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Not Your Regular Nachos: Spanish Nachos

Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese. Bread or breadsticks normally accompany these simple meals. I took this concept and translated it into a nacho variation. I baked small thin breadsticks topped with Manchego cheese until crisp and melty. Next I topped them with a homemade romesco sauce. Romesco is a typical Spanish sauce made with roasted red peppers and almonds. When served with garlic stuffed olives and fresh jamon, these nachos were salty and delicious! To learn how I made them,

.

Spanish Nachos

Spanish Nachos

Spanish Nachos

Ingredients

  1. For the Romesco:
  2. 2 medium red bell peppers
  3. 1 cup salted roasted almonds, chopped (4 ounces)
  4. 1/4 cup red wine vinegar
  5. 2 tablespoons chopped parsley
  6. 1 large garlic clove, chopped
  7. 1/2 cup extra-virgin olive oil
  8. Salt
  9. For the Nachos:
  10. 1/2 cup grated Manchego cheese
  11. 8-10 two inch long, flat Italian or Spanish style breadsticks, crackers, or flatbread
  12. 1 tablespoon finely grated Parmesan cheese
  13. slices of jamon Serrano or prosciutto and green olives, optional for serving

Directions

  1. Make the romesco: Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
  2. In a food processor, process the roasted pepper with the almonds, vinegar, parsley, and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
  3. Preheat oven to 375°F.
  4. Top each breadstick with a heaping teaspoon of grated cheese.
  5. Bake in the oven until the cheese is melted and beginning to brown, 6-8 minutes.
  6. Dollop a little of the romesco sauce on each nacho (reserve the rest of the romesco for another use). Sprinkle Parmesan cheese on top.
  7. Serve immediately with ham and olives.

Serves 1 and makes about 1 1/2 cups of romesco sauce.


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0037sammie 0037sammie 8 years
These look sooo yummy
PrincessCali PrincessCali 8 years
Brilliant!
puddlesworth puddlesworth 8 years
You're a genius! That looks so yummy!
chiefdishwasher chiefdishwasher 8 years
Holy guacamole Party! Are you part Spanish?
nancita nancita 8 years
You had me at manchego. And romesco. Man, the Spanish sure do know their rich little nibbles.
Food Food 8 years
I can't wait to try this. The romesco sauce looks so good!
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