Keema Nachos

Damn straight I just said Keema Nachos.

Keema Nachos are just about the best thing that could happen to a human being. They’re savory, meaty, cheesy, and then you layer on the chutneys and pico de gallo, and I swear it’s heaven. I always cook too much food. There’s all there is to that statement. So, inevitably, there are always leftovers. Half the fun of leftovers is figuring out what to do with them. And sure, the first 1-2 days is continuing to eat delicious keema with fresh roti, salad, and cucumber raita, but then comes the challenge of what’s next. Which in my house, means quesadillas, burritos, nachos, keema buns, and even keema kulchas. It’s only natural that if I’m going to spend hours making delicious keema, I’m going to make a boatload and reuse it, a lot! Ain’t no one got no 3 hours to make dinner for 2!

The real question here is, do you really need me to explain how to make nachos? Let’s be honest, you pile stuff onto a tray and you bake it. Now that we’re over the nonsense of how to make this recipe, lets move on to more interesting topics, such as why Sage has decided that she’s now a bedroom dog. And I don’t mean why is she sleeping in my bedroom. I mean why has she decided now that she prefers to lay up in the bedroom till at least 2 pm. She does me the courtesy of going out for her morning constitutional and then takes herself straight back to bed. Which, ok, I can’t blame her. Except that she has the same exact bed in the family room. So this is how it goes: she goes out, goes back to bed, I and the other dogs are in the family room, she stays in bed. Around 2-ish, I go up to say hi, she stretches and reluctantly follows me down. I dare say that if she could talk, she’d be asking me where her afternoon cup of tea was. It’s amazing how silly and adorable older dogs are. Like Apollo and his selective deafness.

Need more game day snacks? Try these:

Keema Nachos

Course: Appetizers, SnacksCuisine: Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pico de Gallo:

• 5 tomatoes, chopped

• 1 onion, chopped

• 1/2 bunch cilantro, minced

• 2 chili pepper, minced

• 2 limes, juiced

• Salt, to taste

• Toppings:

• 1/2 cup mint chutney

• 1/2 cup tamarind chutney

• For Nachos:

• 12 oz bag tortilla chips

• 2 cups Mexican blend cheese

• 1 1/2 cups keema

• 4 tbsp ginger, minced

• 1 chili pepper, minced

Directions

• For Pico de Gallo:
• In a medium sized bowl mix together onions, tomatoes, chili peppers, and cilantro.
• Mix in salt.
• Mix in lime juice. Cover and refrigerate.
• Toppings:
• Make mint chutney and set aside.
• Make tamarind chutney and set aside.
• For Nachos:
• Preheat oven to 400°F.
• In a large rimmed baking sheet arrange a layer of chips.
• Cover with 1 cup of shredded cheese, 2 tbsp of ginger, and keema.
• Arrange another layer of chips, remaining shredded cheese, ginger, chili pepper, and keema.
• Place on the middle or bottom rack of your oven and bake until the cheese is melted. Watch closely so they don’t burn. Approximately 15 minutes.
• Remove for oven. Top with pico de gallo, mint chutney, and tamarind chutney.
• Serve immediately.

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