Paneer Nachos
Nachos are ALWAYS a good idea, like seriously who doesn’t like nachos?! This Paneer Nacho recipe is something everyone will LOVE! You’ve got crispy chips, refried beans, masala queso, more melted cheese, and chewy paneer all baked together and then topped with fresh salsa, the most addictive creamy chutney sauce, and sour cream. All the flavors work SO well together that you will not regret it. This recipe is perfect for game day or when you have friends over. I kid you not, friends could not stop eating it after one bite, I even heard it’s the best nachos they’ve had. The masala queso, paneer, and creamy chutney sauce are what takes this dish to the next level paired with the freshness of the pico and melted cheese and the body from refried beans don’t sleep on this!
Happy Cooking!
Servings: 8-10 servings
Prep Time: 30-45 mins
Cooking Time: 20-30 mins
Total Time: 1-1.5 hours
Ingredients:
Assembly:
10oz corn chips
1/2-2/3 cup refried beans, homemade refried beans recipe is here
1/2 cup shredded Mexican/cheddar cheese
1/2-1 shredded Amul cheese
1/4 cup sour cream
Masala Queso: a queso video click here
1 tbsp butter
1 tbsp cornstarch
1-1.25 cup milk
1/2 cup heavy cream
1/2 tsp garlic powder
1/8 tsp roasted cumin powder
1/4 tsp red chili powder
1/8 tsp garam masala
1 cup shredded Mexican cheese
1/2 cup shredded pepper jack cheese
1/4 tsp pepper
Salt as per taste
Pico de Gallo:
1 big plum tomato; finely chopped
1 small red onion; finely chopped
1/4 cup chopped coriander
1-2 tbsp lemon juice
1/2-1 jalapeño or green chilis
1/8 tsp Cumin powder
1/8 tsp garam masala
Pinch of salt as per taste
Paneer:
275-300g Paneer
1/2 cup Yogurt
1.5 tbsp Garlic paste
1.5 tbsp Ginger paste
1/3 tsp Cumin powder
1/2 tsp Turmeric
1/2-1 tsp Kashmiri chili powder
1/4 tsp Garam masala
1/4 tsp Salt as per taste
1/4 tsp black salt
1/4 tsp Pepper
2 tsp ghee
Creamy chutney sauce:
1/3 cup Coriander chutney
2 tbsp tamarind chutney
2 tbsp sour cream
1/4 cup water
Directions:
Prepare all the toppings. You can use store-bought/canned refried beans, queso, and pico de Gallo. I highly recommend making it at home, especially the masala queso since it adds to the dish.
Refried beans: I used this refried beans recipe and half of it was good for the nachos!
Pico De Gallo: In a bowl add all the ingredients and mix.
Masala Queso: In a saucepan on low-medium add butter. Once it melts, add cornstarch and garlic powder. Using a whisk, whisk it till no lumps. Cook for 2-4 mins to remove the raw taste.
Add the cheese and mix till it melts. It will form a lump don’t worry.
Add half of the milk and cream and whisk together till smooth. It can take 2-4 mins, keep whisking. Add all the spices and mix.
Add the rest of the milk and cream to the consistency you like.
Creamy chutney Sauce: In a bowl add coriander chutney, tamarind chutney, and sour cream. The mixture will probably be thick. Add up to 1/4 cup of water and mix to get a thinner consistency which can be used to drizzle. It shouldn’t be very thin!
Preheat the oven to 400F. Line a baking tray with parchment paper.
Paneer: In a bowl add all the ingredients of the paneer (yogurt, garlic, ginger, ghee, and spices), except the paneer. Mix it together.
Crumble the paneer into smaller pieces, you don’t want it very small, (approx the size of a pea) into the marinade. Mix the paneer into the marinade, coating it well.
Transfer it to the baking tray and spread it out to form a thin layer on it.
Bake in the oven for 20-30 mins at 400F. Give it a toss and flip the paneer over midway. The paneer will release water at first and then start to come together. Cook till it’s still a little chewy and not hard or too chewy as it cooks again in the oven when the nachos bake.
Assembly: On a parchment-lined large baking tray, spread tortilla chips. Either spread it out evenly so all the toppings spread out evenly or when assembling be sure to get the toppings on the chips underneath. I hate it when chips only the top has toppings and when you get to the bottom it’s just plain chips.
Top with dollops of refried beans evenly on the chips.
Spread the masala queso evenly over the chips.
Top with Mexican cheese and Amul cheese over the chips.
Top with paneer crumbles all over it.
Bake at 400F for 8-10 mins till cheese is melted and everything is warm.
Drizzle sour cream and creamy chutney over the baked nachos. I like to use piping bags to drizzle it.
Top with some dollops of Pico de Gallo (you don’t need to put it all on top).
Serve immediately with the remaining Pico de Gallo and creamy chutney mix and enjoy!
Notes/Tips:
You can make all the toppings from before and keep them ready, including the paneer. The only one I would recommend making fresh is the pico de Gallo. Keep it all refrigerated and reheat as needed (not the paneer or pico).
Do not skip the creamy chutney sauce, the sauce is too addictive!
I use Amul cheese because it pairs so well with the flavors but you can use any Mexican cheese if you don’t have Amul cheese.
Make, bake, and serve immediately. It will get soggy as it sits.
Queso:
Use a whisk! You will have lumps otherwise.
Be quick when you add cornstarch to avoid lumps.
Add more or less milk to change the consistency.
You can store it for 3-4 days in the fridge in an airtight container.
It will thicken when cool. Reheat and add milk as needed.
Paneer:
Do not crumble the paneer too small.
It will release water at first in the oven don’t worry. As it cooks you will get it to the right texture. Be sure to give it a toss.
If you prep the paneer from before make sure you don’t overcook it.
