Nachos with Salsa
Crunchy corn chips loaded with melted cheese, beans, jalapenos and fresh tomato salsa, baked or made on a tawa in minutes.
Nachos are crunchy corn chips piled with melted cheese, beans, jalapenos and fresh toppings: a casual, shareable snack perfect for movie nights or parties. This version uses a quick tomato salsa and a simple cheese sauce or grated cheese melted until bubbling. The secret is layering: spread chips thinly with toppings between layers so every bite is loaded and no chips stay bare. Bake only until the cheese melts, then serve at once while the chips are still crisp.
Method
- Mix tomatoes, onion, chilli, coriander, lemon juice, salt and cumin to make the salsa. Rest for 10 minutes, then drain excess liquid.
- Preheat the oven to 190 C. Spread half of the chips on a baking tray lined with parchment.
- Scatter half the beans, corn, jalapenos and cheese over the chips.
- Add the remaining chips, then the remaining beans, corn, olives and cheese.
- Bake for 5 to 7 minutes until the cheese is melted and bubbling at the edges. Do not overbake or the chips will burn.
- Alternatively, use a covered non-stick pan on low heat for 4 to 5 minutes until the cheese melts.
- Top with dollops of salsa, curd and coriander and serve immediately.
Chef's tips
- Drain the salsa so the chips stay crisp.
- Layer chips and toppings twice; nachos with toppings only on top leave plain chips beneath.
- Serve immediately; nachos get soggy fast.
- Keep wet toppings like salsa and curd on the side or add right at the end.
Watch Purna make something similar
Cheese Chilli Poppers
What to serve it with
Serve straight from the tray with extra salsa, guacamole and sour cream or thick curd.
Storage
Store plain chips airtight. Salsa keeps in the fridge for 1 to 2 days. Assembled nachos are best eaten immediately.
Variations
- Make a quick cheese sauce with butter, milk, flour and cheese for pouring.
- Add roasted capsicum and onion.
- Use paneer crumbles seasoned with taco spice.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
How do I make nachos at home without an oven?
Layer chips and toppings in a wide non-stick pan, cover, and cook on low heat for 4 to 5 minutes until the cheese melts completely.
How do I keep nachos from getting soggy?
Drain the salsa, bake just until the cheese melts, and add wet toppings only at serving. Serve immediately.
Can I make my own nacho chips?
Yes. Cut corn tortillas or masa dough rounds into triangles and fry or bake until crisp, then season with salt.
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