Nachos recipe at home. Recipe for delicious nachos. How to cook from pita bread
About nacho chips
Nachos are Mexico's favorite snack, which was invented in 1943 by a resourceful restaurant head waiter. The original nachos had just three ingredients: salted and deep-fried tortilla chips, melted cheddar cheese and chili peppers. In Mexico, this snack is served with various sauces, processed cheeses, salads, etc.
In our restaurant, nachos are served with guacomole sauce and sour cream. Search in the section.
Cooking time: 1 hour 10 minutes
Ingredients for 4 servings:
- Tortilla Ingredients:
- 2 tbsp. corn (or wheat) flour;
- 400g. sunflower oil (for deep frying);
- salt, cinnamon (optional).
- Nacho filling ingredients:
- 1 1/2 tbsp. thick fatty sour cream;
- 150 g grated cheddar cheese (or any other cheese with a sour-sharp taste);
- 1 pickled jalepeno chile pepper (optional);
- 1 green chili (fresh or pickled);
- 1 fresh sweet green pepper;
- 1/2 small spoon of ground chili pepper;
- 1 medium sized onion, chopped;
- olives, tomatoes, green onions and lettuce for garnish.
Cooking method:
1. First of all, you need to make the tortilla chips. To make the dough, mix 1 1/2 cups of warm water with 2 cups of corn (wheat) flour. Add a little sunflower or olive oil and salt to taste, and you can also add a little cinnamon to the dough.
2. Once the dough is the right consistency, make balls the size of tennis balls. Then roll them out or press them down with a heavy pot or pan, the bottom of which is covered with wax paper to prevent the dough from sticking. As a result, you should end up with thin cakes. Fry each tortilla in a greased pan for 30 seconds on each side. Then cut each tortilla into about 8 pieces.
3. After this, heat the sunflower oil to 180 degrees in a deep fryer, frying pan or large saucepan with a thick bottom. Drop one tortilla into the hot oil, 6-10 at a time, and fry for 35-50 seconds. Stir constantly to prevent them from sticking together. The tortillas should be golden and crispy.
4. Remove them from the oil, add salt to taste and dry the chips on paper; any clean paper that absorbs oil well will do. They should not be refrigerated. Then do the same with all the other tortillas.
5. Turn on the oven (or grill) and heat it to 180 degrees. Take a greased baking sheet and place the drained tortillas in a single layer. Place green peppers and grated cheese on each tortilla. If desired, you can use jalepeno chiles. Sprinkle with some chili powder. Also pour a little sour cream on each of the chips. Place the pan in the oven for about 3 minutes or until the cheese has melted and the sour cream is bubbling.
6. Once the nachos are ready, sprinkle them with chopped onions, thinly sliced olives, tomatoes and garnish with green onions and lettuce. Place a little sour cream in the center for dipping the nachos into.
Advice: In Mexico, nachos are often served with salsa or taco sauce, as well as sliced avocado and salads.
Bon appetit!
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For the nachos:
- nacho chips;
- 1 onion;
- 1 sweet pepper;
- ½ cup canned corn;
- 1 tomato;
- jalapeno pepper, olives, green onions, parsley - to taste.
The simple sauce for these nachos is mostly cheese, so it's sure to find its way into any other dish on a true fan's menu.
For our recipe, it is critical to use cheese that melts easily. Simply cut the product into cubes, add milk and put on low heat, then cook, stirring constantly, until a homogeneous sauce is formed. Another cooking method: you can grate the cheese and add it in portions to the milk standing on the fire.
The finished sauce should be thick and viscous.
At the same time, while the cheese is melting over the fire, chop the onion and pepper and saute the vegetables in a small amount of vegetable oil for about 3-4 minutes.
This completes all preparatory procedures, and you can proceed to assembling the dish. Place the first layer of chips in the bottom of a frying pan or small baking dish and pour a third of the sauce over them. Add the vegetables and repeat the layers one more time, distributing any remaining sauce.
Place the pan in an oven preheated to 200 degrees for 5-7 minutes, and then serve immediately, sprinkled with slices of fresh tomato, jalapeno peppers, herbs and chopped olives. Additionally, you can top the dish with sour cream or hot sauce.
Nachos are the famous Mexican cornmeal chips that are deep-fried and served in all Mexican-style restaurants. Learn to cook nachos - and you will always have an original snack for any table.
Spicy, spicy, delicious and unforgettable, they are served with cheese, sour cream, pickled and fresh peppers, olives, fresh tomatoes, lettuce and onions.
| Product | Quantity |
| For the nachos: | |
| Corn flour | 2 tbsp. |
| Water | 250 ml |
| Vegetable oil | 400 ml |
| Salt | 5 g |
| Cinnamon | 5 g |
| Black pepper | 5 g |
| Ground paprika | 5 g |
| For the sauce: | |
| Cheddar cheese | 100 g |
| Sour cream (20%) | 100 g |
| Bulgarian pepper | 1 PC. |
Homemade nachos recipe
For classic nacho chips, only corn flour is used, but you can use both wheat and rice, just not completely, but a smaller part - for example, you can make nachos based on 1 cup of corn flour and 0.5 cups each of wheat and rice, or 1 cup of wheat.
Sift the flour through a sieve, mix with salt, pepper, paprika and cinnamon. Heat the water (it should be warm), pour in the flour and leave for 20 minutes. Knead the dough by adding vegetable oil. Mexicans use corn, you can take sunflower or olive.
The dough should be elastic. Make balls the size of tennis balls. Roll each ball between sheets of wax paper to prevent the dough from sticking. Fry each flatbread for 30 seconds in a frying pan lightly greased with vegetable oil. 
Ready-made nachos can be served with vegetables or sauces. Then divide each into 8 parts - these are our nachos. In a deep fryer or large heavy-bottomed saucepan, heat the rest of the vegetable oil to 180º. Place nachos one at a time into the hot oil for 35-45 seconds. The nachos should float freely in the oil.
To prevent them from sticking together, they must be constantly stirred with a wooden spatula. Fry until they are golden and crispy. Remove the finished nachos and place them on paper towels so that excess fat is absorbed into the towels. Meanwhile, grate the cheese on a fine grater.
Peel the pepper and cut into thin strips. Place the drained nachos on a baking sheet covered with baking paper. For each nacho, place a teaspoon of thick sour cream and pieces of pepper, sprinkle with grated cheese. Place in an oven preheated to 180º for 3 minutes.
Nachos are a product of national Mexican cuisine, crispy chips that were first made from tortillas (thin corn tortillas) and are now baked directly from corn flour. Typically, chips come in the form of triangular petals. The color is golden, brownish-beige, the taste is pungent, largely depends on the additives. Used as a snack or for making other dishes.
How are nachos made?
To prepare chips, no special equipment or accessories are required. You don't need culinary knowledge to master kitchen processes.
How to make nachos at home:
- From tortilla. Preheat the oven to 190°C. Corn tortillas, 4 pieces, cut through the center into triangles. The baking sheet is covered with parchment greased with olive oil. The same oil is sprinkled on top of the workpieces. Sprinkle with red pepper powder - paprika and add salt. Possibly adding black pepper. Bake the nachos at home for 20 minutes until they are crispy.
- From flour. Knead the choux pastry: pour 40 ml of olive oil into boiling water (1.5 cups). You can replace it with sunflower, but then the flavor of the dish will be lost. Gradually add corn flour - approximately 400 g is required. You need to get an elastic lump of dough that does not stick to your palms. Roll the rolling pin in corn flour, pour it on the table and roll out a layer no more than 2 mm thick. Cut the roll into strips, and then into diamonds or squares, as is more convenient. Cover a baking sheet with parchment, set the oven to 180-190°C, lay out the pieces and sprinkle with salt, paprika and cinnamon. Bake until golden brown crust appears. You can deep-fry nacho chips. Boil sunflower oil and cook the pieces in it, rolled in a mixture of spices on all sides. Remove from frying using a silicone slotted spoon.
Homemade nachos are eaten on their own, dipped in a variety of sauces, or used in more complex dishes.
Composition and calorie content of nachos
The highest nutritional value of the product is deep-frying. It reaches 736-926 kcal per 100 g, depending on the type of oil and the degree of impregnation.
The calorie content of nachos after baking in the oven is 500-557 kcal, of which:
- Proteins - 7 g;
- Fats - 25-34 g;
- Carbohydrates - 57-61 g;
- Water - 1.6 g;
- Ash - 1.6 g.
Vitamins per 100 g:
- Vitamin A - 4.0 mcg;
- Beta-carotene - 42.0 mcg;
- Vitamin E - 1.4 mg;
- Vitamin K - 33.6 mcg;
- Vitamin C - 2.0 mg;
- Vitamin B1 - 0.1 mg;
- Vitamin B2 - 0.2 mg;
- Vitamin B3 - 1.5 mg;
- Vitamin B4 - 18.1 mg;
- Vitamin B6 - 0.2 mg;
- Vitamin B9 - 7.0 mcg.
Minerals per 100 g:
- Calcium - 124 mg;
- Iron - 1.7 mg;
- Magnesium - 70 mg;
- Phosphorus - 184 mg;
- Potassium - 185 mg;
- Sodium - depends on the amount of salt;
- Zinc - 0.9 mg;
- Copper - 0.2 mg;
- Selenium - 6.7 mcg.
By eating 100 g of corn chips per day, you can replenish your daily fat intake by 40%, carbohydrates by 19%, and proteins by 9%.
Nachos also contain other substances:
- Organic acids - maintain the acid-base balance of the body.
- Cholesterol is generally harmful; when it is in excess, the lumens of blood vessels narrow and blood flow is disrupted.
- Starch - prevents intoxication, protects the mucous membrane from the aggressive influence of digestive juices.
- Dietary fiber accelerates peristalsis and softens stool.
- Trans fats contribute to excess weight gain and have a negative effect on the liver.
- Beta-carotene - without it, the skin dries out, nails and hair break, vision quickly deteriorates, and growth slows down in children.
- Vitamin B4 - prevents the destruction of nerve cells and stabilizes impulse transmission.
- Calcium deficiency - when it is deficient, bones become fragile and often break.
- Potassium - without it, metabolic processes are disrupted, urination becomes more frequent, swelling occurs and vascular walls become fragile.
- Sodium - without it, protein breakdown does not occur, nitrogen accumulates, and kidney function is disrupted.
- Phosphorus - with a deficiency, constant weakness, lethargy occurs, and tremors of the limbs appear.
Corn chips are not a dietary product and should not be included in a weight loss diet, even in small quantities. And if you really want to crunch, you should limit yourself to a few things. Although it is very difficult to stop once you have already started eating. Thanks to the flavoring additives - cinnamon, pepper and salt - the appetite increases, and it takes willpower to refuse corn nachos.
Useful properties of nachos
If you have to choose which chips are safer, then preference should be given to corn chips. They contain much less starch and trans fats than potato ones. And if you prepare the product yourself, you can be sure that it does not contain GMOs. This means you can enjoy delicious crispy triangles.
Benefits of nachos:
- Quickly restore energy reserves and increase tone.
- Restores blood pressure and stabilizes heart rate.
- Accelerate peristalsis, stimulate the production of bile salts, hydrochloric acid and promote food digestion.
- If you are very tired, feel weak and lethargic, you can quickly restore strength and regain vigor.
- Stimulate appetite and help gain weight.
Knowing how to make nachos yourself, you don’t have to worry about an allergic reaction.
If you plan to treat children, you need to reduce the amount of salt and pepper when cooking or sprinkle the dough with cinnamon sugar. Of course, a crunchy sweet tortilla cannot be called real Mexican nachos, but the negative impact on the body will be significantly reduced.
Contraindications and harm of nachos
Despite the content of vitamins and minerals in the product, the benefits from consumption are minimal.
Nachos can cause harm in people:
- with increased acidity of gastric juice - after abuse, heartburn, nausea, and intestinal upset may appear;
- with peptic ulcer and chronic gastritis;
- for liver diseases;
- with unstable kidney function, overload of the urinary system causes edema;
- with arterial hypertension - due to the large amount of salt, water is retained in the body, blood pressure increases;
- with gout, an exacerbation may occur.
Regular consumption of nachos is dangerous: the likelihood of developing atherosclerosis and diabetes mellitus increases, the functioning of the hematopoietic and immune systems is disrupted, and obesity develops. This product is especially harmful for men. If it is eaten daily, libido decreases, testosterone production decreases and sperm quality deteriorates.
When making nacho corn chips in food factories, preservatives are necessarily used to increase shelf life, flavorings to reduce the cost of production, food colors and stabilizers to make the product more attractive and crunchy in appearance. Culinary additives are dangerous as allergens. Therefore, when introducing a new product into your diet, you should analyze your own feelings.
Nacho chips recipes
Traditional Mexican breakfast - corn chips nachos with sauce. The simplest options to start the day:
- ketchunese - mix 2 parts of ketchup and 1 part of mayonnaise;
- sour cream - combine 3 parts of sour cream, 1 part of mayonnaise and 3 crushed garlic cloves;
- from avocado - tropical fruit puree is beaten in a blender with lime juice and salt;
- vitamin - evaporate tomato juice, generously pepper, salt, and blend in a blender along with basil, cilantro and parsley.
The most successful addition to the average Mexican's breakfast is nachos with cheese sauce. Grind the chili pods in a food processor, after removing the membranes and seeds, with sour cream and sea salt. Place in a gravy boat. Hard cheese is grated on a fine grater and melted in the microwave to form a cheese slurry. Spread it with chili puree and sour cream. Stir and immediately apply to the chips before it thickens.
Nacho Recipes:
- Bean casserole. Open a can of canned red beans. Preheat the oven to 110°C. Cover the baking sheet with parchment, lay out a layer of nachos, top with beans in an even layer, pour over a small amount of guacamole and salsa, and sprinkle with hard, salty cheese. Bake for 7 minutes. The hot dish can be served with any sauce according to your own taste, but preference should be given to cheese.
- Nachos with vegetables. Knead the dough from 2-2.5 cups of corn flour, mixed with 1.5 cups of warm water, a few tablespoons of olive oil, salt and cinnamon. The dense elastic lump is divided into several parts and a ball resembling the size of a tennis ball is rolled out of each. No need to roll out. Real Mexican housewives flour the bottom of the pan and press down the dough to form tortillas. Fry in a frying pan on each side for 30-40 seconds in olive oil, and then cut so that you get triangles with an elongated top. Heat olive oil in a thick-bottomed saucepan, bring to a boil and lower the future chips. Cook until they are golden brown and crispy. Remove using a silicone slotted spoon and place on a paper towel to remove excess fat. Line a baking sheet with parchment paper and place the nachos before they cool. Preheat the oven to 180°C, sprinkle each chip with spices - pepper and salt? spread 1 tsp. rich sour cream and sprinkle with grated cheese. Bake for 3 minutes until the sour cream begins to bubble and the cheese has melted. Place the finished nachos on a plate so that there is space left in the middle - in a circle, pour layers of thinly sliced vegetables on top: bell peppers, pickled chili, onions, tomatoes, olives - cut into 3-4 parts. Cover with another layer of chips, and put sour cream in the middle.
- Mexican salad. Chicken fillet, 700-800 g, baked on the grill or in the oven, separated by hand into individual fibers. Finely chop a stalk of celery, half a head of red onion and a bunch of green, multi-colored bell peppers - orange, red and green - just take half each. Prepare the dressing: mix 1/2 cup mayonnaise, 2 tsp. pepper paste or 1 tsp. mixtures of multi-colored peppers, finely chopped cilantro - a bunch, 1 tsp. lemon juice. Add a handful of crushed nachos to the salad and season. If necessary, add some salt. There is another presentation option: first make the salad and then decorate it with chips.
- Bean salad. Boil 300 g of potatoes in their jackets, remove the skins and cut into cubes. Open a can of beans with tomato sauce and place the beans in a colander to drain the juice. Mix the ingredients, add chopped fresh cucumber, 200 g of canned corn, 150 g of grated hard cheese. Sprinkle with crushed nachos and season with sour cream.
- Corn salad. Nachos are kneaded without opening the package. Open a 200 g pack of canned corn and discard half the contents in a colander. Mix everything, add crab sticks chopped into noodles - 50 g. Season with mayonnaise. There is no need to add salt and pepper, there are enough spices.
This dish, like many others, was invented completely by accident in 1943. In the small town of Piedras Negras, in the Mexican state of Coahuila, located on the border with the American state of Texas, an entire garrison of American soldiers was stationed, who came there with their children and wives. The locals did not like the newcomers, and there was a reason for it - they treated the natives without respect.
One day, the soldiers' wives, after going shopping, went to the local restaurant "Nacho", owned by Rodolfo de los Santos. They were not embarrassed by the fact that the establishment’s opening hours were already over, and there were no preparations left for the dishes. In order not to damage the honor of the restaurant, head waiter Ignacio “Nacho” Anaya quickly got out of the situation. He cut the tortillas (which in Mexico are served instead of bread, so there's always a large supply) into triangles, placed them on the grill, grated the remaining cheddar, sprinkled them on top, and seasoned generously with spices.
Surprisingly, the new dish turned out to be a godsend. Later, the recipe was improved, spices were added, and the cheese was served separately, rather than baked with the tortilla. In the first version, the dish contained only 4 components - tortilla, salt, pepper and the popular hard cheddar.
Nachos from the original recipe are still made in Piedras Negras at the Moderno eatery. But this is not the only place where you can enjoy corn chips with various sauces. Anaya opened his own restaurant, Nachos, in the same city. The first mention of this dish is found in the cookbook “Taste of Texas,” dated 1949. And in 1959, corn chips were introduced in Los Angeles, at the Jolo Mexican restaurant.
How to make nachos - watch the video:
It is unlikely that when inviting guests they assume that nachos will be placed on the table as a treat. But if you want to surprise your family, you can make a casserole or salad from this product. Guests will be satisfied and will spend a long time guessing what the original dish was made from.
Hello bakers! Do you like chips? I don’t)))) Well, maybe only those with just salt and corn like nachos. But they are terrible, although delicious! Fried in oil, there are clearly problems with the composition - it is not very natural, high in calories, like cake, and generally not healthy at all. One day I felt the urge to eat something like this again, but instead of going to the store and buying it, I baked it at home. The result was not disgusting at all, but a very tasty snack, one might say that it is healthy, because the chips were not deep-fried, did not contain preservatives, flavors or dyes and were made from freshly ground corn flour. By the way, the corn I used was the kind for popcorn, which was very hard, so I had to grind it twice.
For 3-4 giant chips or a pile of smaller chips:
100 gr. finely ground corn flour or homemade whole grain, sifted;
250 gr. boiling water;
¼ tsp. sea salt + a little for sprinkling;
2 tbsp. corn oil;
Spices such as ground chili, paprika, etc. - optional;
Flax seeds or kilinji - optional.
The corn, as I said, had to be milled twice, the grain was so hard that it blocked the millstones, which has never happened with regular corn.
So this is what I did:
Turned on the mill (I have Hawos Queen 1) work “idle”, set the grinding lever to “seven” and began to pour grain into the hopper a little at a time. A new batch was poured only after the previous one had been ground.
This is how the cereal turned out.
Then she moved the lever to “one” and ground the corn again, gradually pouring the grain into the hopper, also a little at a time.
Flour in its original form.
But I don’t use this, if we are talking about corn or chickpeas, I definitely sift it fine sieve, because such flour contains a lot of coarse particles and husks.
This is what remains in the sieve after sifting.
And this is what sifted through - flour.
Now the dough.
Pour the flour into a bowl, add butter, salt and spices.
Mix everything properly.
Pour in boiling water and stir.
Place some dough on the parchment (in piles or islands, whichever is more poetic)) and spread it in a thin layer, trying to get an even layer. Or make a giant chip that covers the entire parchment.
Sprinkle with seeds and sea salt if desired. Bake in a well-heated oven with stone oven at 200 degrees for about 5-7 minutes, until the dough begins to noticeably brown.
Break the finished chips into pieces or eat them whole, they are very tasty!
