Bake them, or fry them. Serve them with a cheese sauce, or top them with pastrami. Choose your favorite way to enjoy dreidel nachos below.
Chanukah is the time of the year when you can do cheesy things and it’s completely acceptable. Not only is it acceptable but it adds to the excitement and fun (Did you see our Chanukah Breakfast Board?).
And that’s how Dreidel Nachos came about. While preparing nachos, I started cutting out wraps or wontons into dreidel shapes and it quickly became part of the family tradition.
So let’s get straight to it.
Wait…before we start, I admit that I usually like to stick to simple ideas. I do not like to give too many choices. It confuses people. However, when I showed up to the photoshoot I completely disregarded my MO (modus operandi). I brought so many items and I kept on saying, “Well you can make dreidel nachos by frying or baking. You can use wraps or wonton wrappers. You can make it fleshigs. You can keep it pareve. You can make it kid-friendly, you can make it elegant…” You get the idea. By the time I was done explaining all the versions, I confused myself and the BCP team.
With that confession out of the way, I’m going to try to keep it simple. However bear with me since Esti and Renee took so many beautiful photos we’re going to have to share them here and see some of the different versions.
Start with the base! We used wheat tortilla wraps and wonton wrappers and cut them into dreidels.
You can use a cookie cutter to cut a dreidel shape out of wrap.
Or I prefer to trace or draw a dreidel on a piece of paper.
Cut it out and use a sharp knife to cut dreidel shapes out of a stack of wraps or wontons.
We did take a lot of photos!
Don’t worry about the leftover pieces. They will not go to waste! Scroll down to the end and we will share what we did with them!
At this point you can either bake them or fry them!
If you are baking them, spray them with some oil spray (optional: you can add salt and garlic powder if you are making them savory).
When baked, they maintain their shape slightly better, but fried is in the spirit of Chanukah! Whatever way you can’t go wrong.
What do you do with your dreidels now?
The top two rows are fried and baked tortilla wraps. The bottom two rows are fried and baked wonton wrappers.
The baked ones are great with cheese like these cheesy nachos.
Here is how we served them!
Asian Cucumber and Avocado Nachos
Ingredients
- 1 small Persian cucumber
- 1 1 avocado, diced
- 2 2 scallions, sliced
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- toasted sesame seeds
Instructions
- Toss all together and top over dreidel nachos (we loved it with the wontons!)
S’mores Nachos
Ingredients
- graham crackers
- marshmallows
- dreidel nachos
- chunks of chocolate
Instructions
- Place graham crackers, marshmallows, dreidel nachos, and chunks of chocolate into an oven safe dish.
- Place in oven under broiler until marshmallows are charred and chocolate is melted. Serve immediately.
Pastrami Nachos
Ingredients
- naval pastrami
- grape tomatoes
- salt
- pepper
- olive oil
- spicy mayo and/or sweet sauce
- dreidel nachos
Instructions
- Use leftover naval pastrami or make ¼ of recipe (about 1lb) Sweet and Tangy Pastrami (the small quantity will take less time to cook).
- Cut grape tomatoes in half and season with some salt, pepper and a splash of oil. Let sit for a few minutes.
- Shred the pastrami and toss over dreidels. Top with the cut tomatoes. Drizzle with spicy mayo and sweet sauce.
What did we do with the leftover edges? We fried them!
Just top with confectioners’ sugar and enjoy as-is like we showed you when we prepared these Mock Fritlach.
How long to bake the tortilla dreidels?
8-10 minutes on 350
Or 5-6 on 425
Just keep an eye on as they can burn easily
How much in advance can you make these? And how to store them to keep them crispy? Looking for ways to do this for a melava Malka… thanks!
I bake wonton wrappers all the time for a Shabbos day kani salad and just put them in a zip lock bag once cooled. They’re always crunchy.