Crunchy Nachos Bread With Beef
Prep Time
2 h 20 min
Porties
Serveert 11
Niveau
Easy
If nachos and stuffed bread had a delicious love child, it would be these crispy, cheesy nacho bread! Imagine soft bread filled with a spicy, cheesy meat mixture, rolled in crunchy nacho crumbs, and fried to golden perfection. It’s like a party snack and comfort food rolled into one—literally! Serve them warm with guacamole, sour cream, or extra chili sauce, and watch them disappear faster than you can say more, please!
Ingrediënten
If your kitchen is cold, let the dough rise in an oven that is turned off but with the light on and a warm bowl of water inside. This creates an ideal warm environment.
Let the meat mixture cool completely and drain it on paper towels if it contains too much moisture. This prevents the dough from becoming too wet.
Ensure that the nacho crumbs are not too fine. A coarser texture adds extra crunch.
Use a thermometer to keep the oil at 175°C. If the temperature is too low, the rolls will be greasy; if too high, they will brown too quickly without cooking through.
Fry in small batches to prevent the oil temperature from dropping too much.
Serve with guacamole, sour cream, or extra chili sauce for even more flavor!
Experiment with different cheeses like cheddar and mozzarella.
If nachos and stuffed bread had a delicious love child, it would be these crispy, cheesy nacho bread! Imagine soft bread filled with a spicy, cheesy meat mixture, rolled in crunchy nacho crumbs, and fried to golden perfection. It’s like a party snack and comfort food rolled into one—literally! Serve them warm with guacamole, sour cream, or extra chili sauce, and watch them disappear faster than you can say more, please!
Stappenplan
1 Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes. |
2 Add the beaten egg, butter, flour, and salt. Knead for 10-12 minutes until smooth. |
3 Cover and let the dough rise in a warm spot for 1 hour or until doubled in size. |
4 Heat the olive oil in a pan. Add the onion, red bell pepper, and salt. Cook until softened. |
5 Add the ground meat, cumin powder, red bell pepper powder, garlic powder, cayenne powder, black pepper, and salt. Cook for about 7 minutes, breaking up the meat as it browns. Stir in the parsley, jalapeños, and chili sauce. Mix well. Sprinkle the grated cheese on top and let it melt. Remove from heat and let the mixture cool. |
6 Grind the nacho chips into coarse crumbs using a food processor. |
7 Deflate the dough and divide it into 11 equal pieces of about 60 g each. Shape each piece into a ball. |
8 Roll out a dough ball into a circle of about 13 cm. |
9 Place a slice of cheese on the dough and optionally add sauce to taste. Spoon a portion of the meat mixture on top. |
10 Fold the top and bottom of the dough inward. Then fold the left side inward and roll the dough over the filling. |
11 Pinch the edges tightly to prevent the filling from leaking during frying. |
12 Turn over the dough and brush them with the beaten egg. Then coat them in the ground nacho chips and place them on a baking sheet lined with parchment paper. Let them rise in a warm place for 30 minutes. |
13 Heat a layer of sunflower oil to 175°C (350°F). Fry the nacho bread in batches until golden brown and crispy. Drain on paper towels. |
