Two Kosher Nachos Recipes That Will Make Your Mouth Water



Nachos are a popular finger and party food known for its pack of flavor, zest and cheesiness. Total comfort food! But how to create Kosher Nachos? Well, we have two flavorful options for you here - one dairy option and one meat option (with the option of using dairy free cheese). They both are versatile to be modified to taste and heat.

Cheesy Nachos 

Don’t be intimidated by the list of ingredients.  This recipe goes really fast and gets eaten even faster.  This is great for kids, too.

Nachos Ingredients:

1 bag tortilla chips (white or multi-colored)
1 recipe bean dip (below)
Chipotle cheddar, 1 cup shredded 
Double ale cheddar, 1 cup shredded
Monterey Jack cheese or parmesan, ½ cup shredded

Bean Dip:

2 T olive oil
1 onion, chopped
1 T of chopped garlic
2 tsp of frozen chopped cilantro
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
¼ to ½ tsp cayenne pepper
1 tsp cumin
Salt to taste
1 can black beans, rinsed and drained

For Black Bean Dip:

Sauté the onions in the olive oil on medium heat until the onions are translucent, about 10 minutes.  Add the garlic and sauté for another five minutes.  Add the spices.  Allow the onions and garlic to cook in the spices for 2-3 minutes.  Add the black beans and the marinara sauce.  Stir until the beans are heated through.  Remove from heat.

Assemble the Nachos

Preheat oven to 350ᵒ.   Spread a layer of tortilla chips onto a baking pan.  Add two scoops of black bean dip, using a spoon to spread it across the chips.  Sprinkle with half of the cheese.  Add another layer of chips and dip and then top with cheese.  Bake in the oven for 10 minutes, until the cheese is bubbly.  Serve hot and try to share.  

Chipotle Cheddar Cheese     Double Ale Cheddar        Monterey Jack     Marinara Sauce


Nachos as a Meal

The beauty of this dish is that it is interchangeable to suit your tastes and needs. It is a fun and filling weekday dinner (soy meat) where you can let everyone dig in, or even as an amazing appetizer or a side for Shabbat lunch (sans cheese). Either way serve on platter surrounded by colorful tortilla chips for a gorgeous presentation.


1 lb ground meat or soy meat for dairy option (Morningstar Farms or the like)

Make your own taco seasoning 

2 Tbs. chili powder
1 Tbs. ground cumin
1 tsp. coriander
1 1/2 tsp. hot smoked paprika (reg. paprika if you don't like too spicy)
1/2 tsp. cayenne pepper
Combine taco seasoning and set aside. In a medium skillet, brown meat until no longer pink (can drain the fat off at this point). Combine the taco seasoning with 1 cup of water and mix well. Add to the meat mixture and continue cooking on medium-low until the seasoning is incorporated, the meat is crumbly and the water has evaporated. Set aside and let cool. 
On a platter or serving dish, start to layer beginning with your meat, rice and beans, or refried bean layer, spreading 3/4 around the dish, leaving a 2 inch border for the tortilla chips. Continue layering with the toppings of your choice:
  • salsa
  • guacamole
  • red onion, diced
  • black olives, sliced
  • plum tomatoes, diced
  • shredded lettuce
  • green onions, thinly sliced
  • corn
  • sour cream, either dairy or the non-dairy version (such as Tofutti brand)
  • shredded sharp cheddar cheese, only when doing soy meat or vegetarian option
  • cilantro, for garnish

Buy Mexican Rice & Black Beans         Buy Salsa here                  Buy Refried Beans


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