Ultimate Mexican loaded nachos

Don’t we all just love loaded Nachos! With Cricket fever on its high and World cup going on, nachos are probably the best thing to much on while watching the match.

These loaded nachos are

Slightly spicy
and Packed with so much flavour!

There’s just so much going on in these loaded nachos- crispy corn chips, tangy salsa, cheese sauce, corn, jalapenos, olives and other toppings of your choice. These loaded vegetarian nachos will become a party staple in your house whenever guests are over. It's an explosion of flavour in your mouth with nothing else like this to match up to!

This recipe starts by first preparing  my Restaurant style salsa and 10 minute Nacho cheese sauce. Once that is done, all you have to do is to take a nice platter and arrange nacho chips and then add the cheese sauce, corn, jalapenos, olives, cilantro (coriander) and salsa one by one. You can omit some of the toppings and add others too like re-fried beans, sour cream, avocado and more.


If you have always wondered how to make your favourite restaurant appetiser at home, then you must try these loaded nachos! The highlight of these loaded nachos is salsa and cheese sauce. The salsa is so good that you would want to add it to everything like wraps, burritos, fajitas. Cheese sauce also has all the right notes and is cheesy, salty and immensely rich.

These ultimate loaded nachos will be perfect for a Mexican night and will pair really well with Mexican Black bean and tortilla soup, Mexican black bean tacos, Spicy Potato tacos and Mango chilli lemonade.


Nacho chips (I use Cornitos/Doritos brand)
Restaurant style  salsa (Recipe here)
10 minute Nacho cheese sauce (Recipe here)
1 cup boiled corn
2-3 Tbsp sliced olives
10-15 jalapeno slices
Chopped cilantro


Empty packet of Nacho chips onto a platter.

Top with generous amount of cheese sauce followed by corn, olives, jalapenos, cilantro.

Add salsa towards the end and serve immediately.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Looking for Mexican recipes, try these

12 Must try Mango recipes

Nothing says summer like mangoes. Some like to eat mangoes plain and whole while others like experimenting with them. Whether its Alphonso, Kesar, Langda, all of these varieties are special and taste amazingly different on their own. Most of the restaurants feature Mango specials on their menu when mangoes are in season then why should you miss out on these amazing recipes!

Mango chilli lemonade

Mango and cream cheese ice cream

Mango chia seed pudding

Mango Colada Smoothie bowl (Vegan)

Chia pudding and granola parfait with mangoes

 Creamy Mango shrikhand

Mango Sunshine smoothie - Vegan and Gluten free

Spicy Mango-mint salad dressing

Mango salsa

Mango Salad with Mango-mint dressing

Tropical Mango-spinach layered smoothie

10 minute Nacho cheese sauce

There is something so addictive about Nacho cheese sauce that I keep going for more and just cannot stop.  I have bought tons of cheese sauce jars in the past but not anymore! I tried making cheese sauce at home and it turned out absolutely perfect.

As promised in my last post in which I shared recipe of Ultimate Restaurant style salsa, I am sharing recipe of this 10 minute Easy Nacho cheese sauce which is rich, tangy, cheesy and so so good  you guys!

Made with just 6 ingredients, this sauce will become your favourite to make over the weekend or when guests visit. Adding a pinch of taco seasoning makes this sauce even more delicious but don't freight if you can't find it. Its an amazing Mexican dip and kids are going to absolutely love it!

You are gonna wanna eat this sauce with everything- nachos, potato chips, wedges, fries. Sure it's nacho cheese sauce and its best eaten with nachos but it can be also served as a fondue with crudites like blanched broccoli, baby-born, carrots, bell peppers, cherry tomatoes and toasted croutons.

This cheese sauce with nacho chips will be perfect for Mexican night and will go really well with Mexican black bean tacos, Spicy Potato tacos with Mango salsa and Mango chilli lemonade.

You can make this cheese sauce cheesier or spicier according to your liking and even add it over enchilladas, burritos. It will refrigerate well in an air-tight container for 2 days.

Quick, easy and cheesy Nacho cheese sauce which is perfect for serving with nachos, tacos, burritos and potato wedges

Type: Appetiser
Diet: Vegetarian
Serving: Make about 1 cup


1 tsp butter
1 tsp plain flour
1 cup milk (room temperature)
1/2 cup grated cheese (I used Amul cheese)
pinch of turmeric
pinch of taco seasoning (optional)


Start by melting butter in a saucepan. Add flour and stir continuously using a whisk.

When the roux (Flour+butter) slightly changes colour , slowly add in milk and keep whisking continuously.

Keep whisking until all the roux is combined in milk.

Next, season with salt and simmer on low heat for 5 minutes.

Now add cheese, turmeric and taco seasoning and stir everything together again with whisk.

Once all the cheese has melted, taste and adjust flavours. (You can add more cheese or swipe taco seasoning with mixed herbs,chilli flakes, black pepper etc.)

Serve with nacho chips, potato wedges, raw vegetables or roasted vegetables. This sauce can also be used to make Loaded Mexican nachos.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.

Incase you are looking for appetiser recipes, try these

Ultimate Restaurant style salsa

I bring to you the Ultimate restaurant style salsa recipe! It's so good that I have honestly lost count of how many times I have made it till now. It takes just 10 minutes and it's the only recipe of salsa you will every need, tastes much much better than the ones you get at restaurant.

Its tangy, zingy, spicy and bursting with freshness of coriander and coriander seeds.

When we talk about Mexican food, salsa really is quintessential to this cuisine which is served with tacos, burritos, nachos and many more dishes. Without salsa, no Mexican dish is complete and I just love how everyone keeps going for more of it and cannot resist it. This salsa is so delicious that once you make it, you will want a batch of it all the time in your refrigerator.(Stays good in fridge for 2 days)

I love Mexican cuisine as much as I love Italian food. While Italian food is know for its simplicity, Mexican food is characterised by spicy, smoky, garlicky and sour elements. Mango salsa on the blog is one of my favourite things to eat this time of the year. Its great as a salad and tastes equally delicious with nacho chips or khakhara.

Served with nachos, lavash or pita chips, this salsa makes for a great appetiser when you have guests over.  Just like Classic hummus and Green goodness hummus, this salsa is also an amazing dip to host large group of people. It can be added in burritos, wraps and tacos like this Mexican black bean tacos or Lebanese grilled vegetables tacos. You can also use this salsa and home-made nacho cheese sauce to make Loaded Mexican nachos. I'll share both the recipes in my coming posts.


3 medium tomatoes- blanched for 5 minutes
1 medium onion- chopped
3-5 jalapeno slices
1 tsp fresh coriander seeds
1/2 cup fresh coriander
½ tsp Lemon juice
2 Tbsp Ketchup
3-4 drops of Tobasco
Salt to taste


Add onion, coriander and coriander seeds in the processor and pulse 3-4 times until onions are very finely chopped. Tip them in a bowl and keep it aside.

In the same processor, add chopped tomatoes, jalapenos, salt, tobasco, ketchup, and lemon juice.

Pulse again till tomatoes are well blended with a slightly coarse texture.

Mix these tomatoes properly in the bowl with onions. Taste and adjust seasoning.

Chill and serve with chips and nachos. 

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

                  Follow me on FacebookPinterest and Instagram for regular update on new recipes.

More Mexican recipes you can try

Spicy watermelon popsicles

Are you feeling the heat  already? Mumbai is getting hot and humid by the day and these frozen watermelon Popsicles is all I want to cool myself down!

Speaking of things which help you cool down, you must try my home-made Thandai recipe which has ingredients like fennel seeds, poppy seeds and melon seeds with natural cooling properties. Also Mocha Banana shake is cold, insanely chocolatey and banana in it provides instant energy and keeps you full for long time.

Coming back to this popsicle, do you often eat watermelon with kala namak? How yummy know! Well these popsicles are even better - iced cold, spicy, minty with right notes of sweet and sour. Such a treat in summers!

This popsicle is best eaten when you are thirsty and tired and want something refreshing and energising. Since it doesn't have any added sugar, its also great as a dessert. You can even serve these instead of welcome drinks to your guests.I am sure they are going to love it in this heat.

Kids love popsicles and they are going to absolutely flip after tasting these. Fruit popsicles is an amazing way of increasing fruit intake of kids.

While I love watermelon and I have used it before in other recipes too like Watermelon Gazpacho, Watermelon and tomato salad with basil vinaigrette and Watermelon Jalapeneo Lemonade, this watermelon popsicle is my new favourite way of eating watermelon.

They are so yummy that you won't be able stop at just one!

Refreshing , sweet-sour and spicy watermelon popsicle to beat the summer heat

Type: Popsicle/Frozen dessert
Diet: Vegetarian
Serving: 4 popsicles


1+1/2 cup fresh watermelon juice (Strained)
1 Tsp honey
1 Tsp lemon juice
1/2 Tsp pink salt
1/2 Tsp red chilli powder
few mint leaves


Add honey, lemon juice, chilli powder, pink salt and mint leaves in the juice and mix everything together.

Take popsicle moulds and fill them with watermelon juice.

Place the moulds in freezer and freeze for 1 hour.

Remove mould after 1 hour and insert popsicle sticks.

Return moulds to the freezer and freeze untill firm or atleast 4 hours.

To remove popsicles, keep them out of freezer for 5 minutes and then remove.

Enjoy immediately.

More recipes to cool down during summers