Indian Style Nachos With Warm Spices Tamarind Chutney Recipe 45

INDIAN-STYLE NACHOS WITH WARM SPICES & TAMARIND CHUTNEY RECIPE - (4/5)

Steps:

• SPICY CHICKPEAS AND POTATOES: Preheat oven to 425°F. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20-25 minutes. (Keep oven on; you'll use it for baking nachos.) TAMARIND CHUTNEY: Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside. ASSEMBLY: Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water-just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper. Arrange half of chips on a 9½-by-13" foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using. Notes: Tamarind concentrate, a dark, seedless paste with a tart-sweet flavor, is available at Indian, Middle Eastern, and some Asian markets.

THE BEST NACHOS RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. In a large skillet on medium heat, add ground beef and chopped onion, stirring occasionally to brown the meat and cook the onions. Add salt, cumin, chili powder, and black pepper to season, as the ground beef browns. Drain excess grease. Add the black and refried beans and stir into the ground beef. Add ¼ cup salsa. Stir ingredients until well mixed. Add more cumin and chili powder, to taste. Stir and simmer 5 minutes. Place the chips on a baking sheet. Spoon and sprinkle the ground beef mixture over the chips. Top nachos with diced tomato, sliced jalapenos, black olives, and the chopped bottoms of the green onions. Sprinkle the top with cheese. Slide the baking sheet into the oven and let cook approximately 15 minutes, or until the cheese is melted and the nachos heated through. Remove from the oven and top with chopped green onion tops and cilantro. Serve with sour cream, salsa and guacamole.