Whenever I go to a restaurant I look forward to find something different on the menu. It doesn’t have to be fancy. Different combinations are good enough for me. Warning… There are times when being adventurous doesn’t pay off well and you end up eating from someone else’s plate. Luckily this salad/appetizer was not THAT kinda selection. I liked the simplicity of the presentation, contrasting textures and mixing up of flavours.
My homemade attempt was sort of “copy-paste” of that hotel’s version. I used tomato paste for salsa instead of fresh tomatoes. Feel free to adjust quantity, spices and add whatever you like or what you have at hand.
200 gm packed nacho
3-4 tbsp shredded cheddar cheese
1 cup boiled and drained red kidney beans
5-6 green or black olives , sliced
1 cup roughly chopped iceberg
jalapeno as desired
ingredients for salsa sauce:
1 tbsp oil
1 small onion, finely chopped
2-3 tbsp tomato paste mixed with 1/4 cup of water
juice of 1 small lemon/lime
1 tsp chopped jalapeno
salt and red chilli powder for seasoning
Start with salsa sauce. Heat oil and add onion. Saute for 30-40 seconds. Add tomato paste and water mixture. Cook until onions are softened and sauce is reduced to a thick consistency. Add lemon juice, jalapeno and seasonings.
Warm up nachos in hot oven for a minute or two. Sprinkle shredded cheese on nachos and heat for another minute until cheese is melted.
Transfer nachos on serving platter. Toss beans in salsa sauce and add to nachos. Add iceberg, olives and jalapeno. Mix gently and serve warm.