North's Nachos Recipe

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment or foil.

In a large bowl, combine the corn tortilla chips with 1.5 tsp of the masala spice blend and 1/2 tsp salt. Toss gently to coat chips evenly.

Spread the seasoned chips in an even single layer on the prepared baking sheet, leaving small gaps so chips crisp rather than steam.

Bake in the preheated oven for 5–7 minutes until chips are just heated through and slightly crisp. Remove from oven and set aside (keep oven on for a quick finish later).

Make a béchamel base

In a medium saucepan over medium heat, melt 2 tbsp butter. Once foamy, add 2 tbsp flour and whisk continuously for 1–1½ minutes to cook the raw flour taste but not brown.

Gradually whisk in 1 cup whole milk, smoothing lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon, about 3–4 minutes.

Finish the cheese sauce

Reduce heat to low and stir in 2 tbsp softened cream cheese until melted and incorporated. Remove pan from heat and add 1 cup shredded sharp cheddar in two additions, stirring until completely melted and smooth. Season with 1/4 tsp black pepper and 1/2 tsp masala spice blend, tasting and adjusting if desired. Keep warm on very low heat, stirring occasionally.

If using fresh corn: heat a skillet over high heat with 1 tsp oil, add 3/4 cup corn kernels and cook, stirring occasionally, until charred in spots (3–5 minutes). If using frozen, thaw and pat dry before charring similarly.

Arrange the baked chips on a large oven-safe platter or back on the baking sheet in a single even layer, slightly overlapping for a nacho-style pile.

Drizzle about two-thirds of the warm cheese sauce evenly over the chips so most chips get sauced. Reserve remaining sauce for guests to add as desired.

Scatter 1 cup shredded cheddar evenly over the sauced chips, then place the tray back in the 400°F oven for 2–3 minutes just until the shredded cheddar starts to melt and bind the layers.

Remove tray from oven. Spoon dollops of cilantro chutney (about 1/2 cup distributed) across the nachos.

Evenly distribute the diced tomato (1 cup), diced cucumber (1/2 cup), pickled red onion (1/2 cup), pickled jalapeño (1/4 cup), and charred corn (3/4 cup) over the nachos.

Sprinkle the 3 tbsp sliced scallions and 1/4 cup fresh cilantro leaves over the top for brightness and garnish.

If desired by the guest, serve with 1/4 cup sour cream on the side or dolloped on top (+$1).

Serve immediately while cheese is warm and chips are crisp. Provide extra cheese sauce and cilantro chutney on the side if preferred.

In a small bowl, whisk together 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp garam masala, 1/4 tsp ground turmeric, and 1/4 tsp smoked paprika until homogenous. Use 1.5 tsp to season chips and 1/2 tsp in the cheese sauce; reserve any extra for sprinkling at service.