Hotcha-cha Nachos

This nacho recipe is so good that a friend of ours actually choked from eating it so quickly. We gained a very swift lesson in the Heimlich maneuver that evening as he mimed how we were to do it.


30 grams butter (around 2 tablespoons)
2 onions, finely chopped
2 cloves garlic, crushed or very finely chopped
1/2 teaspoon chilli powder
1 teaspoon paprika
1/2 teaspoon cummin
2 tomatoes chopped
1/2 cup water
1 can refried beans
2 tablespoons tomato paste
200 g packet of corn chips
1-1/2 cups grated cheese

  1. Melt butter in frying pan and add onions, garlic, chilli, paprika and cummin. Cook for two to three minutes.

  2. In a saucepan mix together tomatoes, beans, tomato paste and water until it has a soft, but not runny consistency. Cook for about five minutes, then add the onion mixture.

  3. In a cooking pan or oven proof serving plate put the corn chips and cover with cheese. Cook in the oven so that the cheese melts at 180C (375F) for fifteen minutes.

  4. Serve by spooning bean dip on corn chips and garnishing with sour cream (or yoghurt) and avocado dip.

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