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Mexico Homemade Nachos with All the Trimmings
Mexico Homemade Nachos with All the Trimmings

1m read

Mexico Homemade Nachos with All the Trimmings
MEXICO HOMEMADE NACHOS With All the Trimmings1



The next stop on our flavour fiesta is Mèxico, a nation that knows a thing or two about fun family dining. Who wouldn’t love tucking into a mountain of melted cheese, topped with fresh, zingy salsa cascading over homemade nachos? Easy to prepare with bags of flavour, this dish is a must for a festive dinner party. Don’t forget the margaritas ;)


Serves 2-4



●      500g stoneground cake flour

●      18g fine salt

●      12g white sugar

●      150g butter, salted

●      150ml full cream milk

●      50ml warm water

●      Extra stoneground cake flour

●      1 whole egg, beaten with a little bit of water


All the Toppings:

●      Guacamole

●      Chillies

●      Tomato, red onion and coriander salsa

●      Burnt corn

●      Grated cheese

●      Cream cheese

●      Sour cream



Place all the dry ingredients in a bowl. Melt the butter and add to the wet ingredients. Add the wet ingredients to the dry ingredients and mix to form a smooth dough. Turn onto a lightly floured surface and knead well for about 8-10 minutes until the dough is a little elastic and smooth. Wrap in cling wrap and allow the dough to rest for about 1 hour in your Defy fridge.

Remove from the fridge and roll out very thinly (about 3 mm in thickness). Best to divide the dough in smaller batches when rolling out. Preheat the Defy Cooker to 180˚C. Cut into triangles, using a knife or pastry wheel. Using a fork, prick the nachos and paint with egg wash. Carefully transfer to a baking sheet lined with baking paper and cook in the Defy Cooker for about 10 minutes or until golden brown and crispy.


On serving:

Layer the homemade nachos with toppings as you please with lots of cheese, sour cream and cream cheese. Place in the Defy Cooker at 200˚C to melt everything together until hot and then serve.