Nacho Snacks Filled With Cheese And Veggies
Prep Time
45 minutes
Porties
Serveert 36
Niveau
Easy
These cheesy veggie nacho bites are the perfect combo of crispy, cheesy, and loaded with flavor. If you’re a fan of crunchy snacks with a twist, you’re going to love these! We’re mixing mashed potatoes, cheddar, and veggies into a delicious filling, then coating them in crushed nachos for that ultimate crunch. The process is super simple: whip up the filling, freeze it, coat it, and fry until golden and crispy. Perfect for snacking, sharing, or serving up at a party with your favorite dips. Trust me, these bites will disappear in no time!
Ingrediënten
Leave the potato-cheese mixture in the freezer a bit longer if it’s difficult to cut. This can help you get cleaner, sharper shapes.
To make the nacho coating extra crispy, grind the nachos into small pieces, but not completely into powder.
Adjust the amount of cayenne powder to suit your taste, whether you like it spicier or milder.
For an evenly golden-brown color, you can use a deep fryer, but if you opt for a pan, ensure the oil is at the right temperature before frying to prevent the bites from absorbing too much oil.
Experiment with different cheeses, like a sharp aged cheese or a combination of mozzarella for a creamier bite.
Serve the bites with a dip, such as guacamole, salsa, chili sauce, or a creamy yogurt dip.
These cheesy veggie nacho bites are the perfect combo of crispy, cheesy, and loaded with flavor. If you’re a fan of crunchy snacks with a twist, you’re going to love these! We’re mixing mashed potatoes, cheddar, and veggies into a delicious filling, then coating them in crushed nachos for that ultimate crunch. The process is super simple: whip up the filling, freeze it, coat it, and fry until golden and crispy. Perfect for snacking, sharing, or serving up at a party with your favorite dips. Trust me, these bites will disappear in no time!
Stappenplan
1 Peel the potatoes and carrots, and cut into cubes. Put in a pan with 900 ml water, and crumble the chicken stock cube over it. Bring to a boil and cook for 10 minutes. Then add the peas and cook for another 5 minutes. |
2 Drain the water and separate the carrots and peas from the potatoes. |
3 Add the butter to the potatoes and mash. Mix in the onion powder, garlic powder, cayenne powder, and black pepper. |
4 Add the grated cheese, cheddar, peas, carrots, and corn to the mashed potatoes. Mix well. |
5 Spread the mixture evenly on a tray lined with baking paper, pressing it down firmly. Cut the mixture into triangle shapes (or any shape you prefer). Place the tray in the freezer for 1 hour to firm up. |
6 Remove the tray from the freezer and use a sharp knife to fully cut out the triangles. Place on a sheet of baking paper. |
7 In a bowl, mix the flour, cornstarch, onion powder, cayenne powder, and black pepper. |
8 Dip the frozen triangles first in the flour mixture, then in the beaten eggs, and finally in the crushed nachos. |
9 Cover the nacho bites and place them back in the freezer. |
10 Heat a layer of sunflower oil in a frying pan over medium heat, or use a deep fryer (175°C / 350°F). Fry the nacho snacks until golden brown and crispy. Drain on paper towels. |
