Nachos with Pumpkin Chili Cheese Sauce
Ingredients
Dough
- 100 g corn flour
- 70 g flour
- a pinch of salt
- 1 tbsp oil
- 125 ml lukewarm water
Marinade
- 6 tbsp oil
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp chili flakes
Preparation
Combine all dough ingredients, dust work surface with flour, knead the dough for a few minutes, cut into 4-6 pieces, and roll each one out very thinly.
Preheat oven to 50°C. Heat a non-stick pan over medium to high heat and cook each piece for a few minutes per side until golden brown.
Place the cooked nachos on a plate, cover with a damp kitchen towel, and put in the oven to keep soft. Once all are cooked, remove from oven and cut into triangles.
Turn oven heat up to 175°C. Mix the marinade and coat the nachos with it. Place on two baking sheets lined with parchment paper and bake for about 10 minutes until golden brown and crispy.
