Charcuterie Nachos ️ Recipe in Comments and Description
Charcuterie Nachos ⭐️ Recipe in Comments and Description is a easy Filipino-American Fusion recipe that serves 4. 350 calories per serving. Recipe by Fed by Sab on YouTube.
Prep: 10 min | Cook: 7 min | Total: 22 min
Cost: $13.00 total, $3.25 per serving
Ingredients
- 1 bag Salt and Vinegar Kettle Chips (about 8 oz, store‑bought)
- 0.5 cup Parmesan Cheese (freshly grated)
- 4 oz Salami (diced)
- 6 pieces Puto (Filipino Steamed Rice Cake) (broken into smaller pieces)
- 4 oz Brie Cheese (sliced thin)
- 2 tbsp Fig Jam (dolloped in small spoonfuls)
- 2 tbsp Hot Honey (drizzled after baking; can be store‑bought or homemade with honey and chili flakes)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it preheat while you prepare the toppings.
Time: PT5M
Temperature: 375°F
Arrange Chips
Spread the bag of salt and vinegar kettle chips in a single layer on a baking tray (line with parchment if desired).
Time: PT3M
Add Parmesan
Sprinkle the grated Parmesan evenly over the chips.
Time: PT1M
Scatter Salami
Distribute the diced salami across the chip layer.
Time: PT1M
Add Puto Pieces
Break the puto into bite‑size pieces and sprinkle them over the chips.
Time: PT1M
Place Brie Slices
Lay thin slices of brie on top of the assembled chips.
Time: PT1M
Dollop Fig Jam
Drop small spoonfuls of fig jam over the chips and cheese.
Time: PT1M
Bake
Bake the tray for 5–7 minutes, or until the brie and Parmesan are fully melted and slightly bubbling.
Time: PT7M
Temperature: 375°F
Drizzle Hot Honey
Remove the tray from the oven and immediately drizzle hot honey over the hot nachos.
Time: PT1M
Serve
Serve the shakuderie nachos right away while crisp and warm.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains dairy, Can be made gluten‑free with gluten‑free chips
Allergens: Milk, Gluten (if chips contain wheat)
Ingredient Substitutions
- Instead of Salt and Vinegar Kettle Chips: plain kettle chips, tortilla chips
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Salami: pepperoni, chorizo
- Instead of Puto (Filipino Steamed Rice Cake): steamed rice cakes, mini rice flour cakes
- Instead of Brie Cheese: Camembert, soft goat cheese
- Instead of Fig Jam: apricot jam, honey
- Instead of Hot Honey: regular honey, spicy maple syrup
Equipment Needed
- Oven
- Baking Tray
- Parchment Paper (optional)
- Cutting Board
- Chef Knife
- Measuring Spoons
- Small Spoon or Dabbing Tool
Critical Steps — Do Not Skip
- Preheat the oven to 375°F (190°C) before assembling.
- Spread chips in a single, non‑overlapping layer.
- Bake only until the cheese is melted (5‑7 minutes) to keep chips crisp.
- Drizzle hot honey immediately after baking for optimal absorption.
Chef Tips from the Video
- Use a high‑quality, extra‑virgin honey infused with chili flakes for the best heat and flavor.
- For extra crunch, toast the salami pieces briefly in a dry skillet before adding them.
- If you like extra sweetness, add a thin drizzle of balsamic reduction after the honey.
Troubleshooting
Chips become soggy after baking.
Make sure chips are spread in a single layer and bake only until the cheese melts (5‑7 minutes). If needed, increase oven temperature by 10°F and reduce baking time.
Cheese does not melt fully.
Cover the tray loosely with foil for the first 3 minutes, then remove the foil to finish baking; this traps heat and helps melt the cheese.
Hot honey is too thick to drizzle.
Warm the honey gently in a microwave (10‑15 seconds) or on the stovetop with a pinch of chili flakes before drizzling.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a preheated oven (350°F) for 5 minutes to regain crispness.
Freezer: Not recommended, but you can freeze for up to 1 month. Thaw and reheat in the oven.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour before chips become soggy.
Make-Ahead Tips
- Prepare and dice the salami and break the puto ahead of time; store in the fridge.
- Measure out Parmesan, fig jam, and hot honey in separate small bowls for quick assembly.
- The assembled, uncooked nachos can be covered and refrigerated for up to 30 minutes before baking.
Frequently Asked Questions
What is the cultural significance and history of Shakuderie Nachos in Filipino‑American fusion cuisine?
Shakuderie Nachos blend the American snack culture of nachos with Filipino flavors like puto and fig jam, reflecting the creative culinary exchange between the Philippines and the United States. The dish showcases how traditional Filipino street foods are re‑imagined in a Western appetizer format, often served at summer gatherings and fusion‑themed parties.
What are the traditional regional variations of nachos that inspire Shakuderie Nachos in Filipino‑American cuisine?
Traditional Mexican nachos use tortilla chips, cheese, and jalapeños, while Filipino snack plates often feature salty chips, sweet jams, and local cheeses. Shakuderie Nachos combine these ideas by using salt‑and‑vinegar kettle chips, brie, and fig jam, creating a unique regional twist that honors both cultures.
How is Shakuderie Nachos traditionally served in Filipino‑American gatherings?
They are typically served hot straight from the oven on a large platter, allowing guests to scoop the crunchy, sweet‑savory bites with their hands. The dish is often paired with cold beers, sparkling water, or a light fruit cocktail to balance the richness.
What occasions or celebrations is Shakuderie Nachos traditionally associated with in Filipino‑American culture?
Shakuderie Nachos have become a popular party snack for summer barbecues, birthday celebrations, and informal gatherings where a quick, crowd‑pleasing appetizer is needed. Their vibrant flavors also make them a hit at Filipino‑American fusion food festivals.
What authentic traditional ingredients are used in Shakuderie Nachos versus acceptable substitutes?
Authentic ingredients include Filipino puto, brie (or other soft French cheese), and fig jam. Acceptable substitutes are plain steamed rice cakes for puto, camembert for brie, and apricot jam or honey for fig jam, allowing flexibility based on availability.
What other Filipino‑American dishes pair well with Shakuderie Nachos?
They pair nicely with grilled chicken in banana leaf (inasal), a fresh cucumber‑lime salad, or a mango‑sticky rice dessert. The sweet‑savory balance of the nachos complements the tangy and fruity notes of these companion dishes.
What are the most common mistakes to avoid when making Shakuderie Nachos at home?
Common errors include overcrowding the chips, which leads to sogginess, and baking too long, which burns the cheese. Also, adding the hot honey before the chips have cooled can make them soggy; drizzle only after baking.
Why does this Shakuderie Nachos recipe bake at 375°F instead of a higher temperature?
A moderate 375°F (190°C) allows the cheese to melt evenly while keeping the kettle chips crisp. Higher temperatures would brown the cheese too quickly and risk burning the delicate chips.
Can I make Shakuderie Nachos ahead of time and how should I store them?
You can assemble all toppings (except the hot honey) and refrigerate the tray for up to 30 minutes before baking. After baking, store leftovers in an airtight container in the refrigerator and reheat in a preheated oven to restore crispness.
What does the YouTube channel Fed by Sab specialize in?
The YouTube channel Fed by Sab focuses on creative, easy‑to‑make fusion snacks and comfort foods, often blending Filipino flavors with global snack concepts. The channel emphasizes quick preparation, bold flavor combinations, and approachable cooking techniques for home cooks.
Last updated: September 6, 2026
