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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.
5 from 2 votes


  • 6 corn tortillas each cut into 6 triangles
  • 1/2 cup canola oil
  • 1/2 teaspoon chipotle chili powder
  • 4 dashes salt
  • 5 ounces of brie cheese, rind removed and cubed
  • 1/2 cup prepared chopped olive tapenade includes Kalamata olives, green olives, and capers
  • 1 green onion chopped
  • 1 tablespoon chopped cilantro


  • 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 (at 350 degrees F.) until the cheese starts to melt.
    Remove from the oven and top with the tapenade. Garnish with green onion and cilantro.
    Serve warm.