• Prep Time
    10
    min
  • Cook Time
    25
    min
  • Ready in
    35
    min
  • Yield
    6
    per
  • User Review: no comments
  • User Rating:
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Recipe Overview

Recipe Description

Nachos are a dish that comes from northern Mexico and consists of heated tortilla chips, covered with melted cheese, often served as a snack or appetizer.

The popularity of the dish spread very quickly in Texas, and for the first time, the word “nachos” was known in English in 1950, from the book “A Taste of Texas”. According to El Cholo Spanish Cafe, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the Los Angeles dish to the cafe in 1959.

The total number of calories, but also the nutritional value for a portion of nachos usually depends on the type of chips, the type of cheese, and toppings that can be added to a portion.

Roasted corn chips typically contain about 15 calories per chip, while baked corn chips contain about 6 calories per chip, which makes them a healthier snack alternative. Let’s see, how to make homemade nachos.

Common toppings for nachos can include:

  • Guacamole
  • Meat, usually ground beef, sliced ​​steak, chicken, chorizo, ​​or roast 
  • Black beans, pinto beans, or dried beans
  • Tomatoes
  • Cilantro
  • Jalapeño
  • Lettuce
  • Green lemon
  • olives
  • Onion
  • Garlic
  • Chili with cheese or chili with meat
  • Sour cream

The best cheese toppings used for nachos are:

  • Nacho cheese
  • Mozzarella
  • Cheese curd
  • Monterey Jack
  • Cheddar cheese
  • Swiss cheese
  • Pepper Jack cheese

Ingredients

  • 1 cup maize flour
  • ½ cup wheat
  • 2 teaspoon oil
  • ½ teaspoon pepper, crushed
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • water to knead
  • oil for frying

Steps

  1. To start, in a large bowl mix 1 cup of cornmeal and ½ cup of wheat flour.
  2. Over the flour add ¼ teaspoon turmeric, ½ teaspoon pepper, ½ teaspoon salt, and 2 teaspoons oil. Mix everything very well until all the spices are well combined.
  3. Over the flour and mixed spices, add ½ cup of water and start kneading the dough. Knead everything until you get a stiff dough. Add water whenever necessary.
  4. Spread the nachos dough in a round shape and sprinkle flour on top. Prick the dough with a fork from place to place so as not to allow it to breathe during baking.
  5. Cut the sides of the dough and form the dough. Cut the small pieces of nachos, in the shape of a triangle. The nachos triangles can be placed in oil on low heat for about 10 minutes or can be placed in the preheated oven at 180 degrees for about 25 minutes, stirring constantly in them.
  6. Finally, the pieces of nachos should be browned and crispy. The nachos chips can be eaten immediately with any sauce you prefer, tomato salsa, guacamole, or cheese sauce or they can be kept in a sealed container and can be consumed within a month.

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