Dal Makhani Nachos- Easy Indian Fusion Recipe with Cheese & Jalapenos

Last Updated on 6 months ago by Neha Deshmukh

Dal Makhani Nachos – Easy Indian Fusion Recipe with Cheese & Jalapenos

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer. Seriously, who knew Dal Makhani and nachos could be this good together? I first made these for a potluck and they were gone in minutes! It’s the perfect blend of comforting Indian flavors and everyone’s favorite party snack. Let’s get cooking!

Why You’ll Love This Recipe

These Dal Makhani Nachos are seriously addictive. They’re quick, easy, and a guaranteed crowd-pleaser. Think rich, creamy dal makhani, melty cheese, a little bit of spice, and all the fun of a classic nacho build. It’s the ultimate fusion dish – a little bit of India, a little bit of Mexico, and a whole lot of deliciousness. Plus, they come together in under 10 minutes!

Ingredients

Here’s what you’ll need to make these incredible nachos:

• ¾ pound tortilla chips
• 1 cup Dal Makhani (recipe link here if you want to make your own!)
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• 1 tomato, diced
• 3 Tbsp red onion, chopped
• 2 Tbsp pickled jalapenos, chopped
• 1 fresh green chili, finely chopped (adjust to your spice preference!)
• ¼ cup guacamole
• ¼ cup sour cream
• 1 Tbsp cilantro, chopped

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show is, of course, the Dal Makhani. You can use store-bought to save time, or make your own for that extra authentic flavor.

I love using a blend of cheddar and mozzarella for the cheese – the cheddar gives it a nice sharpness, while the mozzarella gets super melty and gooey. Feel free to experiment with other cheeses too! Monterey Jack or pepper jack would be amazing.

Now, about the heat! The green chilies and jalapenos add a lovely kick. If you’re sensitive to spice, start with just one jalapeno and omit the green chili altogether. Or, if you love heat, go wild! Serrano peppers would also be a fantastic addition.

Step-By-Step Instructions

Alright, let’s make some nachos!

1. Preheat your oven to 350°F (175°C). Spread the tortilla chips in a single layer on a baking sheet. You want them nicely arranged so every chip gets some love.
2. Spoon the warm dal makhani evenly over the tortilla chips. Don’t be shy!
3. Sprinkle the cheddar and mozzarella cheeses generously over the dal makhani.
4. Bake for 5 minutes, or until the cheese is fully melted and bubbly and the dal is heated through. Keep a close eye on it – you don’t want the chips to burn!
5. Remove from the oven and immediately top with diced tomatoes, chopped red onions, fresh green chilies, and pickled jalapenos. The heat from the chips will slightly pickle the onions, which is delicious.
6. Add dollops of guacamole and sour cream.
7. Garnish with fresh cilantro.

Expert Tips

• Don’t overcrowd the baking sheet! Work in batches if necessary to ensure the chips are in a single layer.
• Warm the dal makhani before spreading it on the chips. This helps the cheese melt more evenly.
• For extra flavor, try adding a sprinkle of chaat masala or cumin powder before baking.
• If you want a smoky flavor, broil the nachos for the last minute or two, but watch them very carefully!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based cheddar and mozzarella cheese, and a vegan sour cream. My friend, Priya, swears by the cashew-based sour cream she makes – it’s amazing!
• Spice Level Adjustment: Control the amount of green chilies and jalapenos to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
• Gluten-Free Option: Make sure your tortilla chips are certified gluten-free. Many brands offer gluten-free options now.
• Festival Adaptation: These are perfect for parties! Set up a nacho bar with all the toppings and let your guests customize their own creations.

Serving Suggestions

Serve these Dal Makhani Nachos warm, right away! They’re fantastic on their own, but you can also serve them with a side of salsa or chili oil for dipping. A cold beer or a refreshing mango lassi would be the perfect accompaniment.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to a day. The chips will lose their crispness, though, so they won’t be quite as good. Reheating isn’t really recommended.

FAQs

Let’s answer some common questions:

• Can I make the Dal Makhani ahead of time? Absolutely! You can make the dal makhani a day or two in advance and store it in the refrigerator. Just warm it up before assembling the nachos.
• What type of tortilla chips work best for this recipe? I prefer using sturdy tortilla chips that can hold up to the weight of the toppings. Yellow corn tortilla chips are a classic choice.
• Can I use a different type of cheese? Yes, definitely! Monterey Jack, pepper jack, or even a Mexican cheese blend would all be delicious.
• How can I adjust the spice level? Simply adjust the amount of green chilies and jalapenos. You can also add a pinch of cayenne pepper or use a milder chili pepper.
• Is this recipe suitable for freezing? Unfortunately, no. The tortilla chips will become soggy when frozen and thawed.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!