Every Passover, we try to shake up the tired old menu a little. This has yielded some pretty great results in the past, with scotch eggs being the most enduring favorite. Last year, we tried making a "matzo pizza." It was okay, but with all the wet sauce on the matzos, it ended up a little too soft. That gave me the idea to try making matzo nachos, which I'm calling "matchos." The result was pretty delicious, and I'd recommend giving this a try for something a little different at the end of Passover.
The topping for the matchos is a shredded chicken similar to what we put in the kolaches back in December. For a Jewish twist, I sautéed in schmaltz (I made a big batch at the beginning of the week), but you can certainly use olive oil or vegetable oil. The sauce is thickened with potato starch to keep things "KFP." If you really want to go nuts, use some leftover brisket as the topping, but I went with a more traditionally nacho flavor profile. The matchos only use about half of the chicken. It freezes well, so it can be saved for tacos or regular nachos once Passover is done.
For the cheese, I used cheddar, but almost anything that melts well will work. I would probably use a little more next time, but this is what I had. We rounded out the topping with sour cream, guacamole, and diced onions, but those are all just suggestions. I made my own guacamole, but if you have some from the store and make the chicken ahead, the dish comes together pretty quickly. If nothing else, I'm inspired to make nachos with actual chips sometime soon.
