Nachos Recipe | Nacho With Tomato Salsa And Cheese Dip | Corn Tortilla Chips

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Baked chips are lower in fat, while homemade can be made from cheaper tortillas.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories, while processed cheese is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein, while plain yogurt is often less expensive.

Mix 1/2 cup wheat flour and 1/2 teaspoon turmeric powder in a bowl.

Gradually add 3/4 cup warm water while mixing to form a dough.

Lightly mash the tomatoes with your hands to prepare the tomato salsa and set aside in the fridge.

In a frying pan, melt 1 teaspoon butter and add 1 teaspoon flour, cooking on low heat for 3 minutes.

Add cream to the mixture and stir until it thickens slightly.

Break 2 slices of cheese into pieces and add to the pan, stirring until melted.

Add 1/4 teaspoon Kashmiri red chili powder, 1/4 teaspoon black pepper powder, and salt to taste, mixing well before turning off the heat.

Transfer the cheese sauce to a bowl and set aside to thicken as it cools.

Dust a work surface with flour and roll out a portion of the dough into a flat circle.

Cut the rolled dough into triangles to form nachos, ensuring to poke holes in them to prevent puffing during frying.

Heat oil in a frying pan and carefully add the nachos one by one, frying until golden brown and crispy, flipping occasionally.

Once fried, remove the nachos and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens