Nachos with Salsa & Cheese Sauce
Nachos with Salsa & Cheese Sauce is a popular Tex-Mex snack made by layering crispy tortilla chips with a zesty tomato salsa and rich, creamy cheese sauce. The salsa is typically made with tomatoes, onions, chilies, and herbs, offering a fresh and tangy flavor. The cheese sauce is smooth and indulgent, balancing the salsa’s sharpness. This combo has a perfect party appetizer or comfort food, loved for its crunchy, cheesy, and mildly spicy bite.
Ingredients
For Dough
- 1 cup Maize Flour (Makki ka atta)
- ½ cup Flour (Maida)
- a generous pinch Salt
- as required Warm Water
- for deep frying Oil
For Cheese Sauce
- 2tbsp Butter
- 2tbsp Flour (Maida)
- ¾ cup Cheese (grated)
- 1½ cups Milk
- ½ tsp Chilli powder
For Tomato Salsa (Pico De Gallo)
- 1cup Tomato chopped
- ½ cup Onion chopped
- to taste green chilli chopped
- to taste Salt
- to taste Pepper
- 4 tbsp Lemon juice
- handful Coriander chopped
For Toppings
- handful Rajma (boiled)
- handful Grated Cheese
- handful Corn nibblets
- handful Olives
- few Jalapeños
Instructions
For the dough
- Mix together maize flour, all-purpose flour, salt and pour warm water and knead it into a soft dough. With the addition of Maida, the dough will hold together. Give this dough rest for about 10mins and then divide it into equal sized balls of the approx. size of a golf ball.
- Dunk the dough in some dry flour and roll it out round and thin. Heat a pan or tawa to high heat and cook the tortilla. Turnover and cook on the other side. Make sure to only half cook the tortilla. Remove and place it under a clean napkin.
- Repeat the same for the rest of the dough. Now just stack all of them together and cut them into triangles. Heat oil in a vessel to medium hot and deep fry them till crisp and light brown in colour.
- Do not fry in too hot oil as it will not make the bread crispy. Remove them on to an absorbent paper to remove any excess oil. Place them on to the serving platter.
For Tomato Salsa
- Mix all the ingredients in a bowl and toss them together. Check and adjust the seasoning and the salad is ready.
For Cheese Sauce
- Melt butter and flour and saute them for a min on low heat. Add milk and on gentle heat allow it to thicken a little. Add grated cheese and chilli powder and mix them. Remove from heat and keep aside. In case the sauce is grainy then just blend it with a stick blender and use.
For Assembling
- Place the nachos on the platter, sprinkle some tomato salsa on top, some grated cheese, boiled rajma (kidney beans), some olives, jalapeños and corn. Serve it with remaining salsa and cheese sauce. You can also pour some cheese sauce over the nachos and serve.
Nutrition
Calories: 1951kcalCarbohydrates: 167.6gProtein: 84.8gFat: 106.8gCholesterol: 232.6mgSodium: 1744.8mg
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