Preparation Time:
Cooking Time:
Total Time:
Makes 4 servings
Ingredients
For The Uncooked Salsa
2 cups finely chopped tomatoes
1 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
3 tbsp finely chopped coriander (dhania)
1 tsp sugar
salt to taste
1/2 tsp finely chopped green chillies
For The Cheese Sauce
6 cheese slices , torn into pieces
1/2 cup milk
2 pinches of mustard (rai / sarson) powder
salt to taste
Other Ingredients
2 cups corn chips
1 cup baked beans
2 tbsp finely chopped spring onions whites
2 tbsp finely chopped spring onion greens
2 tbsp finely chopped olives
1 tsp dry red chilli flakes (paprika)
Method
For the uncooked salsa
- Combine all the ingredients in a bowl and mix well with the back of a spoon.
- Keep aside for 30 minutes.
For the cheese sauce
- Combine the cheese and milk in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Switch off the flame, add the mustard powder and salt and mix well. Keep aside.
How to proceed
- Arrange 1 cup of corn chips on a plate, pour ½ cup bakes beans evenly all over them.
- Spread ½ portion of the uncooked salsa and ½ the cheese sauce over it.
- Sprinkle 1 tbsp of spring onion whites, 1 tbsp of spring onion greens, 1 tbsp of olives and ½ tsp dry red chilli flakes over it.
- Repeat steps 1 to 3 to make 1 more plate.
- Serve immediately.
Nutrition Value
Nutrient values per serving
Energy | 181 cal |
Protein | 6.6 g |
Carbohydrates | 28.9 g |
Fiber | 7.4 g |
Fat | 4.7 g |
Cholesterol | 0 mg |
Vitamin A | 526.5 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.6 mg |
Vitamin C | 28.6 mg |
Folic Acid | 43.4 mcg |
Calcium | 143.6 mg |
Iron | 1.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 280.1 mg |
Potassium | 382.7 mg |
Zinc | 1.1 mg |