The Best Basque Nachos With 'Pintxo Pico' Recipe
Prep Time:
5 minutes
Cook Time:
4 minutes
Servings:
2 servings
Ingredients
  • 2 ripe tomatoes
  • 2 tablespoons finely chopped Piquillo peppers
  • 1 tablespoon finely chopped anchovies
  • 3 tablespoons finely chopped Spanish olives
  • 1 teaspoon finely chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 (6-ounce) packet kettle chips
  • 2 ounces Iberico ham, roughly torn
  • ½ cup grated Manchego cheese
Directions
  1. Preheat the oven to 375 F.
  2. Begin by preparing the salsa. Dice the tomatoes, discarding the insides.
  3. Combine the chopped tomatoes, Piquillo peppers, anchovies, olives, parsley, and olive oil in a bowl. Set aside.
  4. Spread the kettle chips out on an oven tray.
  5. Bake the chips for 4 to 5 minutes until warmed through.
  6. Using a serving platter or bowl, layer half the warm chips at the base.
  7. Top with half of the salsa, Iberico ham, and Manchego cheese.
  8. Top with the remaining chips.
  9. Finish with a second layer of salsa, Iberico ham, and Manchego cheese, before serving.