Norwegian-Inspired Nachos

While serving as chef and general manager of The Lookout restaurant at the University of Idaho in Moscow, Idaho, Megan Underwood developed the Potato Lefse Chilaquiles in partnership with the Idaho Potato Commission, transforming the traditional Mexican brunch dish through the lens of her Norwegian heritage. Housemade potato lefse (a Norwegian flatbread that resembles a thick, potato-based tortilla) replaces tortilla chips, lightly crisped to preserve both its tenderness and chew. Layers of slow-braised carnitas, queso fresco, crema, pickled red onion, cilantro and a rich farm egg complete the build.

The idea behind the dish was to combine the comforting, familiar flavors of two global cuisines, creating a unique regional and cultural crossover, says Underwood. “Using potato lefse instead of tortilla chips also adds a layer of warmth and character while tying the dish back to Idaho potato agriculture and my own Nordic family heritage.”

Underwood, who now serves as associate director of dining at Washington State University in nearby Pullman, Wash., grew up making lefse with her family during holidays, serving it with butter, sugar and cinnamon. Reimagining it in a savory format creates a dish that feels both nostalgic and unexpected. “The dish represents the best of culinary development because it tells a story through flavor,” Underwood says.

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