Nacho Chips with Cheese Dip ( Tiffin Treats)
by Tarla Dalal
Added to 76 cookbooks
This recipe has been viewed 33687 times
The all-time favourite combo of Nacho Chips with Cheese Dip is not only energizing but also delightful to kids because they love the ‘chip-n-dip’ concept. It will be so much fun to find such an exciting option in the tiffin box that they would love to share it with their friends, so make sure you pack a little extra. You can use readymade nacho chips to save time. When making the dip, make sure you cook it for exactly the mentioned time although it might be a little thin then. We are removing it in a semi-done consistency because it is going to be packed in a box and eaten after a few hours, at which time it will be perfect! This flavourful cheese dip stays fresh in the dabba for 4 to 5 hours. Also pack some Healthy No Bake Cookies in another tiffin for a perfect short break combo.
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
- Divide the dough into 2 equal portions.
- Roll a portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling and prick it evenly with a fork.
- Cut into 16 equal triangles and keep aside.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool and store in an air-tight container.
- Combine the cheese slices, milk, mixed herbs and chilli flakes in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Allow the cheese dip to cool completely.
- Pack the nacho chips in an air-tight tiffin box, with the cheese dip in a separate air-tight box.
Nutrient values per serving
|Vitamin A||352.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1 mg|
|Folic Acid||6.7 mcg|
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