Nachos with mustard cheese sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fine maize flour |
| ½ | cup | Plain flour |
| Salt to taste | ||
| Oil to deep fry | ||
| 1 | cup | Grated cooking cheese |
| ½ | cup | Fresh cream |
| 1 | tablespoon | Butter softened |
| 1 | teaspoon | Mustard powder or paste |
| ½ | teaspoon | Vinegar |
| ½ | teaspoon | Crushed red chilli or paprika |
| Salt to taste | ||
Directions
FOR NACHOS
FOR MUSTARD CHEESE SAUCE
For nachos:
Mix flours, salt and knead into soft pliable dough with water.
Divide into 2 parts. Roll into large rectangles on a clean work surface.
Use dry flour to dust the surface for ease.
Cut first into 2" strips, and then into 2" squares.
Then halve into triangles. Deep fry till lightly golden.
Drain and keep aside to cool.
For mustard cheese sauce:
Mix all ingredients together till a smooth paste is formed.
Add some milk if too thick.
Spread nachos in a shallow casserole, pour sauce on top.
Bake in a hot oven at 250C for 10 minutes or till sauce is lightly browned.
Serve hot with warm garlic bread or as is.
Making time: Nachos-30 minutes; Remaining-25 minutes Makes: 4-5 helpings
Shelflife: The fried nachos can be stored outside for 1 week or more.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.