Step 1/6
- 250 g cornflour
- 150 g flour
- 1 tsp salt
- 2 tbsp olive oil
- 225 ml water
- large bowl
- hand mixer with dough hook
Add cornflour, most of the flour, two-thirds of the salt, olive oil, and water to a large bowl. Beat with a hand mixer with dough hook until a smooth dough forms. Knead the dough with your hands for approx. 5 min. more. Add more water if the dough crumbles too easily.
Step 2/6
Lightly flour a work surface. Divide the dough into approx. 16 small balls and roll each ball out into a thin circle with a diameter of approx. 15 cm/6 in.
Step 3/6
- kitchen towel
- nonstick pan
With little or no oil, fry the dough in a nonstick pan over medium heat. Fry until golden brown on both sides. Remove from the pan and cover with a moist kitchen towel so they remain soft.
Step 4/6
- baking sheet
- oven
- cutting board
- knife
Preheat the oven to 200°C/390°F. Cut the tortilla chip circles into triangles. Place the triangles onto a baking sheet and bake for approx. 5 min.
Step 5/6
- ¼ tsp paprika powder
- ¼ tsp salt
Mix paprika powder and salt in a large bowl. Add baked nachos and mix well.
Step 6/6
- 15 g jalapeños
- 1 tbsp butter
- 1 tbsp flour
- 200 ml milk
- ¼ tsp cayenne pepper
- 120 g cheddar
- ¼ tsp salt
- saucepan
- whisk
- cutting board
- knife
Finely chop jalapeños. Melt butter in a saucepan over medium heat. Whisk in flour and milk. Bring to a boil while stirring constantly. As soon as the sauce thickens, add jalapeños, cayenne pepper, cheddar, and salt. Let simmer for approx. 1 min. Serve the jalapeño-cheddar cheese dip in a bowl and with the tortilla chips. Enjoy!
