Basque Nachos with Lindsay Sofrito Style and Pimiento Picantito Olives

Ingredients

Pickled Shallots

• 2 medium shallots, thinly sliced

• ½ cup sherry vinegar

• ½ cup warm water

• 1 tsp sugar

• 1 tsp salt

Basque Nachos

• 1 bag unsalted kettle chips

• 1 cup Manchego cheese, shredded

• 3 oz cured Spanish chorizo, thinly sliced

• ½ cup Lindsay Sofrito Style Olives, halved

• ½ cup Lindsay Pimiento Picantito Olives, halved

• ¼ cup sherry vinegar pickled shallots

• Zest of 1 lemon

• Fresh chives, chopped

Cooking Directions

1. Preheat your oven to 375°F. Spread your kettle chips in an even layer on a baking sheet. You want them warm and toasty, not soggy, so keep an eye on them. About 5 minutes is all you need.

2. While the chips are in the oven, prep your toppings. Halve your olives, tear your chorizo, and get everything ready to go. Once the chips come out you want to build quickly so the Manchego melts right in.

3. Build your first layer. Chips out of the oven, shredded Manchego right on top so it melts into everything, Spanish chorizo, Sofrito Style and Pimiento Picantito olives, pickled shallots, lemon zest, chives.

4. Repeat. Do the whole thing one more time so every single chip has a little bit of everything on it.