Description
A spicy Indian spin on nachos complete with mango salsa and raita-like dip.
Ingredients
- FOR THE RAITA:
- 1 whole Cucumber (grated)
- 1 cup Nonfat Plain Greek Yogurt
- 5 Tablespoons Lime Juice, Divided
- 1 Tablespoon Chopped Fresh Mint
- FOR THE SALSA:
- 2 whole Mangoes, Peeled, Pitted And Diced
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced, Divided Use
- 2 whole Tomatoes, Diced, Divided
- 1 whole Red Onion, Diced, Divided
- ½ cups Chopped Cilantro, Divided
- 1 whole Avocado, Peeled, Pitted And Diced (optional)
- FOR THE NACHOS:
- 1 teaspoon Olive Oil
- 1 can (15 Oz. Size) Garbanzo Beans, Drained And Rinsed
- 1-½ teaspoon Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Sriracha Or Hot Sauce
- ½ teaspoons Black Pepper
- ½ bags (12 Oz. Size) Baked Tortilla Chips
- 6 ounces, weight Mozzarella Cheese, Shredded
- 3 ounces, weight Crumbled Feta Cheese
Preparation
1. For the raita, squeeze out and discard the excess liquid from the cucumber. In a bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint. Cover and refrigerate until needed. This can be made up to 24 hours in advance.
2. For the mango salsa, combine mango, 1/2 of the bell pepper, 1/2 of the diced tomato, 1/4 cup chopped onion, 1/2 of the cilantro, 2 tablespoons lime juice, and avocado if using. Cover and refrigerate until needed. This can be made up to 24 hours in advance.
3. Preheat oven to 375 F.
4. Heat a olive oil in a large skillet over medium heat. Saute remaining onion until translucent. Add beans, remaining pepper, remaining tomato, curry powder, garam masala,and cumin. Cook, stirring constantly for 2 minutes, until fragrant. Remove from heat. Stir in Sriracha, remaining lime juice, and black pepper.
5. Line a large, rimmed baking sheet with foil. Arrange tortilla chips in a single layer on baking sheet. Top with mozzarella, followed by curried beans and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Top with remaining cilantro. Serve with mango salsa and raita.
Recipe adapted from melskitchencafe.com.
