were fabulous but you are not bound by a particular brand of canned tomatoes for the elements of this matzo nacho recipe. I'll give you lots of options.
Ingredient choices and substitution options
For the matzo chips:
- Matzo boards: Any brand of matzo you have will work. I did not test this with egg matzo or gluten-free matzo or whole wheat matzo. But I wouldn't hesitate to use any of them if that's what I had on hand!
- Chili Powder: I picked chili powder as the dry spice to get the flavor profile in the right wheelhouse in a super easy way with an ingredient most of us have on hand. But you could absolutely use cumin or other spicy chili-based blend or garlic powder, onion powder, Mexican oregano etc. Think of the matzo boards as a palate you can create flavor on.
For the brisket:
I cannot stress enough that any brisket will work. You don't have to make a specific recipe to make killer matzo nachos. The idea here is you have some leftover brisket - whatever brisket you made - and that's what you use for these brisket nachos! You can even use other leftover beef cuts like chuck roast, for example.
When I demoed these on Kittch, I made a slight variation of my pomegranate molasses brisket and it was a great choice, if I may say so myself.
If you make the pomegranate brisket just for the nachos, here are a couple little changes I would make for the ingredients:
- Diced Tomatoes: for the pomegranate brisket, the original recipe calls for standard diced tomatoes without flavoring added. If you can find diced tomatoes with green chilies added, they add a nice touch but it's not a must.
- Fresh herbs: for the pomegranate brisket, the original recipe uses just thyme but for the nacho version, I added oregano too. A nice addition but not mandatory.
For the salsa:
At the risk of sounding like a broken record, you don't have to make this salsa -- you can use whatever salsa you keep in the house. But it's fun to make this salsa, combining fresh and canned ingredients. And then you can adjust the heat level and flavor profile to your liking. If you feel inspired, give it a try.
- Diced tomatoes: My can of diced tomatoes was a 10 ounce can. Often diced tomatoes come in 14 ounce cans. If that is what you have, either measure out 10 ounces or use the whole can and up the amount of the other ingredients as well.
- Garlic: Fresh garlic is probably the more traditional choice but sometimes you have to use what you have on hand. I made this with garlic granules that I crushed up in a mortar and pestle - it was still great! Also, I'm not a big fan of raw garlic so I probably would roast my fresh garlic like I do for my preserved lemon hummus - but that's just my preference.
Let's make matzo nachos step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
For optional salsa:
- Add green onions and jalapeno to mini or full-size food processor and pulse a few times. Then add the rest of the ingredients and process to your desired consistency. Taste for flavor and adjust the salt or cumin or lime juice to your liking.
To make the black beans (if using):
- Combine all ingredients in a medium bowl and mix well. Taste for flavor and adjust seasoning to your palate.
Make the matzo chips:
- Preheat the oven to 350°F. Mix the chili powder, salt and pepper with the olive oil. Line a baking sheet with the boards of matzo. Spread the olive oil mixture on the matzo. Place in the oven for 5 minutes to crisp up.
- Once out of the oven, let the matzo boards cool just a bit then break the matzo into chip size pieces and line your oven-proof platter or sheet tray with them.
To assemble the nachos:
- If using the leftover brisket, shred about 2 cups. And gather the rest of your layer ingredients including your final toppings.
- Optional: Crisp your shredded meat. This step adds an extra layer of texture and flavor but isn’t an absolute must. (I do this step for my carnitas - it mimics the crispy edges on the carnitas meat that you might get from pan frying them). Place your shredded meat on a baking sheet, spoon some of the leftover brisket braising liquid on it and place it under the broiler for about 5 minutes to get some crispy edges.
- Cover the matzo chips liberally with shredded cheese. About 2 cups for a large platter. Place in the 350°F oven for 5 minutes or until melted.
- Remove the tray from the oven and layer on the meat or the beans, depending on which you are using. Return to the oven so it all heats through together, about 5 minutes.
- Remove from the oven and top with as many or as few of the other toppings as you’d like (pickled jalapenos, guacamole or sliced avocado, chopped green onions, sliced black olives, fresh cilantro, sour cream or crema).
Beth's Expert Tips and Shortcut Suggestions
- Eat it solo! While this recipe is for a large platter of matzo nachos, this can easily be a solo snack or lunch. I would totally make this for myself using one board of matzo and just use my toaster oven to cook it!
- Leftovers and store-bought items = 💯 When I first tested this brisket nachos recipe I made everything including the brisket the same day. By using the Instant Pot for the brisket, I managed to also have friends over and play 9 holes of golf that day. BUT the true intent of this recipe is flexibility to use leftovers and store-bought items as needed. Use up your matzo, leftover brisket, a can of black beans, opened salsa in the fridge, etc.
- Let each layer shine! I first fell in love with nachos at an oceanside bar in Hawaii. I fell in love with them all over again when friends made them for me for dinner. I watched them build the sheet tray of nachos and they really piled on each element. And made sure each ingredient cooked properly. So yes you could put the cheese and beans or meat on together. But by preheating the matzo chips, then pre-melting the cheese and then layering on and heating the beans/meat and finally adding the cold toppings, you'll get a crispy, melty, flavorful, and refreshing bite every time.
FAQs about matzo nachos
I tested this recipe with standard Passover matzo but honestly I can't see why not. I would absolutely try it if I had any of those matzos in the house. I find egg matzos to start out less crispy than regular matzo but if you pre-bake them as instructed, I bet they would be crispy enough to give you a crunchy result!
Use regular diced tomatoes and amp up the other flavorings in the salsa a little more. It's important to taste the salsa to be sure it's the right heat level and flavor profile for you. So you can always add extra flavor if you need it.
I think these would be delicious with just lots of cheese and some combination of the rest of the toppings. But you can also use other cuts of beef like chuck roast, leftover roast chicken, baked tofu, lamb, or various cooked ground meats.
Brisket recipes for matzo nachos
- Pressure Cooker Brisket with Pomegranate Molasses
- Instant Pot Brisket: Fast and Flavorful for the Jewish Holidays
- Braised Beef Brisket with Tsimmes
- Jewish Brisket with a Sweet and Tangy Braising Sauce
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Matzo Nachos with Leftover Brisket (Vegetarian Option)
Beth LeeIngredients
To make the salsa:
- 2 green onions rough chopped
- ½ jalapeño pepper rough chopped
- 1 10-ounce can diced tomatoes and green chilies (or use a 14 ounce can and measure out 10 ounces)
- 1 clove fresh garlic or roasted garlic or ¼ teaspoon garlic powder or ⅛ teaspoon dried minced garlic, ground up
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1 - 2 tablespoons fresh cilantro
- 2 teaspoons lime juice
To make the beans:
- 1 15 ounce can black beans drained and rinsed
- â…“ cup of the salsa
- ½ - 1 teaspoon kosher salt
- ½ teaspoon cumin
To make the matzo chips:
- 4 boards matzo
- 2 - 3 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
To assemble the nachos:
- 2 cups shredded brisket OR prepared black beans
- 2 cups shredded cheeses shred your own combination of cheddar and Monterey jack or buy pre-shredded Mexican style cheese or use vegan cheese
- pickled jalapenos
- salsa
- guacamole or sliced avocado
- sliced green onions
- sliced black olives
- fresh cilantro
- sour cream or crema
Instructions
To make the salsa:
- Add green onions and jalapeno to mini or full-size food processor and pulse a few times. Then add the rest of the ingredients - tomatoes, garlic, cumin, salt fresh cilantro and lime juice - and process to your desired consistency. Taste for flavor and adjust the salt or cumin or lime juice to your liking.
To make the black beans:
- Combine the rinsed beans, salsa, cumin and kosher salt in a medium bowl and mix well. Taste for flavor and adjust seasoning to your palate.
To make the matzo chips:
- Preheat the oven to 350°F. Line an oven-proof platter or sheet tray with the boards of matzo. Spread the olive oil mixture on the matzo. Place in the oven for 5 minutes to crisp up.
- Once out of the oven, let them cool just a bit then break the matzo into chip size pieces and line your oven-proof platter or sheet tray with them.
To assemble the nachos:
- If using the, shred about 2 cups. And gather the rest of your layer ingredients including your final toppings.
- Optional: Crisp your shredded meat. This step adds an extra layer of texture and flavor but isn’t an absolute must. Place your shredded meat on a baking sheet, spoon some of the braising liquid with the tomatoes on it and place it under the broiler for about 5 minutes to get some crispy edges (think carnitas).
- Cover the matzo chips with shredded cheese (liberally cover them – the amount you use depends on how large a batch you are making). About 2 cups for a large platter. Place in the 350°F oven for 5 minutes or until melted.
- Remove the tray from the oven and layer on the meat or the beans, depending on which you are using. Return to the oven so it all heats through together, about 5 minutes.
- Remove from the oven and top with as many or as few of the other toppings as you’d like (pickled jalapenos, guacamole or sliced avocado, chopped green onions, sliced black olives, fresh cilantro, sour cream or crema).
Notes
- Optional: make crema for nachos: Use some of the liquid from the salsa and mix it into ½ cup of sour cream to thin it out and flavor it. Add some lime juice and salt.
- If eating the matzo nachos as your dinner, a fresh chopped salad is a wonderful accompaniment!
- Eat it solo! While the recipe is for a large platter of matzo nachos, this can easily be a solo snack or lunch. I would totally make this for myself using one board of matzo and just use my toaster oven to cook it!
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Jenni
Oh, man, these look really delicious! I love the attention to detail with all the components, too!
Beth Lee
Thanks Jenni - I hope you'll give them a try!
Laura
I am so in love with these nachos!!!! Brilliant idea!
Beth Lee
Thank you - coming from you - that is a supreme compliment!