nachos recipe | quick and easy nachos | cheesy Indian style nachos |
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 269 cookbooks
This recipe has been viewed 165072 times
nachos recipe | Mexican nachos | nachos using maize flour | with 31 amazing images.
Cheese is melted over the corn chips and heated quickly in the oven to make Mexican nachos. Learn how to make nachos recipe | Mexican cheesy nachos | nachos using maize flour |
The ingredients used for making Nachos with cheese are basic and minimum of them are used for preparation of this luscious dish. All you need to make this cheesy sauce is 3 ingredients and you are all set to enjoy your Mexican nachos.
To serve nachos recipe take a plate you wish to serve this mouthwatering dish into. Arrange the nacho chips, spread the chessy sauce on top. Sprinkle the capsicums on top. You can also use bell pepper, boiled corn kernels, pickled jalapeno or olives for an added flavor. Make sure to serve the homemade nachos with cheese immediately or else they will turn soggy.
Tips to make nachos with cheese sauce: 1. Make sure to serve this recipe immediately or else it will turn soggy. 2. If the sauce gets thick, add little milk and reheat it. 3. You can also serve this with guacamole and sour cream.
Enjoy nachos recipe | Mexican nachos | nachos using maize flour | with detailed step by step photos.
- To make nacho chips, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
- Divide the dough into 3 equal portions.
- Roll a portion into a 250 mm. (10”) 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 nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the nacho chips on an absorbent paper.
- Repeat steps 5 to 6 to make 32 more nacho chips in two more batches.
- Cool the nacho chips and store in an air-tight container. Use as required.
- In a broad non-stick pan, add the cheese slices, milk and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside.
- In a serving plate, place 1 cup corn chips, top it with little cheese sauce, put capsicum slices and sprinkle little chilli flakes.
- Repeat step 1 to make 2 more plates.
- Serve the nachos with cheese sauce immediately.
Nachos with Cheese Sauce recipe with step by step photos
To make crispy Nacho Chips, we first have to take a deep bowl and add the maize flour to it. Usually tortillas and nachos are both made with maize flour as it is a Mexican dish. It is pale yellow color and has bigger grains and is very different from corn flour, which is white in color.
Now add the maida to this. As maize flour is gluten free, it doesn’t have a stretchy quality when made into a dough and can easily tear when rolled. So we add the maida so that the dough comes together well.
Now add the oil. Adding the oil to the dough results in crisp nacho chips.
Now add the carom seeds to the flours. This will give a unique taste to the Nacho Chips.
Also add dried oregano.
Finally add salt to taste.
Mix all the ingredients with your hands.
Slowly add water and mix it well. Knead into a soft dough using enough water. We have used approximately ½ cup water. The dough should be soft but should not be sticky.
Once the dough is kneaded well, divide it into 3 equal portions and roll each portion betwenn your palms too make a ball shape.
Sprinkle a little flour on the rolling board so that it is easier to roll the dough out without it sticking to the rolling pin or rolling board.
Take a portion of the dough and flatten it on the rolling board.
Roll the dough into a 250 mm. (10”) diameter circle.
Cut the rolled dough into 16 equal triangles and keep aside.
Take a fork and prick the rolled dough evenly. When we prick the dough, it creates little holes in the dough which prevents the nacho chips from fluffing up when fried. Prick them only after you have cut them. The presence of holes in the dough will make it difficult for you to cut.
Heat the oil in a deep non-stick kadhai and add a few chips at a time. Stir it once you add the chips so they don’t stick together.
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 nacho chips on an absorbent paper.
12 britannia cheese slices , torn into pieces , torn into pieces, 3/4 cup milk, 2 pinches salt, 3 cups corn chips, 1/2 cup thinly sliced capsicum and 1 tsp dry red chilli flakes (paprika).
In a broad non-stick pan, add 12 britannia cheese slices , torn into pieces.
Add 3/4 cup milk.
Add 2 pinches salt.
Mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
This is how the consistency looks. Keep aside.
In a serving plate, place 1 cup corn chips.
Top it with little cheese sauce.
Put thinly sliced capsicum.
Sprinkle little chilli flakes.
Repeats steps to make more plates. Serve immediately.
Make sure to serve this recipe immediately or else it will turn soggy.
If the sauce gets thick, add little milk and reheat it.
You can also serve this with guacamole and sour cream.
Nutrient values per serving
|Vitamin A||131.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0.1 mg|
|Folic Acid||2.5 mcg|
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
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.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.