Nachos have been a delicious gift to the world by the Mexicans. This yummy snack is made by baking or frying the corn tortillas. Initially, leftover tortillas were sun-dried and used as a snack or appetiser. Over the years, they have transformed themselves to suit various palates from all the corners of the world.
Originally, the toppings consisted of only cheese and jalapenos, as they were readily available. But with globalisation, even food saw many new avatars. Nachos today can be served with toppings of one’s own liking and choice. Few of them are mentioned below for inspiration.
Recipes for Vegetarian Toppings
Desi Style Chickpea Nachos
Cook time: 15 mins + 10 mins bake time
Serve: 4 per
Type: Snack
Ingredients:
To grind:
Clove: ½ tsp
Cinnamon: 1 inch stick
Cumin: 1 tsp
Pepper: ½ tsp
Caraway seeds: 1 tsp
Coriander seeds: 1 tsp
Pomegranate seeds: 1 tsp
Dates (chopped): ¼ cup
For chickpeas:
Pre-cooked chickpeas: 2 cups (drained with no liquid)
Chana Masala: 1tbsp
Red chilli powder: ½ tsp
Amchur powder: 1 tsp
Onion: 1 small (finely chopped)
Ginger grated: ½ tsp
Rock salt: to taste
For Nachos:
Hung curd: ½ cup
Mozzarella cheese: ½ cup
Green chutney: 2 tbsp
Nachos: 2 x 60grm packs (plain or salted)
Method:
- Take a pan and dry roast all the ingredients, other than the dates, that are supposed to be ground. Roast them on a slow flame. Once a nice aroma is released, transfer them in a mixer jar and grind the masala into a fine powder. You will only need 2 tbsp of the masala for the recipe. Store the rest. Grind the dates separately into a fine paste. Add a few drops of water, if needed.
- Take another pan and add a couple of tsp of oil. Add the onion and fry them well. Take a small bowl and add the spice powders (chana masala, red chilli powder, and amchur powder.) Add just enough water to cover the spice powder. Once the onion turns golden brown add the spice liquid mix. Fry this well. Once oil separates, add in the pre-cooked chickpea. Season well and toss in the grated ginger. Now finish off the chana with the ground masala and the dates paste. Mash up the chana lightly.
- Preheat the oven at 200 degrees. Take a shallow bowl/tray. Arrange the nachos at the bottom layer. Top it up with the prepared tangy and sweet chana. Take a bowl and mix in the green chutney and hung curd. Spread the mixture well on the chana. This forms the third layer. Finally, place a nice spread of mozzarella cheese. Bake this in a hot oven for 7-10 mins. Enjoy these stringy desi style nachos.
(Tips: You can top it up with onion and tomato kachumbari.)
Tandoori Paneer Nachos
Cook time: 10 mins + 7 mins baking time + marination time
Serve: 4 per
Type: Snack
Ingredients:
Paneer: 400g (cut in small cubes)
Hung curd: 1 cup
Ginger garlic paste: 1 tbsp
Tikka Masala: 2 tbsp
Kashmiri Chill powder: 1 tsp
Lemon Juice: 1 tbsp
Onion: 1 (cut in cubes)
Capsicum: 2 medium (cubed)
Salt: to taste
Nachos: 3 x 60grm packs
Amul cheese spread, tikka flavoured: 2 tbsp
Mozzarella cheese: 1-1 ½ cup
Method:
- In a bowl marinate paneer cubes, capsicum and onion in hung curd, tikka masala, ginger garlic paste, red chilli and lemon juice. It is recommended to marinate overnight.
- Once well marinated, take a flat girdle and add a tbsp of butter and place the paneer cubes individually till a nice smoky aroma is released. Take it off and let it cool. Now individually cook the vegetables in the same way. Do not throw away the marination of hung curd.
- Take a pan and add a tbsp of butter. When the butter is warm, add in the hung curd marination. Cook it on slow flame till oil separates. Take it out in a bowl and mix in the cheese spread. Adjust seasoning if required.
- For the nachos, layer a shallow dish or tray with the tikka masala flavoured nachos. On top of this first layer, spread the paneer and vegetable layer. Liberally throw in dollops of the marination and cheese spread mixture. Top it up with mozzarella cheese.
- Bake this in a preheated oven at 200 degrees for 7-10 mins till the cheese melts.
- Serve warm.
Orange, White And Green
Cook time: 7 mins + 7 mins baking
Serve: 4 per
Type: Snack
Ingredients:
Broccoli (cut in small florets): 2 cups
Sweet corn: ½ cup
Garlic: 3-4 cloves (finely chopped)
Salt and pepper: to taste
Lime juice: 2 tbsp
Nachos: 2 x 60grm packs
Cheddar cheese: 1- 1 ½ cups
Method:
- Take a pan and warm up some butter. Throw in the garlic, broccoli and the corn. Adjust seasoning. Cook them well. Finally add in some lime juice and let it cool.
- To make the nacho, arrange the orange(y) triangles on the bottommost layer. Cover this well with broccoli and corn. Spread the cheddar liberally and bake. The oven should be hot at 220 degrees and the nachos can be baked for 5-7 mins.
- Serve warm.
Recipes for Non-Vegetarian Toppings
Chicken Keema Nachos
Cook time: 20 mins + 10 mins baking
Serve: 10 per
Type: Snack
Ingredients:
Chicken keema: 500 grams
Ginger garlic paste: 2 tbsp
Barbeque sauce: ¼ cup
Turmeric powder: ½ tsp
Onion: 3 medium (thinly sliced)
Tomato puree: ½ cup
Garam masala: 1 tsp
Kasoori Methi: ½ tsp
Salt: to taste
Curd: ½ cup
Nachos: 2 x 60 grams pack
Mozzarella cheese: 1-1 ½ cups
Method:
- Take a pan and add a couple of spoons of ghee. Fry in the sliced onion. When the onion turns golden brown, add in the ginger-garlic paste, tomato puree, turmeric powder and barbeque sauce. Stir well till the oil separates.
- Mix in the keema and adjust the seasoning. Add in the garam masala and kasoori methi and toss well. Finish off with the curd.
- Arrange the nachos in the bottom of a tray. Cover the nachos with the chicken keema. Sprinkle the gorgeous mozzarella as the final layer.
- Bake the yummy nachos for 7-10 mins in a hot oven of 200 degrees. And enjoy when still warm.
Salami Nachos
Cook time: 5 mins+ 7 mins baking
Serve: 4 per
Type: Snack
Ingredients:
Pork salami: 200 gm
Onion: 1 (finely chopped)
Sauté sauce: 3 tbsp
Nachos: 2 x 60grms packs
For the salsa:
Onion: 2 (finely chopped)
Tomato: 2 large (deseeded and finely chopped)
Sweet corn: ½ cup
Coriander: a small bunch (finely chopped)
Green chilli: 1 (finely chopped)
Lemon juice: 1 tbsp
Salt and pepper: to taste
Cheddar cheese: 1 – 1 ½ cups
Method:
- Take a bowl to prepare the salsa. Mix up the onions, tomatoes and corn. Dress them well with lemon juice, green chillies and coriander leaves. Enhance the taste with the seasoning.
- Take another bowl and toss in the sautéed sauce along with onion and pork salami.
- To assemble, lay the salami over the nachos. Generously sprinkle the salsa and the cheddar cheese. Bake them for 7 mins in hot oven at 200 degrees. Serve warm.
Nachos are a hot favourite of the present generation. But even the older generation can enjoy this delectable snack with subtle variations. The classic beans and avocado nachos can either be reformed with these options. There’s a platter full of choices. Have it warm and while still crisp. Bon Appetite!!
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