You are here: Home > Cuisine > Mexican Vegetarian > Mexican Nachos > Nacho Chips with Cheese Dip ( Tiffin Treats) Nacho Chips with Cheese Dip ( Tiffin Treats) by Tarla Dalal 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. 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Close 23 Oct 2019 This recipe has been viewed 44925 times Nacho Chips with Cheese Dip ( Tiffin Treats) recipe - How to make Nacho Chips with Cheese Dip ( Tiffin Treats) Tags Mexican NachosIndian Snacks for EntertainingIndian Cheese RecipesSchool Time SnacksEvening Tea SnacksDeep FryIndian Birthday Party Preparation Time: 5 mins Cooking Time: 23 mins Total Time: 28 mins 2Makes 2 servings Show me for servings Ingredients For The Nacho Chips5 tbsp maize flour (makai ka atta)2 1/2 tbsp plain flour (maida)1 tsp oil1/4 tsp carom seeds (ajwain)1/4 tsp dried oregano salt to taste plain flour (maida) for rolling oil for deep-fryingFor The Cheese Dip4 cheese slices , torn into pieces1/2 cup milk1/4 tsp dried mixed herbs1/4 tsp dry red chilli flakes (paprika) Method For the nacho chipsFor the nacho chipsCombine 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.For the cheese dipFor the cheese dipCombine 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.How to packHow to packPack the nacho chips in an air-tight tiffin box, with the cheese dip in a separate air-tight box. Nutrient values per servingEnergy409 calProtein13.6 gCarbohydrates17.1 gFiber0.4 gFat30.9 gCholesterol0 mgVitamin A352.3 mcgVitamin B10 mgVitamin B20.1 mgVitamin B30.3 mgVitamin C1 mgFolic Acid6.7 mcgCalcium424 mgIron1.3 mgMagnesium0 mgPhosphorus0 mgSodium11.5 mgPotassium86.1 mgZinc0.1 mg