The bad thing about nacho's the difficulty in controlling portions.. the smallest baking tray accomodates 1/2 a huge bag of chip & with the toppings... forget it. When combined with a childhood habit of 'not wasting food' you're pretty much doomed as far as watching your caloric intake for the next week!
Baking individual portions in muffin pans makes for a visually pleasing hors d'oeuvres, while retaining all the elements of the incomparable umami.& the interesting part... no deep fried chips!.
For those of you in India where the listed ingredients may not be available in the standard form, I've provided substitutes that do not alter the basic taste & flavors as far as possible.
Ingredients with *: recipes follows.
6” Corn tortillas (ready made from your local supermarket)
Oil for brushing
1 can refried beans
1 can black beans drained & rinsed
sour cream or
finely diced lettuce & tomatoes
grated cheddar cheese or a mexican blend if available
Heat oven to 250 F.
Cut slits in the corn tortillas as as you would when making a pinwheel with paper.
Brush lightly with oil & place into the muffin tin cups with the flaps overlapping as in the picture.
Scoop a tsp each of refried beans, and black bean into the centre of the cups. Add jalapenos to taste.
For the Salsa:
1/2 can of crushed tomatoes or 1 cup of fresh peeled chopped tomatoes
1 medium red onion, finely chopped
Salt to taste,
1/4 tsp red chilli powder
2-3 green chillies finely minced
1 cup loosely packed cilantro chopped
Juice of 1 lime
1 tsp cumin powdered
Add all the ingredients together & mix well till blended. Taste & adjust seasoning as per personal taste.
Refried beans may be substituted suitably by mashing up some prepared Rajma subzi well & heating it to a thickened consistency .