Sanjeev Kapoor

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Mexican Nachos  Recipe

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Mexican Nachos

Main Ingredients

readymade nachos, processed cheese





Level Of Cooking



  • readymade nachos
    1 packet
  • processed cheese
    40 grams
  • A few fresh Lollo rosso leaves
  • A dollop sour cream
  • For Cajun spice
  • roasted cumin powder
    1 tablespoon
  • onion powder
    1 tablespoon
  • garlic powder
    1 tablespoon
  • paprika powder
    1 tablespoon
  • crushed black peppercorns
    1 tablespoon
  • castor sugar
    1 tablespoon
  • Salt to taste
  • dried thyme
    1 tablespoon
  • For Bean sauce
  • whole black gram with skin soaked
    1/2 cup
  • kidney beans soaked
    1/2 cup
  • carrot peeled and cut into dices
    1 medium
  • celery roughly chopped
    1 stalk
  • butter
    1 tablespoon
  • For Pico de gallo (salsa)
  • onion roughly chopped
    1 medium
  • tomato roughly chopped
    1 medium
  • sliced jalapenos
    1 1/2 tablespoons
  • Salt to taste
  • crushed black peppercorns
    1 teaspoon
  • tomato juice
    1/4 cup
  • fresh coriander leaves chopped
    1 tablespoon
  • Tabasco sauce
    1 1/2 teaspoons
  • Juice of 1 lemon
  • For Wing sauce
  • butter
    2 tablespo
  • tomato sauce
    3 tablespo
  • Tabasco sauce
    2 tablespo


Step 1

To make Cajun spice, combine cumin powder, onion powder, garlic powder, paprika powder, crushed peppercorns, castor sugar, salt and dried thyme in a bowl and mix well.

Step 2

To make bean sauce, heat a non-stick pan. Add black gram, kidney beans, 1 tbsp Cajun spice, carrot, celery and 1 cup water. Cook till the beans and gram are done but not mashy.

Step 3

To make pico de gallo (salsa), combine onion, tomato, jalapenos, salt, crushed peppercorns, 1 tbsp Cajun spice, tomato juice and chopped coriander in a bowl and mix well. Add Tabasco sauce and mix again.

Step 4

To make wing sauce, combine butter, tomato sauce and Tabasco sauce in a microwave safe bowl. Place bowl in a microwave and heat for 10-20 seconds. Remove from heat and whisk well into a homogenous mixture.

Step 5

Add lemon juice in pico de gallo (salsa) and mix well.

Step 6

Divide nachos into 2 bowls. Grate 20 gms cheese in each bowl. Drizzle some wing sauce equally in each bowl and heat in microwave till cheese melts.

Step 7

Place one layer of cheesy nachos on a large serving plate.

Step 8

Add butter in bean sauce and mix well till it melts.

Step 9

Pour bean sauce on cheesy nachos followed by wing sauce and pico de gallo (salsa). Place another layer of cheesy nachos on top and repeat the procedure with the sauces and pico de gallo (salsa).

Step 10

Shred Lollo rosso leaves and place on the nachos. Put a dollop of sour cream on top, sprinkle little Cajun spice on top and serve immediately.

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