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Today, I am bringing to you a wonderful recipe with a twist.
We are making Chicken Nachos with Guacamole dip – a delightful starter for parties, a popular food served in pubs. It is a Mexican dish which is very popular globally
This dish might sound complex – trust me it is not. It can be made very easily.
Like I always say – I bring to you recipes that can be easily replicated. I make even the most complex recipes easy to replicate.
NOW, WHAT IS THE TWIST?
We are blending Indian Flavours to this Mexican dish to bring out an Indo-Mexican Flavour.
We are going to make an Indian topping for the corn chips/Nachos – Indian Style chicken keema
Let’s get started:
Part 1 – Recipe for Chicken Nachos
Ingredients:
Main ingredients
• Minced Chicken – 500 g
• Chopped Onions – 200g (1 big or two medium sized onions)
• Chopped tomatoes – 200 g
• Chopped red and yellow bell peppers – 200 g (to add colour to the dish)
• Chopped ginger and garlic – 100 g (You can add ginger-garlic paste ; I prefer them chopped)
• Chopped Jalapenos – 50 g (You can add capsicum if you do not have jalapenos)
• Chopped green chillies – 50 g (You can avoid them if you are making it for kids)
• Grated cheese – 200g (I use cheddar cheese you can also use mozzarella cheese)
Dry ingredients
•
• Whole cumin seeds – half teaspoon (optional)
• Turmeric powder – half teaspoon
• Red Chilli powder – 1 teaspoon (you can add paprika if you prefer it less hot)
• Coriander powder – 1 Teaspoon (optional)
• Garam Masala powder – 5g or 1/4th teaspoon – it is recommended to use this for bringing in the Indian flavour
• Salt – A/c to taste
PROCESS: PART 1- Chicken Keema for the toppings – The Indian Twist
1. Heat 100 ml oil in a pan – preferably olive oil
2. Temper it with cumin seeds
3. Add the chopped onions – saute it for 2 mins
4. Add the chopped ginger-garlic paste – mix well with the onions and cook them for 2 mins
5. Add the minced chicken – mix well, cook it for 5 mins
6. Add the dry spices one by one
a. Add the turmeric powder
b. Add the red chilli or paprika powder
c. Add the coriander powder (optional)
Mix everything well – ensure that the spices are mixed with the chicken thoroughly. The chicken will release water now
7. Cook the minced chicken until the water evaporates completely (10-15 mins)
8. Once the water dries up – add the chopped tomatoes
9. Add the chopped jalapenos and green chillies – cook until the chicken releases oil
10. Once the chicken releases oil – this means the chicken is cooked
11. Now add the garam masala powder to the chicken and turn the heat off
VOILA! Chicken Keema is ready. Besides using for topping the nachos -you can enjoy the keema with roti, bread, naan, or rice
PROCESS: PART 2- Assembling the ingredients for loaded chicken Nachos
1. Spread the corn-chips/nachos over a microwave-safe plate or deep-dish
I use ready-made corn chips – Doritos or Bingo Mad Angles
2. After creating the first layer of nachos/corn chips, top the layer with the chicken keema, sprinkle some grated cheese over the keema
3. Add another layer of corn chips over the keema – top the layer of chips with more chicken keema.
This will be the final layer for our loaded chicken nachos
4. Add a generous helping of grated cheese over the keema, add some chopped red and yellow bell peppers and jalapenos for giving it a good colour
Our Chicken Nachos is ready to go inside the oven
PROCESS: PART 3- Bake the chicken nachos at 150 degree Celsius or until the cheese melts
Chicken Nachos is ready to be served
Recipe for Guacamole Dip
Ingredients:
• 3 ripe avocados (Avos or butterfruit)
• I small clove/pod of very finely chopped garlic
• 1/4th teaspoon of chopped jalapenos
• 1/4th teaspoon of chopped green chillies – optional
• 2 teaspoons of lemon juice
• 1/4th teaspoon of chopped coriander or parsley
• Olive oil
• Salt to taste
Steps to make the Guacamole Dip
1. Cut the Avocados – remove the seed, Scoop out the flesh with the help of a spoon
2. Mash the avos well using a fork – DO NOT BLEND THEM
3. Add the chopped garlic, chopped jalapenos, and green chillies
4. Add lemon juice
5. Add salt – a/c to taste
6. Add olive oil – I am using 4 tablespoons for 3 medium-sized Avocados
7. Add some finely chopped coriander or parsley (optional)
Guacamole Dip is ready
Please try the recipe and share your experience in the comment box.
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