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Brie and Olive Tapenade Nachos

You know it’s going to taste good when all of the ingredients are delicious on their own.

Brie and Tapenade Nachos in pan

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

Cheesy Brie and Olive Tapenade Nachos in pan

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 tortilla chips.

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

These cheesy and scrumptious nachos make a wonderful appetizer, or side dish with Mexican food.

Here are more cheesy recipes you may like “Jalapeno and Cheese Taquitos“, “Chicken Fajita Quesadillas with Homemade Fajita Sauce” and “Cheeseburger with Sautéed Onions“.

Let’s check out the ingredients.

Brie and Olive Tapenade Nacho ingredients

Corn tortillas, canola oil, chipotle chili powder, salt, brie cheese, chopped olive and caper tapenade, green onion, and cilantro

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Cut corn tortillas on cutting board

Cut each corn tortilla into 6 triangles.

Pour canola oil in skillet

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

Add cut corn tortillas in skillet

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

Fry tortilla chips in skillet

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.

Fry tortilla chips in skillet

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

Fry tortilla chips in skillet

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

Fried tortilla chips on plate with paper towel

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.

Add chili powder on tortilla chips on plate

Sprinkle the chili powder…

Add salt on tortilla chips on plate

…and salt on the chips.

Seasoned tortilla chips in iron pan

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

Seasoned tortilla chips in iron pan

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).

Cut brie cheese in chunks

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

Tortilla chips with chunks of brie cheese

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

Melted brie cheese on seasoned tortilla chips

Remove from the oven…

Add olive tapenade on brie tortilla chips

…and…

Add olive tapenade to tortilla chips

…top with the tapenade.

Chopped cilantro and onion on board

Chop the cilantro and green onion…

Brie Cheese and Olive Tapenade Nachos

….and add as garnish.

Brie Cheese and Olive Tapenade Nachos

Serve while warm…

Brie Cheese and Olive Tapenade Nachos

…and,

Brie Cheese and Olive Tapenade Nachos

enjoy.

Thank you so much for stopping by CCC!

More Crispy Corn Tortilla Recipes You May Like:

Chili Bacon Nachos

Spaghetti Squash Nachos

Chicken and Lime Taquitos

Mini Shrimp Tostadas

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Brie and Olive Tapenade Nachos

Brie and Olive Tapenade Nachos

You know it's going to taste good when all of the ingredients are delicious on their own.
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Mexican
Keyword: Nachos
Servings: 2

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 prepared chopped olive tapenade includes Kalamata olives, green olives, and capers
  • 1 green onion, chopped
  • 1 tablespoon chopped cilantro

Instructions

  • 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 paper towel-lined plate.
  • 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 Comments

  1. 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!

    • 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!

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