Homemade Deep Fried Nachos With Cheese Sauce#Foodieextravaganza

Since November 6 is National Nachos Day. Our Host Stacy asked us to celebrate it by sharing our favorite nacho recipes, both traditional and creative!

Nachos are my all-time favorite snack of choice. With a good Spicy Nacho Cheese Sauce, made with 2 types of cheese and diced jalapenos, this dip is creamy, cheesy, spicy,  a real pleasure! 

Ingredients  
For the recipe of nachos - see here
For The Cheese Sauce
1 Cube Cream Cheese
½ Cup Cheddar cheese
1 Tablespoons Homemade Pickled Jalapeno Syrup
1 Tablespoon Chopped Homemade Pickled Jalapeno
2 Tablespoon Milk

Method
For the dough check the recipe here.  It just that, I, deep fried them.  
When the oil is hot add a the nachos triangles and fry till it is just starts getting golden on both sides.
Take it out with a slotted spoon drain all the oil.
Keep aside. Like wise fry the rest of the nachos.

For The Cheese Sauce

In microwave bowl add the milk and both the  cheese  and micro on high at short burst for 30 seconds each till the cheese melts. Once all the cheese are dissolved, add the jalapeno juice  and mix it well this will give the cheese a distinctive and delicate consistency. 

Now stir in the chopped jalapenos and pour this into a serving bowl and enjoy this when still warm with nachos.

Dip the nachos into this sauce and enjoy!!

You may also like to see
Air Fryer Nachos
Labels: Nachos, Cheese, Mexican, Fantastical Food Fight, Savory Snacks, Starters, Homemade, Deep Fried,Chutneys & Dips, Pickled Jalapenos

See all the other recipes for today's Foodie Extravaganza 

Beef Fajita Nachos Compuestos from Food Lust People Love
Beer Brat Nachos from Palatable Pastime
Breakfast Nachos from Tara's Multicultural Table
Chorizo Nachos from Karen's Kitchen Stories
Garam Masala Lamb Naan-chos from Culinary Adventures with Camilla
Homemade Deep Fried Nachos With Cheese Sauce from Sneha's Recipe
Leftover Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm
Pizza Nachos from Making Miracle

 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Salsa Potato Stacks In Muffin Pan#BakingBloggers

Who does not love potatoes? They are most loved and a sure shot winner at any party, use them as in a main course dish or in a casserole, soup or serve them as appetizers/finger food, they are enjoyed by all. These stacks are healthy, incredibly versatile, be imaginative and use any added  ingredients / veggies of your choice.

The potato stacks are thick enough to be eaten as finger food, but are a little messy. Be sure to give napkins to each one as you are serving. I have made these for a crowd. 

 Baked  2 lots of the above.  Use silicone moulds so that you don't have to wash them.  Wipe it with a kitchen towel and reuse them, these are a real blessing to use for a crowd. 

Ingredients
Olive oil for coating the muffin tin
6-8 Large Potatoes - sliced in roundels
2 Cups  Homemade Salsa Sauce
2 Tablespoon Dried Thyme
2 Tablespoon Black Pepper powder
2 Teaspoon Chilly Flakes
Salt to taste
5-6 Tablespoons Olive Oil
Grated Cheeza Cheese as required
Slices Of Homemade Pickled Jalapenos 

Sliced Black or Green Olives as required 

Method
Preheat the oven to 180˚C. Lightly Oil a muffin pan / moulds. Keep aside.

Peel and thinly slice the potatoes, I, used my V Slicer.

 Place all the slices in a big bowl, add the thyme, chilly flakes, black pepper powder, salt and olive oil and give it a good mix so that all the spices are coat the potato slices.

Spread a teaspoon salsa on the bottom of each muffin hole.

Take two potato slices and place them in each muffin hole on top of the salsa. Then place some slices of olives and a slice or two of jalapeno. 

Sprinkle a little cheese. 

Stack two more potato slices on top, the same size or a little smaller than the bottom slices and top with one pickled jalapeño slice, sliced olives and then top it with grated cheese.

Top it with little salsa sauce, leave of coriander leaves. Like wise prepare all the muffin pan/ moulds. 

Cover with foil and bake for 15 minutes. Remove the foil, again spread a little cheese on top of the potato stacks, and broil for 2 - 3 minutes. 

The potatoes should be a little crispy around the edges. 

Scoop out the potato stacks from the muffin tin with fork and a spoon onto a serving plate Serve warm with napkins. 

These vanished in a jiffy, just got 3 to take a pic. These are excellent for tailgating parties.

Lables : Baked, Baking Bloggers, Potato, Pickled Jalapenos, Olives, Olive Oil, Cheese, Homemade, Salsa Sauce, Appetizer, Gluten free, International Cuisine

This month, the Baking Bloggers are baking with potatoes!
If you love potatoes, be sure to check out everyone's recipes.
Baked Cajun Potatoes by Anybody Can Bake
Baked Potato Skins with Paneer and Veggies by Cook with Renu
Easy Savory Sweet Potato Muffins by Recipe Pocket
Egyptian Sanyet el Batates by Pandemonium Noshery
Hasselback Fondue Potato Bake by Food Lust People Love
Italian Potato Cake (Gattò di Patate) by Karen's Kitchen Stories
Oven Roasted Garlic Potatoes by Palatable Pastime
Quiche with Potato Crust by A Day in the Life on the Farm
Roasted Befteki and Potatoes by Culinary Adventures with Camilla
Salsa Potato Stacks In Muffin Pan by Sneha's Recipe
Wizarding World Roasted Potatoes by Simply Inspired Meals

Homemade Pickled Jalapenos

These Pickled Jalapenos are crunchy, tangy, and sweet ..believe me they are ready in just 10 minutes? Buy a jar from the supermarket the contains preservatives and cost a lot of money. Make this at home at one fourth the cost and double the quantity. Store them in the refrigerator and the will last you a year ( see that the bottle you are storing it in is sterilized and dried). 

I love these jalapenos, used them sandwiches, pasta or pizzas they taste great. Whenever, I,  run short of fresh chillies, these come handy. I even use them on fried eggs. They taste so delicious. Do try this.

Ingredients
250 Grams Jalapeno peppers - cut into slices
1 Cup Strong White vinegar
1 Cup Water
1 Teaspoon Sugar
2 Tablespoons Heaped Sea Salt

Method

Sterilize a glass bottle / jar dry it well.

Wash and dry the jalapenos.

 Chop them into big pieces.

Combine the vinegar, water, garlic, sugar, and salt in a pan and bring to a rolling boil, reduce the flame to low and let it simmer for a good 5 minutes. Take off flame and add jalapeno slices, stir, and immediately remove from heat. Let it cool completely then pour it along with the brine into the sterilize bottle. See that the jalapenos are covered with brine.

                           See my beauties

Store in the fridge, It will remain good for year in the refrigerator.

Labels:  Jalapenos, Pickled Jalapenos, Homemade, Chutneys & Dips, Jams & Sauces, Pickle