Cheesy Chicken Keema Nachos With Spicy Salsa

by Zarina
Chessy Chicken Keema Nachos With Spicy Salsa

Up your snacking game with these loaded chicken keema nachos… blue corn, and smokey tortilla chips layered with copious amounts of melty cheese, spicy masala salsa, sliced avocado and jalapeños… so moreish, just the ultimate snacking party food!

Find Punjabi Mama’s chicken keema recipe on the blog, which I put up a few days ago… I had promised some variations other than toasties and lettuce wraps, so here you go…  This salsa is next level as I’ve ‘masalafied’ (my made-up word 🤣) it, and it goes so beautifully with everything else.  Always a favourite, so easy to make using leftover mince of any sort…. I literally remove the dish from the oven, set it down on the table, and the entire contents vanish within seconds!!

Chessy Chicken Keema Nachos With Spicy Salsa

Chessy Chicken Keema Nachos With Spicy Salsa

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Tortilla chips of choice - I used blue corn and plain salted
  • 350g Prepared chicken keema, heated
  • 100g Grated cheese of choice - I used a Monterey Jack and mozzarella
  • 1 Avocado Sliced
  • 1 Jalapeño sliced thin
  • Cooking oil
  • 3 tsp Chana dal
  • 8 Garlic cloves, crushed
  • 1 Large onion
  • 5 Dried red chillis
  • 4 large tomatoes diced
  • 1 tsp Salt
  • 1/2 tsp Mustard seeds
  • 15 Curry leaves


  1. To make the SALSA: heat a little oil in a saucepan on medium heat and toast the chana dal for a couple of minutes until golden, set aside.
  2. In the same pan, sauté the red chillis, garlic and onions until soft, then add the tomatoes and salt.
  3. Continue to cook until the tomatoes soften, around 5 minutes
  4. Transfer the mixture to a food processor along with the chana dal and blitz to a paste, remove contents to a bowl and set aside
  5. Heat a little oil in a small saucepan on medium heat, add the mustard seeds and wait for them to pop, then add the curry leaves and sauté until they get slightly crispy
  6. Mix the mustard seeds and curry leaves into the tomato mixture, set aside
  7. Pre-heat the oven to 180C 
  8. To assemble the NACHOS: Layer tortilla chips onto the bottom of an ovenproof serving dish, add half the grated cheese and half the chicken keema over the top.
  9. Repeat this process with another layer of tortilla chips, then the remaining grated cheese and keema.
  10. Pop the dish into the oven for 5-7 minutes until the cheese has melted and the tortilla chips are starting to colour slightly. Keep an eye on it as you don’t want the chips to burn.
  11. Remove the dish from the oven, dot the spicy salsa all over, add the avocado slices and jalapeños
  12. Serve hot with any remaining salsa on the side for dipping. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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