Spanish Nachos

Spanish Nachos are a vibrant twist on a classic! Made with Manchego cheese, Castelvetrano olives, and Guindilla peppers, it's a gorgeous, elevated appetizer! I'm giving some baseline measurements to get you started, but you can build these nachos however you'd like!

Course Appetizer

Cuisine Spanish

Keyword banana peppers, castelvetrano olives, guindilla peppers, manchego, olives, saffron

Servings

Calories 429kcal

Ingredients

6 Cups Kettle-Cooked Potato Chips
3/4 Cup Castelvetrano Olives pitted and sliced into quarters
1/2 Cup Pickled Guindilla Peppers see notes
1/2 Cup Freshly-Grated Manchego Cheese see notes
1 Tsp Saffron optional

Instructions

To begin, prep the olives and peppers. Cut the olives into quarters, or as small as you would like. You can also cut the pickled peppers into slices, or serve them whole. Totally up to you!
Layer your potato chips on a plate, and grate the Manchego on top. You can use as much or as little as you'd like. At this point, if desired, you can microwave the nachos for about 30-45 seconds to melt the cheese.
Top the nachos with the sliced olives and peppers. Sprinkle on the saffron.
Serve and enjoy!

Notes

You can find pickled Guindillo peppers here. If you'd rather use a store-bought variety, you can use pickled jalapeños or banana peppers if you'd like.
If you'd rather not use Castelvetrano olives, you can use any variety of green olive you like.
The saffron is optional, but it really adds to the flavor!
The nutritional information for this recipe is approximate, and may vary depending on how much of each ingredient you use.

Nutrition

https://wellandfull.com/2025/03/spanish-nachos/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)