Matzo Nachos with Leftover Brisket (Vegetarian Option)
Beth LeeMatzo nachos with leftover brisket 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!
Ingredients
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
- ⅓ 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!
Tried this recipe?Let us know how it was!