Brie and Olive Tapenade Nachos

Brie-and-Olive-Tapenade-Nachos

You know something is going to taste good when the ingredients used are delicious all on their own.

The combination of the tart and salty olive and caper tapenade along with the melted brie cheese over crispy tortilla chips seasoned with chipotle chili powder tastes so amazing together.

It’s a perfect match.

The Farmers-type market that I buy my produce at has a wonderful olive bar.  Since the price is the same per pound for all of the olive-related choices I like to get the tapenade.

This way I’m not paying the per-pound price on the pits in the olives or the juices that the olives come in.

The vinegar and salty taste of the tapenade is making my mouth water even as I’m writing this.  Does that ever happen to you just before eating a dill pickle?

You can make your own tapenade if you like too.  Just add Kalamata olives, green olives, capers, and olive oil to a small food processor or you can even chop them up by hand.

6-Brie-and-Olive-Tapenade-Nachos

I like to make nachos with homemade tortilla chips.  They have that restaurant taste to them and are sturdy when adding all of the nacho goodies on top.

The chips in this recipe are seasoned with chipotle chili powder but feel free to use any type of chili powder.

Along with the salt, just a bit of chili powder is an added bonus on any tortilla chip.

This is definitely one of those make-extra-for-the-cook recipes.

Before we check out the ingredients, just a quick thank you so much for stopping by.

So let’s check out the ingredients.

Brie-and-Olive-Tapenade-Nachos
Corn tortillas, canola oil, chipotle chili powder, salt, brie cheese, chopped olive and caper tapenade, green onion, and cilantro

Here’s how to make it.

Preheat the oven to 350 degrees F.

1-cut-tortillas

Cut each corn tortilla into 6 triangles.

2-add-canola-oil-to-pan

Heat a medium size skillet on medium heat and add the canola oil.

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Add just a corner of one of the tortilla chips in the oil.

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When the oil starts to bubble, add the rest of the chips in the oil in batches so that they aren’t overcrowded in the pan.

5-fry-tortillas

Using tongs, turn the chips over when the bottom sides turn a light golden color.

6-fry-tortillas

If the oil is too hot, turn the heat down just a bit.

7-tortilla-chips

Once both sides of the tortilla chips are a golden color, remove them from the pan on to a plate with a paper towel on it.

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Sprinkle the chili powder…

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…and salt on the chips.

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Set the chips in a cast iron skillet or other oven safe pan or dish.

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Position the chips so they stand up as much as possible so each one can get some of the melted cheese on them (rather than laying them flat).

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Remove the rind on the brie and cut it into cubes.

13-add-brie-to-tortilla-chips

Add the cheese on top of the chips and bake in a preheated oven until the cheese starts to melt.

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Remove from the oven…

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…and…

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…top with the tapenade.

14-chop-cilantro-and-green-onions

Chop the cilantro and green onion….

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….and add as garnish.

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Serve while warm…

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…and enjoy.

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More nacho and crispy corn tortilla recipes:

Chili Bacon Nachos
Spaghetti Squash Nachos
Green Chili Macaroni and Cheese
Chicken and Lime Taquitos
Mini Shrimp Tostadas
Easy Crispy Shell Tacos

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Brie and Olive Tapenade Nachos

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

6 corn tortillas, each cut into 6 triangles
½ cup canola oil
½ teaspoon chipotle chili powder
4 dashes salt
5 ounces of brie cheese, rind removed and cubed
½ cup chopped olive tapenade (includes Kalamata olives, green olives, and capers)
1 green onion, chopped
1 tablespoon chopped cilantro

Directions:

Preheat oven to 350 degrees F. Heat a medium size skillet on medium heat and add the canola oil. Add just a corner of one of the tortilla chips in the oil. When the oil starts to bubble, add the rest of the chips in batches so not to overcrowd them in the pan. Using tongs, turn the chips over when the bottom sides turn a light golden color. If the oil is too hot, turn the heat down just a bit. Once both sides of the tortilla chips are a golden color, remove them from the pan on to a plate with a paper towel on it.

Sprinkle the chili powder and salt on the chips. Set the chips into a cast iron skillet or other oven safe pan or dish. Position the chips so they stand up as much as possible so each one can get some of the melted cheese on them (rather than laying them flat). Add the cheese on top of the chips and bake in a preheated oven until the cheese starts to melt. Remove from the oven and top with the tapenade. Garnish with green onion and cilantro. Serve while warm.

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4 Responses to “Brie and Olive Tapenade Nachos”

  1. #
    1
    Justine@CookingandBeer — July 28, 2014 at 11:56 am

    So in love with the flavors in these nachos! SO unique! SO fun! Pinned!

    Reply

    • Nancy — July 28th, 2014 @ 10:50 pm

      Hi Justine, thank you very much!

      Reply

  2. #
    2
    Betty — August 11, 2014 at 7:41 am

    These look so good. I’m not understanding about standing the chips up (rather than laying them down). If they’re “upright” – how does the cheese adhere to them?? Maybe a dumb question . . . but I’m not getting it. :) THANKS!

    Reply

    • Nancy — August 11th, 2014 @ 9:31 am

      Hi Betty, great question. I should have explained this better. So that the cheese can melt on to as many chips as possible, I tilted each chip just a bit rather than only have the cheese melt on the very top layer of chips. The chips are at a slight tilt rather than standing straight up so the cheese will still melt on to the top of the chips. Another option may be to layer the chips and the cheese. Thank you for stopping by and have a great day!

      Reply

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