CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Nachos are a Mexican regional dish from northern Mexico that consists of heated tortilla chips covered with melted cheese, often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Nachos are popular in India as well since it is well accepted by our palate and taste buds. It has been modified as well to suit our choice with spices and cheese etc. while it is an attractive, colorful and healthy snack as well there are ways to make it low in calories and vegan too.
But first, some background. Nachos have been canonized in Mexican, Tex-Mex, and American cuisine. But few people know the origins of this game day food staple! In 1943, some wives of US soldiers stationed at Fort Duncan in Eagle Pass, Texas, were on a shopping trip in the bordering city of Piedras Negras, Mexico. They stopped at the Victory Club for a bite to eat, but the restaurant had closed for the day. Not wanting to disappoint his customers, the maître d’, Ignacio “El Nacho” Anaya, was determined to whip something up for them. He made due with what was left in the kitchen: tortillas, cheese, and pickled jalapeños. He cut and fried the tortillas into chips, covered them with the cheese and jalapeños, and served what would go on to be called as nachos specials.
What kind of cheese can you use?
The big fans of Monterey jack and cheddar, but your options are limitless. Just make sure it melts! (The only exception to the melt rule is Cotija, a hard Mexican cow’s milk cheese which can be added after the nachos baked!)
What are some toppings for nachos?
Varied version of nachos can include an impressive load of toppings, including beef, refried beans, pickled jalapenos, tomato, green onion, and avocado. But you can top your nachos with whatever you want! If you want to stick with the traditional Mexican vibe, we recommend guacamole, Pico de Gallo, shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, fresh jalapeño slices, pickled red onions, cubed steak shredded chicken, or crumbled tofu. However, if you really want to shake it up, go less traditional and top your nachos with some saucy pulled pork for a barbecue vibe, or fried cheese curds and gravy for a deliciously decadent poutie twist!
Are nachos fried or baked?
Nachos are originally baked, but the corn chips used in them are usually fried.
Do you put salsa on nachos before cooking?
I wouldn’t recommend it! Any ingredient you want to retain freshness and crunch should be added after the nachos go into the oven. We’re talking herbs, greens, tomatoes, fresh salsas, avocado, and guacamole — none of these things are good warm.
Can I make my nachos vegan?
Absolutely! If you think about it, a lot of typical nacho toppings are naturally vegan, guacamole, beans, lettuce, jalapenos, tomatoes, and onions and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you’re already in the kitchen, why not whip up a little vegan cheese sauce too over the nachos!
Here are a few recipes for Nachos to relish on a relaxed weekend!
BEAN AND VEGGIE NACHOS
Ingredients
Nacho chips- 150 gms
For the salsa sauce
Oil/ olive oil- 2-3 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Tomatoes- 1 cup chopped
Tomato puree-1/2 cup
Salt and pepper to taste
Green capsicums- ¼ no chopped
Sprouts- ½ cup steamed
Boiled sweet corn- ¼ cup
Black and green olives- 2-3 no each sliced
White wine/ white vinegar- 1-2 tsp
Sugar- ½ tsp
Chopped basil/ parsley-1-2 tsp
To serve with
Assorted boiled/ re-fried beans/ boiled rajma
To top it up with
White sauce -1 cup
Grated cheese-1/4 cup
Crushed black pepper-1/4 tsp
Chili flakes-1/2 tsp
Method
- Prepare all the ingredients for the nachos as listed above in the recipe.
- Start up by preparing the salsa sauce, heat oil and saute the garlic and onions and add in the tomatoes, puree, salt, pepper, herbs, chili flakes, some wine or vinegar.
- Cook the mixture for a few mins, add in chopped capsicums, some sugar and balance the flavor of the salsa, cook for 2-3 mins, remove and keep aside, add a little tomato ketchup and Capsico for some more tart flavor.
- To assemble the nachos just before serving place them in a deep serving plate, spread them all over so that the toppings can be evenly spread out.
- While some guests like to top it up by themselves, we can serve it assembled from a live counter, hence we can start with the beans, the salsa sauce, some more veggies of our choice for color and crunch and finally a nice drizzle of the cheese sauce and garnish with olives, fresh herbs etc and serve it right away.
CHATPATA NACHOS KA SWAAD
Ingredients
Nacho chips- 150 gms
For the salsa sauce
Oil/ olive oil- 2-3 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Tomatoes- 1 cup chopped
Tomato puree-1/2 cup
Salt and pepper to taste
Green capsicums- ¼ no chopped
Chopped onions-1/2 cup
Khara boondi-1/2 cup
Roasted makhanas-1/2 cup
Chaat masala-1/4 tsp
Black and green olives- 2-3 no each sliced
White wine/ white vinegar- 1-2 tsp
Sugar- ½ tsp
Tamarind chutney-2-3 tbsp.
Green coriander chutney-2-3 tsp
Schezuan chutney-1-2 tsp
Chopped basil/ parsley-1-2 tsp
Lime juice-2 tsp
To serve with
Assorted boiled/ re-fried beans/ boiled rajma
To top it up with
White sauce -1 cup
Grated cheese-1/4 cup
Crushed black pepper-1/4 tsp
Chili flakes-1/2 tsp
Method
- Prepare all the ingredients for the nachos as listed above in the recipe.
- Start up by preparing the salsa sauce, heat oil and saute the garlic and onions and add in the tomatoes, puree, salt, pepper, herbs, chili flakes, some wine or vinegar.
- Cook the mixture for a few mins, add in chopped capsicums, some sugar and balance the flavor of the salsa, cook for 2-3 mins, remove and keep aside, add a little tomato ketchup and Capsico for some more tart flavor.
- To assemble the nachos just before serving place them in a deep serving plate, spread them all over so that the toppings can be evenly spread out.
- While some guests like to top it up by themselves, we can serve it assembled from a live counter, hence we can start with the beans, the salsa sauce, some more veggies of our choice for color and crunch and finally a nice drizzle of the cheese sauce, the boondi, makhanas, chutneys, the chaat elements and garnish with olives, fresh herbs etc and serve it right away.
CHILI CHEESE KEEMA NACHOS
Ingredients
Nacho chips- 150 gms
For the salsa sauce
Oil/ olive oil- 2-3 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Tomatoes- 1 cup chopped
Tomato puree-1/2 cup
Salt and pepper to taste
Green capsicums- ¼ no chopped
Sprouts- ½ cup steamed
Boiled sweet corn- ¼ cup
Black and green olives- 2-3 no each sliced
White wine/ white vinegar- 1-2 tsp
Sugar- ½ tsp
Chopped basil/ parsley-1-2 tsp
For the keema mixture
Chicken keema-1 and a half cup
Oil-2 tsp
Garlic- ginger paste- 1 tsp
Onion-1 small chopped
Green chili-1 tsp chopped
Tomato puree-1/2 cup
Salt to taste
Garam masala powder-1/2 tsp
Water-1/2 cup
Coriander leaves-2 tsp chopped.
To serve with
Assorted boiled/ re-fried beans/ boiled rajma
To top it up with
White sauce -1 cup
Grated cheese-1/4 cup
Crushed black pepper-1/4 tsp
Chili flakes-1/2 tsp
Method
- Prepare all the ingredients for the nachos as listed above in the recipe.
- Start up by preparing the salsa sauce, heat oil and saute the garlic and onions and add in the tomatoes, puree, salt, pepper, herbs, chili flakes, some wine or vinegar.
- Cook the mixture for a few mins, add in chopped capsicums, some sugar and balance the flavor of the salsa, cook for 2-3 mins, remove and keep aside, add a little tomato ketchup and Capsico for some more tart flavor. In another pan heat oil add in the ginger-garlic paste, chilies, onions and saute, add in the tomatoes, salt, masalas and cook for 2-3 mins, add in the keema and bhunao, add water and cook for 12-18 mins, dry up the mixture and use ahead.
- To assemble the nachos just before serving place them in a deep serving plate, spread them all over so that the toppings can be evenly spread out.
- While some guests like to top it up by themselves, we can serve it assembled from a live counter, hence we can start with the beans, the salsa sauce, some more veggies of our choice for color and crunch and finally a nice drizzle of the cheese sauce and garnish with olives, fresh herbs etc and serve it right away.
DESI GLOBAL MIX NACHOS
Ingredients
Nacho chips- 150 gms
For the salsa sauce
Oil/ olive oil- 2-3 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Tomatoes- 1 cup chopped
Tomato puree-1/2 cup
Salt and pepper to taste
Green capsicums- ¼ no chopped
Sprouts- ½ cup steamed
Boiled sweet corn- ¼ cup
Black and green olives- 2-3 no each sliced
White wine/ white vinegar- 1-2 tsp
Sugar- ½ tsp
Chopped basil/ parsley-1-2 tsp
For the baked bean mixture
Baked beans tin -1 and a half cup
Oil-2 tsp
Garlic- ginger paste- 1 tsp
Onion-1 small chopped
Green chili-1 tsp chopped
Tomato puree-1/2 cup
Salt to taste
Garam masala powder-1/2 tsp
Chaat masala-1/4 tsp
Water-1/2 cup
Coriander leaves-2 tsp chopped.
To serve with
Assorted boiled/ re-fried beans/ boiled rajma
To top it up with
White sauce -1 cup
Grated cheese-1/4 cup
Crushed black pepper-1/4 tsp
Chili flakes-1/2 tsp
Method
- Prepare all the ingredients for the nachos as listed above in the recipe.
- Start up by preparing the salsa sauce, heat oil and saute the garlic and onions and add in the tomatoes, puree, salt, pepper, herbs, chili flakes, some wine or vinegar.
- Cook the mixture for a few mins, add in chopped capsicums, some sugar and balance the flavor of the salsa, cook for 2-3 mins, remove and keep aside, add a little tomato ketchup and Capsico for some more tart flavor. In another pan heat oil add in the ginger-garlic paste, chilies, onions and saute, add in the tomatoes, salt, masalas and cook for 2-3 mins, add in the baked beans and bhunao, add water and cook for 12-18 mins, dry up the mixture and use ahead.
- To assemble the nachos just before serving place them in a deep serving plate, spread them all over so that the toppings can be evenly spread out.
- While some guests like to top it up by themselves, we can serve it assembled from a live counter, hence we can start with the beans, the salsa sauce, some more veggies of our choice for color and crunch and finally a nice drizzle of the cheese sauce and garnish with olives, fresh herbs etc and serve it right away.
LISCIOUS LOADED NACHOS
Ingredients
Nacho chips- 150 gms
For the salsa sauce
Oil/ olive oil- 2-3 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Tomatoes- 1 cup chopped
Tomato puree-1/2 cup
Salt and pepper to taste
Green capsicums- ¼ no chopped
Sprouts- ½ cup steamed
Boiled sweet corn- ¼ cup
Black and green olives- 2-3 no each sliced
White wine/ white vinegar- 1-2 tsp
Sugar- ½ tsp
Chopped basil/ parsley-1-2 tsp
To serve with
Assorted boiled/ re-fried beans/ boiled rajma
For the avocado topping mixture
Avocados- 2 ripe- peeled and mashed
Garlic-2-3 cloves
Green chilies- 1-2 no chopped
Lime juice-2- 3 tsp
Salt to taste
Coriander leaves-2-3 tsp chopped
Tahini paste- 2-3 tsp
Olive oil- 3-4 tbsp.
Roasted peanut powder-2-3 tsp
To top it up with
White sauce -1 cup
Grated cheese-1/4 cup
Crushed black pepper-1/4 tsp
Chili flakes-1/2 tsp
Method
- Prepare all the ingredients for the nachos as listed above in the recipe.
- Start up by preparing the salsa sauce, heat oil and saute the garlic and onions and add in the tomatoes, puree, salt, pepper, herbs, chili flakes, some wine or vinegar.
- Cook the mixture for a few mins, add in chopped capsicums, some sugar and balance the flavor of the salsa, cook for 2-3 mins, remove and keep aside, add a little tomato ketchup and Capsico for some more tart flavor. Prepare the avocado topping mix by combining all the ingredients in a mixing bowl and adding olive oil blend it all well and chill for 20 mins, top it on the nachos once ready to serve.
- To assemble the nachos just before serving place them in a deep serving plate, spread them all over so that the toppings can be evenly spread out.
- While some guests like to top it up by themselves, we can serve it assembled from a live counter, hence we can start with the beans, the salsa sauce, some more veggies of our choice for color and crunch and finally a nice drizzle of the avocado mixture, the cheese sauce and garnish with olives, fresh herbs etc and serve it right away.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336.
