Matzo Nachos with Leftover Brisket (Vegetarian Option)

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.

For ease of browsing, here are all my Passover recipes in one place.

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Jump to:

• What sets my matzo nacho recipe apart
• Ingredient choices and substitution options
• Let's make matzo nachos step-by-step!
• Beth's Expert Tips and Shortcut Suggestions
• FAQs about matzo nachos
• Brisket recipes for matzo nachos
• Matzo Nachos with Leftover Brisket (Vegetarian Option)

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

1. 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!
2. 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.
3. 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

Brisket recipes for matzo nachos

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!