{"id":2944,"date":"2019-03-26T05:43:53","date_gmt":"2019-03-26T05:43:53","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=2944"},"modified":"2019-12-06T12:14:20","modified_gmt":"2019-12-06T12:14:20","slug":"12-topnotch-nacho-recipes","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/12-topnotch-nacho-recipes\/","title":{"rendered":"12 Topnotch Nacho Recipes"},"content":{"rendered":"\n
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There\u2019s nothing like settling down to watch the football with a few friends. By halftime, everyone\u2019s arguing with each other about their team\u2019s performance, and the quickest way to restore the peace is with a plate of nachos. Can you think of any other snack food that\u2019s better for watching the game? Neither can we. <\/p>\n\n\n\n

Nachos taste terrific, and they\u2019re so easy to put together. All it takes to make this culinary masterpiece is a few basic ingredients and an oven. Nachos are such a versatile recipe. Beef, chicken, vegetarian, or vegan, there\u2019s a method to suit every taste.<\/p>\n\n\n\n

We decided to give you our 12 topnotch nacho recipes to enjoy with your friends the next time you sit down to watch a big game. WARNING: Your friends might decide to make your house the designated place to watch all the games in the future. Lucky for you, we have you covered with recipes that will have your friends howling in delight.
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1.    Classic Beef Nachos<\/h3>\n\n\n\n

If you\u2019ve never made nachos by yourself before, you\u2019re missing out. Fortunately, we have the perfect beginner recipe for you to try. Simple ingredients, quick prep and cooking time make this nacho recipe easy to make at half-time.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-lb. Grass-fed lean ground beef.<\/p>\n\n\n\n

1-can kidney beans \u2013 drained.<\/p>\n\n\n\n

1-cup grated Colby-Monterrey Jack cheese.<\/p>\n\n\n\n

2-tablespoons tomato paste.<\/p>\n\n\n\n

1-onion, finely chopped.<\/p>\n\n\n\n

\u00bc-cup purified water.<\/p>\n\n\n\n

\u00bd-cup coriander leaves – chopped.<\/p>\n\n\n\n

1-large bag corn tortilla chips.<\/p>\n\n\n\n

\u00bd-cup salsa.<\/p>\n\n\n\n

1-teaspoon chili powder.<\/p>\n\n\n\n

1-pack taco seasoning.<\/p>\n\n\n\n

1-tablespoon olive oil.<\/p>\n\n\n\n

Avocado – sliced for serving.<\/p>\n\n\n\n

Sour cream and coriander for serving.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. Place a skillet over medium-high heat and add the oil. Toss in the onion and cook for a few minutes until it starts to turn golden brown. <\/p>\n\n\n\n

Add the beef when the pans hot and cook for 8 to 10-minutes until no longer pink. Add the chili powder, kidney beans, tomato paste, seasoning, and water. Reduce heat and simmer on low until the sauce begins to thicken. Stir through the coriander.<\/p>\n\n\n\n

Arrange chips on a platter, top with a thin layer of cheese, add the beef evenly, and top with the rest of the cheese. Cook in the oven for 10 to 15-minutes until the cheese melts and starts to brown.
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2.    Fully Loaded Nachos<\/h3>\n\n\n\n

Once you\u2019ve got the hang of making the basic beef nachos recipe, kick things up a notch with this fully-loaded recipe for meat lovers.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-bag corn tortilla chips.<\/p>\n\n\n\n

\u00bd-cup cooked black beans.<\/p>\n\n\n\n

1-\u00bd-cups Nacho Cheese Sauce <\/p>\n\n\n\n

2-cups refried beans.<\/p>\n\n\n\n

\u00bd-cup sliced jalape\u00f1os.<\/p>\n\n\n\n

8-oz. Monterey Jack cheese \u2013 grated.<\/p>\n\n\n\n

2-cups Pico de Gallo.<\/p>\n\n\n\n

\u00bc-cup Mexican crema.<\/p>\n\n\n\n

\u00bc-cup chopped cilantro leaves.<\/p>\n\n\n\n

\u00bd-cup sour cream and guacamole for serving.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. Layer the chips evenly on a lined baking tray, and leave ample space in the center of the dish. Drizzle some of the cheese over the chips and layer with refried beans, jalapenos, and black beans. Add another layer of chips and remember to leave the hole in the center. Add another layer of cheese, chilies, and beans.<\/p>\n\n\n\n

Bake in the oven for 10 to 15-minutes until cheese bubbles and starts to brown. Top with Pico de Gallo and drizzle with crema, serve with chopped cilantro, sour cream in the empty center.
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3.    Fully Loaded Vegetarian Nachos<\/h3>\n\n\n\n

We didn\u2019t forget about our vegetarian friends! Here\u2019s a recipe for fully-loaded vegetarian nachos. This dish is creamy, spicy and delicious!<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag corn tortilla chips.<\/p>\n\n\n\n

2-cups refried beans.<\/p>\n\n\n\n

2-cups bean chili.<\/p>\n\n\n\n

2-cups vegetarian nacho sauce.<\/p>\n\n\n\n

1-\u00bd- cups salsa.<\/p>\n\n\n\n

1-can black beans – drained and rinsed.<\/p>\n\n\n\n

\u00bd-cup quartered cherry tomatoes.<\/p>\n\n\n\n

\u00bc-cup scallions – sliced.<\/p>\n\n\n\n

\u00bd-cup black olives \u2013 sliced.<\/p>\n\n\n\n

\u00bd-cup pickled jalape\u00f1os -sliced.<\/p>\n\n\n\n

\u00bc-cup onion – sliced.<\/p>\n\n\n\n

\u00bc-cup fresh radishes – sliced.<\/p>\n\n\n\n

\u00bc-cup chopped cilantro.<\/p>\n\n\n\n

1-cup guacamole.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat oven to 375F and line a baking tray with foil. Place the chips in an even layer on the tray and set aside. Layer half of the beans and chili on top of the chips. Sprinkle with black beans. Add another layer of chips, beans, and chili \u2013 then cover in the cheese sauce.<\/p>\n\n\n\n

Bake for 10 to 15-minutes until the cheese starts to turn golden brown and bubble. Top wi9th salsa, guacamole, jalapenos, olives, tomatoes, scallions, onions, and cilantro. Serve with extra guacamole and sour cream on the side.
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4.    True Texas Nachos<\/h3>\n\n\n\n

Texans truly know how to make nachos. In fact, they were the first state to make this half-time snack. True Texas nachos involver only a few ingredients, making them a breeze to make if pressed for time. If you find this recipe a bit dry and want to switch it up, consider adding sour cream or refried beans to the method for additional flavor.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag corn tortilla chips.<\/p>\n\n\n\n

4-oz. Colby Monterrey Jack Cheese \u2013 shredded.<\/p>\n\n\n\n

1-cup pickled jalape\u00f1os \u2013 sliced.<\/p>\n\n\n\n

Crushed Himalayan pink salt to taste.<\/p>\n\n\n\n

1-cup Sour cream for serving. (optional.)<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat oven to 400F. Line a baking tray with foil and place an even layer of chips on top. Top with cheese and jalapenos. Bake in the oven for 10 to 15-minutes until the cheese bubbles and starts to brown.<\/p>\n\n\n\n

Remove from the oven, top with sour cream and serve with guacamole and salsa on the side.
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5.    Chili and Chicken Nachos<\/h3>\n\n\n\n

What\u2019s a plate of nachos without some chili?  This recipe comes loaded with roasted chilies and tomatoes, that flavor the chicken thighs to perfection. Even the cheese sauce in the recipe is chili \u2013 So, make sure you have plenty of sour cream and guacamole on hand to douse the flames in your mouth.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag corn tortilla chips.<\/p>\n\n\n\n

3-poblano peppers.<\/p>\n\n\n\n

1-cubanelle pepper<\/p>\n\n\n\n

1-cup sliced pickled jalape\u00f1os.<\/p>\n\n\n\n

1-lb. Tomatillos –  husked, washed and halved<\/p>\n\n\n\n

1-tablespoon canola oil.<\/p>\n\n\n\n

2-lbs.  Chicken thighs.<\/p>\n\n\n\n

\u00be-cup onion \u2013 diced.<\/p>\n\n\n\n

3-cloves minced garlic.<\/p>\n\n\n\n

1-teaspoon ground cumin.<\/p>\n\n\n\n

\u00bd-cup cilantro \u2013 chopped.<\/p>\n\n\n\n

Crushed Himalayan pink salt and cracked black pepper to taste.<\/p>\n\n\n\n

INGREDIENTS \u2013 Cheese sauce. <\/p>\n\n\n\n

1-can Nacho cheese.<\/p>\n\n\n\n

\u00bc-cup roughly chopped cilantro<\/p>\n\n\n\n

1-jalape\u00f1o or serrano pepper, very thinly sliced<\/p>\n\n\n\n

\u00bc-cup Colby Monterrey Jack cheese.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. Roast your peppers and tomatillos in the oven for 15-minutes until tender then set aside. <\/p>\n\n\n\n

Place a skillet over medium-high heat, add oil, onions, and garlic \u2013 cook for a few minutes until brown. Season and fry the chicken for 10-minutes until cooked. Remove from the pan and set aside. <\/p>\n\n\n\n

Transfer the tomatillos, peppers and puree in a blender. Shred the chicken using two forks. Add lime juice and cilantro to the skillet and return the chicken to the pan \u2014 season with salt and pepper.<\/p>\n\n\n\n

Place cheese in a medium mixing bowl, along with the cornstarch and toss until coated evenly. Transfer cheese to a small saucepan and place over low heat to melt stir in jalapenos, and adjust the thickness of the sauce by adding milk.<\/p>\n\n\n\n

Line a baking tray with aluminum foil and spread an even layer of chips. Drizzle half the tomatillo sauce, sprinkle chicken on top, then add a layer of chips, add half of the cheese sauce, and repeat the layers. <\/p>\n\n\n\n

Bake in the oven for 10 to 15-minutes – until the chips start to brown and the cheese bubbles. Serve with cilantro for garnish and sour cream on the side.
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6.    Brie and Blue Cheese Nachos<\/h3>\n\n\n\n

Let\u2019s get fancy with this nacho recipe for the ladies. Brie and blue cheese are slightly pungent, and an acquired taste. However, when you get into it, it tastes fantastic. This recipe draws some class from the addition of mature cheeses, with a rich and deep flavor profile.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag corn tortilla chips. <\/p>\n\n\n\n

3-tablespoons light olive oil.<\/p>\n\n\n\n

8-oz. Button mushrooms \u2013 sliced.<\/p>\n\n\n\n

2-cups baby spinach \u2013 chopped.<\/p>\n\n\n\n

10-oz. Brie – sliced.<\/p>\n\n\n\n

2-oz. Blue cheese \u2013 crumbled.<\/p>\n\n\n\n

1-red onion – sliced.<\/p>\n\n\n\n

Kosher salt and freshly ground black pepper to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. Spread the chips onto a 13 x 9-inch baking tray. Place a skillet over medium heat with a little oil and fry the onions and mushrooms \u2013 cook, until browned.  <\/p>\n\n\n\n

Toss the spinach with olive oil and layer over the chips. Scatter the mushrooms, blue cheese, and brie over the top. Bake until the cheese starts to melt, but don\u2019t let it brown.
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7.    Nachos Pizza Supreme<\/h3>\n\n\n\n

Nachos and pizza in the same meal! Yes, your dreams have come true. This recipe stacks your nachos with sliced pepperoni for a classic Italian pizza taste.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag corn tortilla chips.<\/p>\n\n\n\n

1-can tomato paste.<\/p>\n\n\n\n

12-oz. Cherry tomatoes \u2013 chopped.<\/p>\n\n\n\n

\u00bd-teaspoon oregano.<\/p>\n\n\n\n

Kosher salt to taste.<\/p>\n\n\n\n

16-oz. Shredded mozzarella cheese.<\/p>\n\n\n\n

6-oz. Pepperoni –  sliced thin.<\/p>\n\n\n\n

2-sweet peppers \u2013 seeded and sliced.<\/p>\n\n\n\n

1-red onion – sliced.<\/p>\n\n\n\n

\u00bd-cup Kalamata olives \u2013 pitted and sliced.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. Arrange chips in a 143 x 9-inch baking dish. <\/p>\n\n\n\n

In a mixing bowl, add the tomatoes, tomato paste, oregano, and 3\/4 teaspoon salt \u2013 whisk to combine.<\/p>\n\n\n\n

Spoon mixture over chips and sprinkle more cheese over the top of the chips \u2014 top with pepperoni and onions, olives, and peppers.<\/p>\n\n\n\n

Bake in the oven for 10 to 15-minutes until the cheese melts and starts to brown.<\/p>\n\n\n\n

Serve with sour cream, salsa, and guacamole on the side.
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8.    Bacon and Pineapple Nachos <\/h3>\n\n\n\n

Everything tastes better with bacon \u2013 and nachos are no exception. This recipe for bacon and pineapple nachos is tasty and refreshing. We decided to get creative with this recipe and switched the traditional corn chips for crispy tater tots \u2013 trust us; you\u2019ll love this recipe!<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-bag tater tots.<\/p>\n\n\n\n

\u00bd-lb. Honey smoked back bacon \u2013 cut into strips.<\/p>\n\n\n\n

\u00bd-lb. Pineapple \u2013 diced.<\/p>\n\n\n\n

2-chipotle chilies packed in adobo sauce.<\/p>\n\n\n\n

3-tablespoons orange juice.<\/p>\n\n\n\n

1-large bag tortilla chips.<\/p>\n\n\n\n

8-oz. Brie cheese.<\/p>\n\n\n\n

1-cup salsa verde.<\/p>\n\n\n\n

1-jalape\u00f1o \u2013 sliced thin.<\/p>\n\n\n\n

\u00bd-cup chopped cilantro – for garnish<\/p>\n\n\n\n

Kosher salt and freshly ground black pepper<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat oven to 375F.<\/p>\n\n\n\n

Place a skillet over high heat and add the oil. When the pans got, add the bacon and cook for 4-minutes until crispy. Remove the bacon from the pan and drain on paper towels. Chop the bacon into bits. Fry the pineapple in the bacon grease until the edges brown. Remove and set aside.<\/p>\n\n\n\n

Add the adobo sauce, chipotle chilies, and orange juice to the food processor \u2013 blend until smooth.<\/p>\n\n\n\n

Line a baking sheet with foil spread a layer of tater tots and add the bacon, pineapple, and brie. Pour over the pureed sauce and send it to the oven to bake for 10 to 15-minutes until the brie melts, but does not brown. Serve with chopped cilantro for garnish.
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9.    Tinga Chicken Nachos<\/h3>\n\n\n\n

Topped with chicken tinga, guacamole, and grated cheese. This recipe is out of this world! Pro tip: if your tinga is overly juicy, its best to drain it before adding to the nachos to prevent them from going soggy.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag corn tortilla chips.<\/p>\n\n\n\n

1-\u00bd-cups chicken tinga.<\/p>\n\n\n\n

6-oz. Grated Colby-Monterrey Jack cheese. <\/p>\n\n\n\n

1-cup guacamole.<\/p>\n\n\n\n

1-cup sour cream.<\/p>\n\n\n\n

1-radish \u2013 sliced thin.<\/p>\n\n\n\n

Kosher salt to taste.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat oven to 400F. Cover a baking tray with foil and spread a layer of chips on top \u2013 set aside. Place a skillet over medium heat and add the oil. Fry the chicken tinga and sprinkle over the top of the tortilla chips. Add the shredded Colby-Monterrey Jack cheese on top and bake in the oven for 10 to 15-minutes until the cheese bubbles and starts to brown.<\/p>\n\n\n\n

Remove from the oven, top with sliced radish, season with salt, pepper and taco seasoning. Serve immediately with guacamole and sour cream on the side.<\/p>\n\n\n\n

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10.    Asian-Style Nachos<\/h3>\n\n\n\n

Time for something completely different. We\u2019re not sure if they do nachos in Asia, but if we had to guess, this would be the ultimate Asian nachos recipe. If you\u2019ve never had kimchi before, now might not be the time to start. Kimchi has a pungent aroma that new initiates may find unappealing, so leave it out if you\u2019ve never eaten this fermented cabbage salad.<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-\u00bc-lbs. Lean grass-fed ground beef.<\/p>\n\n\n\n

4-cloves minced garlic.<\/p>\n\n\n\n

1-tablespoon minced ginger.<\/p>\n\n\n\n

2-tablespoons soy sauce.<\/p>\n\n\n\n

\u00bd-teaspoon cracked black pepper.<\/p>\n\n\n\n

3-tablespoons light olive oil for frying.<\/p>\n\n\n\n

1-large bag tortilla corn chips.<\/p>\n\n\n\n

1-\u00bd-cups kimchi \u2013 drained.<\/p>\n\n\n\n

1-can nacho cheese sauce.<\/p>\n\n\n\n

2-tablespoons lime juice.<\/p>\n\n\n\n

\u00bc-cup toasted sesame seeds.<\/p>\n\n\n\n

\u00bc-cup chopped cilantro.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. In a skillet, add the oil and add the onions, along with the garlic ginger and soy sauce \u2013 cook for 10 to 15-minutes until the beef browns and crisps. Remove from the pan and let the meat drain on paper towels. <\/p>\n\n\n\n

Line a baking tray with foil and spread a layer of chips on top. Add the beef and drown in cheese sauce. Send to the oven to bake for 10 to 12-minutes until the cheese starts to brown. <\/p>\n\n\n\n

Remove from the oven and top with sesame seeds, cilantro, and kimchi before serving. Garnish by squeezing lime juice over the nachos.
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11.    Shrimp Nachos with Shrimps and Salsa
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You aren\u2019t limited to chicken and beef for your nachos \u2013 any meat will work well with this dish. We put together this recipe idea for shrimp nachos \u2013 give it a try and let us know what you think!<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-large bag tortilla chips. <\/p>\n\n\n\n

1-\u00bd-pounds shrimp – peeled and deveined.<\/p>\n\n\n\n

2-teaspoons lime zest.<\/p>\n\n\n\n

Juice from 3 limes –  divided.<\/p>\n\n\n\n

1-teaspoon crushed Himalayan pink salt.<\/p>\n\n\n\n

1-cup pickled and sliced jalape\u00f1os.<\/p>\n\n\n\n

8-oz. Tomatillos, quartered.<\/p>\n\n\n\n

1-onion \u2013 chopped.<\/p>\n\n\n\n

1-cup chopped cilantro \u2013 divided.<\/p>\n\n\n\n

12-oz. Monterey Jack cheese –  shredded.<\/p>\n\n\n\n

1-avocado \u2013 sliced.<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 375F. Line a baking tray with foil and spread a layer of chips on top. <\/p>\n\n\n\n

In a mixing bowl, add the jalapeno, shrimp, lime juice, zest, and salt.<\/p>\n\n\n\n

Add the onion, tomatillos, remaining jalapeno chilies, cilantro and lime juice to a food processor \u2013 pulse until pureed.<\/p>\n\n\n\n

Place a skillet over medium-high heat and add the oil. Fry the shrimp for 3-minutes until it turns pink. <\/p>\n\n\n\n

Scatter cheese over the chips. Top with shrimp, and the tomatillo sauce. Top with more cheese and send it to the oven to bake for 10 to 15-minutes. Serve with cilantro and sliced avocado on top.
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12.    Ground Lamb Nachos with Chickpeas
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We\u2019ve covered vegetarian, beef, chicken, and shrimp nachos in this recipe guide. For our final method, we use lamb. It\u2019s more challenging to cook lamb properly without it turning tough, so keep an eye on the meat while cooking. The delicious curry flavor in this recipe will make your taste buds dance in delight. <\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1-cup chopped mint leaves.<\/p>\n\n\n\n

\u00bd-cup pickled and sliced jalape\u00f1os.<\/p>\n\n\n\n

1-onion \u2013 diced and divided.<\/p>\n\n\n\n

1-\u00bd-teaspoons ground cumin \u2013 divided.<\/p>\n\n\n\n

2-tablespoons lime juice.<\/p>\n\n\n\n

Kosher salt to taste.<\/p>\n\n\n\n

4-garlic naan breads.<\/p>\n\n\n\n

1-can chickpeas \u2013 drained and rinsed.<\/p>\n\n\n\n

1-teaspoon masala.<\/p>\n\n\n\n

\u00bd-teaspoon paprika.<\/p>\n\n\n\n

2-cups diced the mango.<\/p>\n\n\n\n

2-tablespoons minced ginger.<\/p>\n\n\n\n

4-cloves minced garlic.<\/p>\n\n\n\n

1-lb. Ground lamb.<\/p>\n\n\n\n

1-teaspoon ground coriander.<\/p>\n\n\n\n

\u00bd-cup full-fat Greek yogurt.<\/p>\n\n\n\n

\u00be-cup chopped cilantro.<\/p>\n\n\n\n

Freshly ground black pepper<\/p>\n\n\n\n

METHOD<\/p>\n\n\n\n

Preheat the oven to 400F. Combine \u00bd-cup cilantro with 1-cup mint leaves, 1-jalapeno, \u00bd-teaspoon cumin, half the chopped onion, lime juice, and in the food processor \u2013 pulse to combine. <\/p>\n\n\n\n

Cut the naan bread into quarters and place on a lined baking sheet, along with the chickpeas. Brush both sides with oil and toast for 10-minutes in the oven, flipping halfway. <\/p>\n\n\n\n

In a small mixing bowl, add the remaining jalapeno with the mango, 2-tablespoons of the ginger, garlic, and the chopped onion \u2013 toss to combine.<\/p>\n\n\n\n

Place a skillet over medium heat and add the oil. Add half the mango mix and cook for 1-minute. Add the lamb, masala, cumin, coriander, and paprika \u2013 season with salt and pepper to taste. Cook for 10-minutes until lamb is tender and no longer pink. <\/p>\n\n\n\n

Line a baking tray with foil and add the naan bread. Top with the lamb mixture, and another layer of chips before smothering in the mango sauce. Cook in the oven for 12 to 15-minutes. Season with black pepper, garnish with cilantro and serve with Greek yogurt on the side.<\/p>\n\n\n\n

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