Crispy tortilla chips meet a hot, stretchy layer of melted cheese, spiced rajma, jalapeños and fresh toppings in this fun party snack. Slide the cheesy layer onto the chips just before serving for maximum crunch and an irresistible cheese pull.
Prep time: 15 mins | Cook time: 15 mins | Servings: 3-4
Ingredients
- 1/2 cup boiled rajma (kidney beans)
- 1/2 medium onion, diced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cumin powder
- 2 tsp oil
- 1 cup processed cheese, grated, melted with 2 tbsp milk into a thick, spreadable layer
- 1 cup shredded cheese (mozzarella or any melting cheese)
- 1/2 cup diced tomatoes
- 1 jalapeño, diced
- 1/4 cup sour cream or curd
- 1/2 cup guacamole (or mashed avocado with lemon and salt)
- Coriander or spring onion, chopped, for garnish
- 1 packet tortilla chips
Method
- Preheat the oven to 180°C. Keep two trays ready: a small one for the cheese layer, and a regular-sized one for the chips.
- Heat oil in a pan, add the diced onion, and cook 2-3 minutes until softened.
- Stir in salt, pepper, garlic powder, paprika, and cumin, cooking another 2 minutes until fragrant.
- Add the boiled rajma to the pan and mix well with the spiced onions.
- On the small tray, spread the melted cheese mixture in an even layer.
- Spread the rajma mixture evenly over the cheese layer.
- Top with the shredded cheese and diced jalapeño.
- Bake for 8-10 minutes, until the shredded cheese on top is fully melted.
- Meanwhile, spread the tortilla chips in a single layer on the second tray.
- As soon as the cheese tray comes out, immediately slide the entire cheese-rajma layer directly onto the bed of chips.
- Top with diced tomatoes, sour cream, and guacamole, then garnish with coriander or spring onion.
- Serve immediately while the cheese pull is still stretchy.
Tip: The chips only meet the hot cheese layer at the very last step; that’s what keeps them crisp instead of turning soggy in the oven. Don’t assemble everything on one tray from the start.