You are here: Home >  Cuisine  >  Mexican Vegetarian  >  vegetarian Mexican Starters  >  Nacho Grande

Nacho Grande


by
Nacho Grande, a mexican snack of corn chips layered with beans, salsa dip, spring onions, grated cheese and a few cut pieces of green chillies, topped with cheese and grilled till the cheese melts.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 290 cookbooks   This recipe has been viewed 69287 times

A mexican snack, popular with youngsters.

Add your private note

Nacho Grande recipe - How to make Nacho Grande

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Corn Chips
100 gms maize flour (makai ka atta)
50 gms plain flour (maida)
1 tbsp oil
salt to taste
oil for deep-frying

For The Stuffing
3/4 cup red rajma (kidney beans)
1 onion , chopped
2 tbsp tomato ketchup
2 tbsp butter
2 tbsp oil or
salt to taste

For The Salsa Dip
3 tomatoes
1 capsicum
1 small sized onion , finely chopped
2 tsp chillies in vinegar
1/2 tsp chilli powder
2 pinches carom seeds (ajwain)
1/2 tsp sugar
1/2 tsp salt
1 tbsp oil

For The Topping
3/4 cup chopped spring onions
4 tbsp grated processed cheese
2 green chillies , cut
Method

For the corn chips
    For the corn chips
  1. Mix rhe maize flour and plain flour. Add the oil and salt. Mix well again.
  2. Make a dough by adding hot water. Knead very well.
  3. Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.
  4. Deep fry lightly in oil.
  5. Remove from the oil and sprinkle oil while hot.

For the stuffing
    For the stuffing
  1. Soak the beans overnight.
  2. Next day, cook in pressure cooker. Drain.
  3. Heat the oil and fry the onion for 1 minute.
  4. Add the beans, tomato ketchup, butter and salt and cook for 5 minutes.
  5. When cooked, mash the beans lightly.

For the salsa dip
    For the salsa dip
  1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
  2. Pierce the capsicum with a fork and hold over the flame until the skin blanckens. Remove from the heat, rub off the burnt skin and chop.
  3. Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.
  4. Use as required.

How to proceed
    How to proceed
  1. On a heat-proof plate, arrange 12 to 15 corn chips in a single layer. Top each corn chip with 1 heaped teaspoon of re-fried beans.
  2. Sprinkle some salsa dip, spring onions, grated cheese and a few cut pieces of green chilli.
  3. Top with 7 to 8 more corn chips and make layers.
  4. Add the remaining chips and sprinkle the remaining topping.
  5. Sprinkle the remaining cheese and grill or bake at 200 degree c ( 400 degree f) for 5 to 7 minutes, or microwave on high for 2 minutes rotating the plate 2 or 3 times during the process or until the chips are heated and the cheese has melted.
  6. Serve hot.


RECIPE SOURCE : Mocktails & SnacksBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Buckwheat
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Nacho Grande
5
Payal Parikh 86
 on 10 May 12 09:33 AM


This is an version very different from the regular cheesy nachos that is available. It has refried beans, salsa, cheese and the topping of spring onions is a must ! your loved one's will surely love this recipe, so be prepared to share this recipe with them.
Reply