|120 g||cheddar (grated)|
|165 g||flour (divided)|
|1 tsp||salt (divided)|
|2 tbsp||olive oil|
|¼ tsp||paprika powder|
|¼ tsp||cayenne pepper|
|flour for dusting|
|oil for frying|
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.
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.
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.
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.
Mix paprika powder and salt in a large bowl. Add baked nachos and mix well.
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!