(5 -6 servings)
Ingredients :
- Tortilla chips (or you can use tortilla wrap that has been cut and baked in the oven)
- 40 gr of Dry Proteina MK that has been soaked in water, kneaded and drained with repetitions of 2-3x
- 1 small Onion (diced)
- ½ tsp paprika powder
- ¼ tsp ground cumin
- ½ tsp garlic powder
- 1 tsp salt
- ¼ tsp pepper
- 3 tbsp tomato sauce
- Fresh Paprika (diced)
- A handful of tomatoes (diced)
- Cheese sauce:
- 30 gr butter
- 70 gr of grated cheese (use the quick melt one so it mixes well)
- 400 ml of milk
- 2 tbsp flour
- Salt, pepper and broth powder
Directions:
- Sauté the onion until fragrant then add the Proteina. Stir a bit.
- Add the powder seasoning, paprika powder, cumin, garlic, salt, and pepper. Stir well.
- Add the tomato sauce. If it's too thick, water can be added. Don't forget to taste the seasoning.
- Add diced tomatoes and paprika and stir briefly. Set aside.
- To make the cheese sauce, heat the butter until it melts. Add flour and mix well.
- Add milk. Stir until the flour dissolves and the milk boils.
- After boiling, stir again for about 1 minute.
- Add the cheese and stir until the cheese is completely dissolved.
- Add salt, pepper and broth powder to taste. When the taste and thickness of the sauce is perfect, turn off the heat and set aside.
- To make nachos, prepare the container that will be used. Put the tortilla chips first, then the Proteina stir fry, then add the cheese sauce. After that, put the tortilla chips back on top, the Proteina stir fry, then the cheese sauce.
- Nachos are ready to be served.