by Chef George Duran
About this Recipe
Chef George Duran puts a unique twist on nachos by adding chimichurri, an herb sauce that originated in Argentina. While chimichurri is traditionally made with red wine vinegar, Chef Duran prefers to use distilled white vinegar due to its sharper flavor that doesn’t interfere with the flavors of the herbs. Chef Duran was born in Venezuela, where there are many herbed sauces that use distilled white vinegar. Feel free to substitute white wine or red wine vinegar if you prefer. If you don’t have a food processor it’s fine to chop the herbs and garlic by hand.
1 bunch flat leaf Italian parsley or cilantro (or a blend of both)
1 tablespoon chopped fresh thyme
¼ cup fresh oregano leaves
2-3 garlic cloves
½ cup extra-virgin olive oil (or more, if desired)
3 tablespoons distilled white vinegar
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
7 oz tortilla chips
3 cups grated cheese, like cheddar, monterey jack and/or mozzarella
From Your Pantry
kosher salt and black pepper
Brava metal tray
- Remove parsley and/or cilantro leaves from stems.
- In food processor, combine parsley and/or cilantro, thyme, oregano and garlic; pulse until finely chopped. Transfer herbs and garlic to medium bowl.
- In same bowl, add olive oil, vinegar, cumin, a pinch of salt and pepper and red pepper flakes, if using; stir well. If you prefer a thinner sauce add a few more tablespoons of olive oil.
- Evenly spread tortilla chips in Zones 1, 2 and 3 of Brava metal tray.
- Sprinkle cheese evenly on tortilla chips.
- Drizzle a few spoonfuls of chimichurri on top of cheese.
- Slide metal tray into top shelf.
- Select “Chimichurri Nachos” on your touchscreen and follow instructions.
- When your food is done, transfer nachos to serving platter.
- Serve with chimichurri sauce on the side.