nachos recipe | quick and easy nachos | cheesy Indian style nachos |
by Tarla Dalal

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.

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Nachos with Cheese Sauce recipe - How to make Nachos with Cheese Sauce

For Nacho Chips (makes 48 Pieces)
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
2 tsp oil
1/4 tsp carom seeds (ajwain)
1/2 tsp dried oregano
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For Cheese Sauce
12 britannia cheese slices , torn into pieces
3/4 cup milk
2 pinches salt

Other Ingredients
1/2 cup thinly sliced capsicum
1 tsp dry red chilli flakes (paprika)

Method
For nacho chips

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.

For the cheese sauce

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.

How to proceed

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.

Nutrient values (Abbrv) per serving

Energy	463 cal
Protein	18.7 g
Carbohydrates	28 g
Fiber	1.6 g
Fat	30.8 g
Cholesterol	66 mg
Sodium	756.5 mg

Click here to view calories for Nachos with Cheese Sauce

Nachos Video

Nachos with Cheese Sauce recipe with step by step photos

how to make nacho chips

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.

what is nachos with cheese sauce made of ?

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).