"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Nacho Stir-Fry Recipe

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Nacho Stir-Fry image
Nachos Stir Fry


This recipe for Nacho Stir-Fry, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pavani Chebolu
Added: Wednesday, March 5, 2008


4 cups tortilla chips (corn chips)
For the stir-fry
1/2 cup onions, sliced
1/2 cup capsicum, chopped
1/2 cup cabbage, thinly sliced
1/4 cup baked beans (canned)
1 recipe salsa, see below
1/4 cup grated cheese
3 to 4 tablespoons milk
1 tablespoon butter
salt and pepper to taste
To be mixed into a salsa
1/2 cup tomato, deseeded and finely chopped
1 spring onion, finely chopped
1 large clove garlic, finely chopped
1 jalapeno pepper (optional), sliced
1 green chilli, finely chopped
1/2 teaspoon sugar
1/2 teaspoon cumin seeds (jeera) powder
salt and pepper to taste
For the garnish
2 spring onions, chopped

Heat the butter and sauté the onions till they are translucent.

Add the capsicum and cabbage and sauté for 2 to 3 more minutes.

Add the baked beans and salsa and mix well. Cook for 1 to 2 more minutes.

Add the cheese, milk, salt and pepper and bring to a boil while stirring continuously.

Place the tortilla chips in a large serving bowl and pour the prepared stir-fry over it. Garnish with spring onions and serve immediately.

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Number Of Servings:
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Personal Notes:
Personal Notes:
A nutritious blend of ingredients quickly sautéed to make a great accompaniment to tortilla chips. Slightly messy, but fun to eat.




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