Useful Tips

Homemade Nachos


Today we will pay attention to a dish of Mexican cuisine, or rather, nachos chips. Many of you have probably already tried this crispy slices, bought at a supermarket or in some cafeteria. We are sure that many people wanted to cook these delicious crunchies on their own. We will tell everyone who has such a desire and how to make nachos chips at home.

Mastering the Cooking of Mexican Nachos

Nachos chips appeared in the distant 40s of the last century, these crispy triangles were served in Mexican restaurants as a simple snack. Not much time later, Mexican nachos chips made almost the whole world crunch. People gladly ate fried chipsins, not thinking that they could harm the figure. Nowadays, nothing has changed; there are only more fans of this dish. Well, enough about the empty, now let's talk about how to prepare nachos chips. According to the culinary tradition, we will first familiarize ourselves with the ingredients without which cooking will not go.

Products on Mexican Chips

Just note that the nachos chips are prepared from corn flour, not wheat, so you have to puff and find corn flour in your favorite supermarket. Wheat flour is suitable if you just want to get a crispy tortilla, but not the original Mexican nachos chips. Now we suggest you cook the cheese nachos, so the ingredients for cooking:

  • Cornmeal 400 gr.
  • 250-300 gr of hot water.
  • 40 ml of olive or sunflower oil.
  • A small bag of ground paprika.
  • 8 gr. cinnamon.
  • Salt and ground black pepper to taste.

To make cheese sauce that will improve this dish, we need the following products:

  • 150 gr Cheddar cheese.
  • 20 percent sour cream - half a glass.
  • Red bell pepper.
  • Hot chili pepper 1pc.

How to cook a crispy appetizer "Nachos"

The cooking process is not too complicated, cooking will take you about an hour and a half, no more. Now you will be given a flow chart, which is as always painted step by step.

So, chips nachos- recipe for cooking:

  1. First, instructions for preparing the right dough for future crispy bread will go, by the way this cake is called a tortilla by Mexicans and is considered a delicious bread base for many national dishes. But we'll talk about how to cook different types of tortilla next time. Back to the dough, first sift the cornmeal into a wide bowl. Pour salt, paprika and black pepper to it.
  2. In a bowl of hot water, pour olive or sunflower oil. Pour oily water into a bowl of flour. Using a spatula or spoon, knead a sticky flour mass. Let the dough cool slightly and begin to knead manually. You should get a tight and non-sticky test ball.
  3. Spread the parchment on the table and sprinkle it with a small amount of cornmeal, and carry out the same loose processing for rolling. Tear off the lump from the large test lump for less, repeat this procedure several times until several identical and small lumps decorate your parchment sheet.
  4. Take one ball and roll it with a rolling pin until you get a thin cake, its thickness should not be more than 2 mm. Now we need a pizza roll, if not, then a very sharp knife. We cut a cake with a roller or a knife into equal long strips, and then we cut neat rhombuses from the strips.
  5. Now we cut our tortilla chips into neat triangles. We parch the parchment with these triangles and transfer to a baking sheet. On the oven we set the temperature mode to 180 degrees. We start baking nachos, the baking process will take 10 minutes. You can bake triangles not in the oven, but deep-fried, but the benefits of this procedure are dubious. With foods fried in large quantities of oil, you can earn cellulite on the pope.

We hope that you do not need detailed instructions for the deep-frying technique. Everything is simple, they put oil in a saucepan, set it on fire, when the oil became hot we throw nachos into it and wait for the appearance of a beautiful gold on the triangle, not forgetting to stir. When your nachos corn chips are cooked, put them nicely on a dish and continue cooking the sauce for this appetizer.

Cooking Cheese Sauce

Now we will prepare the cheese sauce for nachos. You are already familiar with the products for him. The scheme of action is as follows:

  1. My bell pepper and chili pepper and chop them finely, finely, pour into a saucepan.
  2. Now it's time to add sour cream, pour the sour cream in a saucepan where chopped peppers already lie.
  3. The final touch is adding cheese, three of it on a fine grater onto a plate, and then gently pour into a bowl and put it melted in the microwave. We mix viscous cheese "slurry" with sour cream and pepper mixture. The sauce is ready, you can add a pinch of salt if desired.

As for sauces, here you can not be limited to the cheese option, you can serve guacamole sauce, you could familiarize yourself with its recipe in our recent article. Now the finish stage is a beautiful and delicious presentation of the dish. Ready nachos lie neatly all over the plate, in the center of the bowl we set the sauce boat with the selected “dressing”. Dinner is served!

Homemade Nachos Recipe

For classic nachos chips, only corn flour is used, but you can take wheat and rice, but not completely, and a smaller part - for example, you can make nachos based on 1 cup of corn flour and 0.5 cup of wheat and rice, or 1 cup of wheat.

Sift flour through a sieve, mix with salt, pepper, paprika and cinnamon. Heat the water (it should be warm), add 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 a tennis ball out of it. Roll each ball between sheets of wax paper so that the dough does not stick. Fry each cake for 30 seconds in a pan lightly greased with vegetable oil. Ready nachos can be served with vegetables or sauces. Then, each is divided into 8 parts - these are our nachos. In a deep fryer or large pan with a thick bottom, heat the rest of the vegetable oil to a temperature of 180º. One at a time, lower the nachos into boiling oil for 35-45 seconds. Nachos should float freely in oil.

So that they do not stick together, they must be constantly stirred with a wooden spatula. Fry until they are golden and crispy. Pull out the finished nachos and lay them on paper towels so that the excess fat is absorbed into the towels. Meanwhile, grate the cheese.

Pepper and cut into thin strips. Put the dried nachos on a baking sheet covered with baking paper. Spread a teaspoon of thick sour cream and slices of pepper on each nachos, sprinkle with grated cheese. Put in an oven preheated to 180º for 3 minutes.

Ingredients for four servings:

  • Corn flour 450-500 g,
  • Water 250-280 ml,
  • Sunflower oil 400-450 ml,
  • Paprika and black pepper, ground 5 g,
  • Salt and cinnamon to taste.


Sift cornmeal into a wide, deep bowl through a sieve. Add hot water and knead cool dough. In the process of kneading, add paprika, pepper, cinnamon and salt. Then add 25-30 ml of sunflower oil. Knead thoroughly so that the dough does not stick to the hands.

Divide the resulting dough into balls of the same size with a diameter of 6-7 cm. Roll the balls with a rolling pin between two sheets of parchment paper. Sprinkle the paper with flour a little so that the dough does not stick. It should make a cake 2-3 mm thick. The cake is lightly fried on both sides in a pan for 30 seconds. Using a sharp knife or pizza roll, cut the tortilla into 8 equal parts.

Sunflower oil is poured into a deep pan or deep fryer and heated to 180 degrees. Gently lower one boiled nachos into boiling oil for 40-50 seconds. So that the chips do not stick together, they need to be constantly mixed and do not throw more than 8-10 pieces. It should turn out golden and crispy nachos.

Ready-made chips are laid out on paper towels to absorb excess oil.

Grease a baking sheet with butter, put the fried nachos. On each triangle put chopped peppers, grated cheese and a little thick sour cream. Heat the oven to 180 degrees and place the pan for 3-4 minutes.

Nachos chips are ready.

Traditionally, Mexican nachos are served on a table with cheese sauce or Guacamole sauce.

Cheese sauce


  • Butter 130-150 g,
  • Cheddar cheese 500 g
  • Sour cream 20% 250-270 g,
  • Ground Chilli 5 g,


Melt the butter in a water bath. The cheese is grated and combined with butter. The mass is placed on a small fire and constantly stirred. The cheese should melt. Do not let the mass boil. Once the cheese has melted, add fat sour cream. Stir everything thoroughly so that the mass becomes uniform and without lumps. Add ground chili pepper and remove from heat. Cool the sauce to room temperature and pour into a saucepan.

Guacamole Sauce


  • Avocado medium size 1 pc.,
  • Cherry Tomatoes 4 pcs.,
  • Onion 1 pc.,
  • Lemon or lime ½ pcs.,
  • Hot red pepper 1 pc.,
  • Garlic 1 clove,
  • Cilantro 3 sprigs,
  • Salt to taste.


Wash avocados, split into two parts, remove the bone and pulp. Knead the pulp with a fork and add lemon or lime juice.

Red pepper, peel, wash and dry. After finely chopped.

Onion and garlic are peeled and finely chopped.

Avocado pulp is combined with pepper, onion, garlic and chopped cilantro. Add salt to taste.

Wash the tomatoes, finely chop and mix well with the avocado mixture.

A saucepan is placed on a large dish in the center and chips are laid out. The dish is served on the table.