Indo-Mexican Vegetarian Nachos Recipe

why make this recipe

Indo-Mexican Vegetarian Nachos are an exciting twist on traditional nachos, bringing together flavors from both Indian and Mexican cuisines. This recipe is perfect for parties, game nights, or a cozy family gathering. With a hearty chickpea topping, melted cheese, and fresh toppings, these nachos are not only delicious but also packed with nutrition. The vibrant colors and rich flavors will surely impress your guests and make your taste buds dance!

how to make Indo-Mexican Vegetarian Nachos

Ingredients:

• 1 tbsp Vegetable Oil or Ghee
• 1 large Yellow Onion, finely chopped
• 2 cloves Garlic, minced
• 1-inch piece of Ginger, grated
• 1 Green Chili, finely chopped (optional, for extra heat)
• 1 large Tomato, finely chopped
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 2 tsp Chana Masala Powder (store-bought or homemade)
• 1 tsp Ground Coriander
• 1/2 tsp Garam Masala
• 2 (15-ounce) cans Chickpeas, rinsed and drained
• 1/2 cup Water
• 1 tbsp Lemon Juice
• Salt to taste
• 1/4 cup chopped Fresh Cilantro
• 1 large bag (13-15 oz) Thick Corn Tortilla Chips
• 2 cups freshly shredded Sharp Cheddar Cheese
• 2 cups freshly shredded Monterey Jack Cheese
• 1/2 Red Onion, finely diced
• 1/4 cup Pickled Jalapeños, sliced
• Black Olives, sliced (optional)
• 1 cup packed Fresh Cilantro (stems and leaves)
• 1/2 cup packed Fresh Mint Leaves
• 1 Jalapeño or Serrano Chili, roughly chopped (seeds removed for less heat)
• 1 clove Garlic
• 1/2 tsp Cumin Powder
• 1 tbsp Lemon Juice
• 1/2 tsp Sugar
• 1/2 cup Sour Cream (or Greek Yogurt)
• 2-4 tbsp Water or Milk (to thin)
• Salt to taste
• 2 Roma Tomatoes, deseeded and finely diced
• 1/2 small White Onion, finely diced
• 1/4 cup chopped Fresh Cilantro
• 1 Jalapeño, deseeded and finely minced
• 1 tbsp Lime Juice
• Salt to taste

Directions:

1. In a blender, combine fresh cilantro, mint leaves, jalapeño, garlic, cumin powder, lemon juice, and sugar. Blend into a thick, coarse paste, scraping down the sides as needed.
2. Add sour cream (or Greek yogurt) and salt. Blend until smooth and creamy. Adjust consistency with water or milk if it’s too thick. Refrigerate until ready to use.
3. In a medium bowl, mix diced tomatoes, white onion, chopped cilantro, and minced jalapeño. Add lime juice and salt, and stir gently. Let it sit for 15-20 minutes for better flavors.
4. Heat oil or ghee in a large skillet over medium-high heat. Add cumin seeds and sizzle for 30 seconds.
5. Add chopped onion to the skillet and sauté for 4-5 minutes until soft. Stir in garlic, ginger, and green chili, cooking for another minute.
6. Add chopped tomato and cook for 5-7 minutes until it breaks down and oil separates.
7. Stir in dry spices: turmeric, red chili powder, chana masala, and ground coriander. Cook for 1 minute.
8. Add chickpeas, water, and salt. Mix well. Bring to a simmer and gently mash about 1/4 of the chickpeas for creaminess.
9. Reduce heat, cover, and simmer for 10 minutes. The mixture should be thick. Stir in garam masala, lemon juice, and cilantro off the heat.
10. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
11. Spread half the tortilla chips in a layer. Spoon half of the chole topping, half of the red onion, and half of the cheese blend over them.
12. Layer the remaining tortilla chips on top, followed by the remaining chole, onion, and cheese.
13. Top with jalapeños and olives (if using). Bake for 10-15 minutes until cheese is melted and slightly golden.
14. Let it cool for a minute, then top with Pico de Gallo and drizzle with Cilantro-Mint Chutney Crema. Serve immediately!

how to serve Indo-Mexican Vegetarian Nachos

Serve these delicious nachos hot right out of the oven for the best experience. Pair them with a side of fresh Pico de Gallo and Cilantro-Mint Chutney Crema for dipping. These nachos work well as an appetizer, a snack for movie night, or even a light meal. Enjoy the vibrant, rich flavors that blend Indian spices with Mexican comfort food!

how to store Indo-Mexican Vegetarian Nachos

For best freshness, store leftover nachos separately from the toppings. Keep the chole topping in an airtight container in the fridge for up to 3 days. Store the tortilla chips in a sealed bag or container to prevent them from getting soggy. When you’re ready to enjoy them again, simply reheat the chickpea topping and assemble the nachos fresh with cheese and toppings.

tips to make Indo-Mexican Vegetarian Nachos

• For extra texture, try using a mix of beans like black beans or pinto beans along with chickpeas.
• Adjust the spice levels to your taste by modifying the amount of green chili and red chili powder.
• If you’re dairy-free, substitute the cheese with vegan cheese and use plant-based yogurt.
• Feel free to add more vegetables like bell peppers or corn for added nutrition and flavor.

variation (if any)

You can modify this recipe by adding different types of cheese or using different beans and lentils. You might also consider a more traditional Mexican approach with guacamole or fresh salsa on top. For a spicy kick, add some hot salsa instead of or alongside the fresh Pico de Gallo.

FAQs

Can I use store-bought salsa instead of making Pico de Gallo?
Yes, you can use store-bought salsa for convenience. Just choose one that matches your taste preferences!

Can I make the chole mixture ahead of time?
Absolutely! You can prepare the chole topping in advance and store it in the refrigerator. Just reheat it when you’re ready to assemble the nachos.

What can I use instead of chickpeas in this recipe?
If you don’t have chickpeas on hand, you can substitute them with black beans, pinto beans, or even lentils for a different flavor profile.