Corn Chip Nachos Recipes

NACHO CHIPS RECIPE | CORN CHIPS | HOMEMADE MEXICAN NACHO CHIPS | DEEP FRIED INDIAN STYLE NACHO CHIPS

Steps:

• For nacho chipsTo make nacho chips, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.Divide the dough into 3 equal portions.Roll a portion into a 250 mm. (10") diameter circle using a little plain flour for rolling and prick it evenly with a fork.Cut into 16 equal triangles and keep aside.Heat the oil in a deep non-stick kadhai and deep-fry, a few nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the nacho chips on an absorbent paper.Repeat steps 5 to 6 to make 32 more nacho chips in two more batches.Cool the nacho chips and store in an air-tight container. Use as required.
• If you like this nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips |, you can use it for other Nacho recipes like: Nachos with Salsa and Baked beans Cheesy Nachos Mexican Nacho Soup
• To make crispy Nacho Chips, we first have to take a deep bowl and add the maize flour to it. Usually tortillas and nachos are both made with maize flour as it is a Mexican dish. It is pale yellow color and has bigger grains and is very different from corn flour, which is white in color. Now add the maida to this. As maize flour is gluten free, it doesn't have a stretchy quality when made into a dough and can easily tear when rolled. So we add the maida so that the dough comes together well. Now add the oil. Adding the oil to the dough results in crisp nacho chips. Now add the carom seeds to the flours. This will give a unique taste to the Nacho Chips. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Also add dried oregano. Finally add salt to taste. Mix all the ingredients with your hands. Slowly add water and mix it well. Knead into a soft dough using enough water. We have used approximately ½ cup water. The dough should be soft but should not be sticky. Once the dough is kneaded well, divide it into 3 equal portions and roll each portion betwenn your palms too make a ball shape. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Sprinkle a little flour on the rolling board so that it is easier to roll the dough out without it sticking to the rolling pin or rolling board. Take a portion of the dough and flatten it on the rolling board. Roll the dough into a 250 mm. (10") diameter circle. Cut the rolled dough into 16 equal triangles and keep aside. Take a fork and prick the rolled dough evenly. When we prick the dough, it creates little holes in the dough which prevents the nacho chips from fluffing up when fried. Prick them only after you have cut them. The presence of holes in the dough will make it difficult for you to cut. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Repeat the process with the other 2 portions of the dough. Heat the oil in a deep non-stick kadhai and add a few chips at a time. Stir it once you add the chips so they don't stick together. Deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain nacho chips | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | on an absorbent paper. Wait for the Nacho Chips to cool and store them in an airtight container. Use the Nacho chips as required. They will last for 15 days in an airtight container and a perfect jar snack for kids. You can even serve Nacho Chips (Corn Chips) immediately with sour cream and salsa. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); });

NACHO CORN CHIP SALAD

Steps:

• In a medium bowl, mix together the tortilla chips, tomato, green onion, mushrooms, and hard-cooked egg. Stir in mayonnaise, and season with salt and pepper. Serve immediately.

BLUE CORN CHIP NACHOS WITH PEPPER JACK CHEESE

Steps:

• Preheat a grill to medium-high heat.
• Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
• Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
• In a small bowl, combine the sour cream and chili powder and mix until well blended.
• Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.

CORN CHIP NACHOS

Steps:

• Preheat oven to 400°, and prepare 8 jumbo muffin cups with foil or silicone liners.
• Cook beef in a pan until browned and crumbled.
• Stir in salsa, and cook until reduced.
• Place 1/4 cup Fritos in each cup.
• Top with 1 tablespoon cheese in each cup.
• Top with beef, divided among cups.
• Top with 7 or 8 Fritos in each cup.
• Sprinkle 1 tablespoon cheese on each.
• Top with 1/2 teaspoon chilies on each.
• Bake for 5 minutes, or until the cheese is melted.
• Easiest to eat with a fork.

NACHO CHEESE CORN CHIP-ENCRUSTED MOZZARELLA STICKS

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs in a medium bowl. Crush the corn chips in a food processor or ziptop bag until there are fine crumbs and some pea-size pieces. Transfer the crumbs to a shallow dish.
• Dip the mozzarella sticks into the egg, then let the excess drip off. Roll in the corn chip crumbs until fully coated. Transfer to a baking sheet.
• Bake until the mozzarella sticks are completely cooked through and the crust is browned slightly, 10 to 12 minutes.

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

BAGGY NACHOS

Steps:

• Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet.
• Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes.
• Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper.
• To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.