A very enthusiastic student Ms.Prily Mistry (6th sem BCTCA) of Indian Institute of Hotel Management and Culinary arts, has been chosen as the chef of the day. She is very passionate about cooking and shows determination in preparing the dishes.
INGREDIENTS
200 gms Cheese flavoured corn chips
For Guacamole dip
1 no Avocado ripe
2 nos Spring onion finely chopped
1 no Tomato finely chopped
12 gms Red Capsicum finely chopped
5 gms Lemon zest
1 no Green chili chopped
18 ml Lemon juice
2 nos Garlic cloves finely chopped
12 gms Coriander fresh, chopped
5 gms Salt to taste
5 gms Black Pepper to taste
For Cheese Sauce
20 gms Butter
12 gms Refined flour
200 gms Cheddar cheese, grated
150 ml Heavy cream
50 gms Red capsicum, chopped and roasted
For Topping & Garnish
3 nos Jalapenos, sliced
75 gms Black olives, sliced
125 gms Sour Cream
75 gms Cheddar Cheese, grated
10 gms Coriander leaves chopped
METHOD
Cut the avocado in half, remove the seed. With the help of spoon, scoop out avocado pulp in a bowl.
Using a fork, roughly mash the avocados. Add lime juice so that the avocado to prevent discolouration.
To the mashed avocados, add chopped garlic, onions, tomatoes, spring onions green, capsicum, green chilly, coriander, salt and black pepper and fold all ingredients softly.
Check the seasoning and add the lemon zest and keep aside.
Heat butter in a pan and let it melt down.
Add flour to the butter and grated cheddar cheese and cook till cheese is melted.
Add the heavy cream and chopped red peppers and mix well.
Turn the heat off and keep the cheese sauce aside.
To build the Nachos, place the corn chips on the plate, spread around into a heap.
Sprinkle the black olives, jalapenos, and cheddar cheese over Nachos.
Pour the sour cream and the coriander leaves over the nachos and serve it with Cheese sauce and Guacamole dip.
