Dhaba-Model Saag Meat Recipe: Give Winter-Particular Saag A Meaty Twist

The winter season is incomplete if you don’t do that special saag at least once during that time! Saag is one of those classic recipes that we can never get enough of. In fact, many are even waiting for winter to get their hands on the fresh produce and prepare this delicious dish! Saag is a popular North Indian recipe that originated in Punjab. It consists of spinach, mustard greens and collard greens, among other things. Served with Makke Ki Roti/Naan, Gur and oodles of Ghee, it enchants enjoyment in every bite! However, if you want to add a meaty twist to the regular saag sabzi then look no further. We have exactly what you need. Here we bring you a new and delicious Dhaba style saag meat recipe!

(Also read: This winter special Palak Ka Saag recipe will make you forget about everything else)

Once you make this recipe we are sure you will keep coming back to it. The meaty and juicy texture of mutton combined with the savory flavors of saag are simply irresistible. This recipe is best when you want to surprise your family with your cooking skills or when there is a special occasion to celebrate. This Dhaba style saag meat is loved by people of all ages. Find the recipe below:

Dhaba-style Saag Meat Recipe : How to cook Dhaba-style Saag Meat

First, heat three tablespoons of olive oil in a pan, add the ginger, garlic and onion and sauté for two to three minutes. Add pieces of mutton and cook for five minutes or until meat is tender. Then add roughly chopped mustard leaves. Cover and cook until the mutton is tender. Next add coarsely chopped spinach and stir. Now add the chopped green chillies, season with salt and stir well. Once the dish begins to cook, you can customize the masalas to your liking. Let it cook for another five minutes before serving. Then garnish with chopped ginger and serve!

For the complete recipe of this Dhaba-style saag meat, click here.

Try this delicious meaty recipe today and let us know how you liked it!

Nashville-Type Scorching Tofu Sliders Recipe

Nashville Hot Chicken is seasoned with a hefty dose of ground cayenne pepper and hot sauce, deep-fried, and then topped with a final layer of spicy oil. In these vegetarian sliders, hot butter gives mild tofu with an extra spicy kick reminiscent of the chicken that inspired it. Tofu is high in water content, but a quick dredge in rice flour and a dip in batter creates a barrier that prevents excessive splashing during frying. The carbon dioxide in the seltzer keeps the dough light and airy, perfect for tender tofu. (This is also a great trick for frying vegetables and shrimp.) The result is a golden sandwich filling with a crispy outside and a soft center. For larger sandwiches, fill normal hamburger buns with two pieces of the deep-fried tofu and finish with the toppings.

Recipe: Make restaurant-style Baked Tacky Pasta at house with a well being twist

they say pasta is like tape, it fixes everything and we can’t agree anymore because eating pasta makes us wonder where all our problems have gone. Since for us home is where there is pasta, we decided to dig up a smacking pasta recipe to maintain our Monday blues.

Life is all about exploring pasta dishes, and if you’re looking for a quick midweek dinner, this baked cheesy pasta promises to be a crowd-pleaser. Check out the easy recipe below and thank us later.


Ziti / penne pasta – 250 g

Tomatoes, blanched – 5 medium

Onions (chopped and sliced) – 3 medium-sized each

Garlic (chopped) – 10 cloves

Basil leaves – ¼ cup

Spinach leaves (blanched) – 1 bundle

Cottage cheese (grated) – 1 cup

Grated cheese – 1 cup

Cheese sauce – 1 cup

Dry herbs – ¼ cup

Salt – to taste

Pepper – a pinch

Sunflower oil – 2 tbsp


Cook the ziti / penne pasta with a little salt until al dente. Remove from hot water and set aside in cold water.

For the pasta sauce – blanch the tomatoes. Heat oil in a pan, add chopped onions and garlic (half the amount above), mix blanched tomatoes, salt, basil, peppercorns, herbs and ¼ of fresh basil.

Let it cook until the tomatoes are fully cooked and mashed. Let cool and stir until smooth. Heat Godrej oil in another pan, fry the onions and garlic. Add the blanched spinach, season with salt and sauté for a few minutes.

Set aside and let cool. Take a baking dish, grease it with a little sunflower oil and coat the bottom with pasta sauce, then the pasta with the spinach mixture.

Add the grated or crumbled cottage cheese, grated cheese and sprinkle with dry herbs. Repeat this layer 2 times or until it reaches the top level of your baking dish and finally top it with cheese sauce and herbs.

Bake for 15 minutes at 135 ° C, until the top layer is gratinated. Garnish with basil leaves and serve with garlic bread.

(Recipe: Godrej Group)


In addition to being cheap and easy to prepare when not served raw, spinach is known to contain 28.1 milligrams of vitamin C in a 100 gram serving, as stated by the United States Department of Agriculture (USDA). Because it is high in fiber and water, it promotes a healthy digestive tract by preventing constipation.

The leaves of the spinach are also rich in protein, iron, vitamins and minerals. The vitamin A it contains moisturizes the skin and hair, while the vitamin C it contains gives skin and hair structure and the iron content keeps hair loss in check.

Not only does it help treat diabetes and prevent cancer, but it also helps prevent asthma and lower blood pressure.

Loaded with the goodness of healthy fats and milk proteins, paneer, or cottage cheese, helps build a strong immune system that is currently a top priority for everyone amid the Covid-19 pandemic, supports normal digestive system function and builds better bones and teeth thanks to its high calcium content. Not only is it an essential ingredient in weight loss programs, but it is also an ideal food for diabetics and reduces the risk of cancer.

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Recipe: Brush apart Monday blues with avenue fashion pav bhaji

Although the Pav Bhaji recipe was originally created for textile factory workers in Mumbai, this Indian fast food dish is popular across the country for lunch or dinner, but it is a preferred brunch choice of many desserts. If you follow our advice, you will never have lunch with a person who doesn’t put butter in their pav-bhaji plate.

Trust us, you don’t need that kind of negativity in your life! Do you fancy street food tonight? This smacking recipe from street style Pav Bhaji by head chef Sanjyot Keer can be prepared in just 30-35 minutes, serves 7-8 people and is sure to take all the Monday stress away.


Coriander seeds 5 tbsp

Cumin seeds 3 tbsp

Cloves 20-22 No.

Star anise 4-5 No.

Black cardamom 5-6 No.

Cinnamon 3-4 sticks

Bay leaf 4-5 No.

Cashmere red chillies 20-25 No.

Fennel seeds 3 tbsp

Kasuri Methi 2 tbsp

Turmeric powder ½ tsp

Dry ginger powder ½ tsp

Hung 1 tsp

Kaala Namak 1 tsp

Aamchur powder 1 tbsp

Salt 1 tbsp


Set a pan on medium heat, heat the pan moderately, reduce the heat, add coriander seeds & jeera seeds, roast on a low flame for 1-2 minutes, add the remaining whole spices and roast on a low flame until they smell nice. Finally add the Kasuri-Methi & briefly toast for 5 seconds.

Put the roasted spices on a plate and allow to cool to room temperature, after cooling down in a grinding glass and add the spice powder, grind to a fine powder. You can grind them in batches.

Your Pav Bhaji Masala is ready, you can use the masala directly or pass it through a sieve. Store in an airtight container, shelf life in the refrigerator for up to 2-3 months, use accordingly.

Preparation –

Ingredients for red chili paste:

Kashmiri red chillies 15-20 no. (Pitted & soaked)

Water as needed

Ingredients for garlic paste:

3/4 cup garlic cloves

Water as needed

Ingredients for cooking vegetables:

Boiling water

Phool gobhi 1 medium in size

Bunny Matar 3/4 cup

A pinch of Haldi powder

A pinch of salt


For red chilli paste, put the soaked red cashmere chillies in a blender, add water as required and grind to a fine & liquid paste.

For garlic paste, put the garlic cloves in a blender grinder, add water as required & grind to a fine and thin paste. The consistency should be watery.

To cook the vegetables, put water to a boil in a stock pot, add the vegetables, haldi and salt, cook and cover until soft and cooked through. Once it’s cooked, strain the water and set aside.

Ingredients for basic bhaji:

Butter 50 g + oil 2 tbsp

Jeera seeds 2 tsp

Onions 2-3 medium-sized (chopped)

Paprika 2 medium-sized (chopped)

Potatoes 7-8 medium-sized (cooked & mashed)

Tomatoes 7-8 medium-sized (chopped)

Boiled green peas

Boiled cauliflower florets

Beetroot 1 medium (cooked & grated)

Fresh coriander a handful (chopped)

Salt to taste

Prepared Pav Bhaji Masala 2 tbsp

Cashmere red chilli 1 tsp

Dhaniya powder 1 tbsp

Haldi powder ½ tsp

Kasuri methi 1 tsp

Green chilli paste (paste made from 2 green chillies)

Prepared garlic paste 7-8 tbsp

Prepared red chili paste 7-8 tbsp

Hot water as required

Ingredients for Tadka:

Butter 50 grams

A pinch of jeera seeds

Prepared red chili paste 4-5 tbsp

Garlic paste / water 2-3 tbsp

Pav Bhaji Masala 1 tsp

A pinch of garam masala

Salt to taste

Freshly chopped coriander leaves

Butter as desired

Lemon juice 1 tsp


Put a large tawa on medium heat, add butter and oil, keep adding jeera and crackling, add onions and cook until they turn pink.

Keep adding peppers and cook on a high flame for 2-3 minutes.

Add the cooked & chopped vegetables, salt, prepared Pav Bhaji Masala, spice powder & green chili paste, mix well & try to chop the vegetable pieces with the spatula.

Further add the prepared garlic and chili paste, mix well and first add 1-2 cups of hot water, now use a Pav Bhaji pounder and start mashing the bhaji really well, keeping the flame low and mashing until the bhaji is almost crushed.

You can adjust the consistency of the bhaji by adding extra hot water. I like the consistency of my pav bhaji a little thin, just like the street vendors, you can adjust the consistency of the bhaji to your liking. The entire cooking process takes about 15-20 minutes.

The base of the bhaji is ready, let the bhaji simmer on a low flame until you can prepare the tadka that will be needed on the bhaji.

For tadka, put a pan on medium heat, add butter, jeera, prepared red chili paste and garlic paste, pav bhaji masala and garam masala, cook on a medium flame for 1-2 minutes, continue to add tadka to the bhaji and mix well.

Check the spices and adjust the salt to taste.

Also, add freshly chopped coriander leaves, butter and lemon juice, mix everything well and cook over medium heat for 2-3 minutes, your bhaji is ready to be served with a nice soft butter pav.

Ingredients for the red chilli garlic chutney:

Oil 3-4 tbsp

Jeera seeds 1 tsp

Prepared chili paste ½ cup approx.

Prepared garlic paste ½ cup approx.

Salt to taste

Pav Bhaji Masala 1 tsp

Garam Masala 1 tsp

Jeera powder 1 tsp

Kala Namak 1 tsp

Green chilli paste (paste made from 2 green chillies)

Fresh coriander 1 tbsp (chopped)

Lemon juice 1 tsp


Put a pan on medium heat, add oil and add all the remaining ingredients one after the other, stir and cook over medium heat until the oil separates from the chutney, your red garlic chutney is ready, serve as a seasoning with hot pav bhaji.

Ingredients for assembly:

Fig. 2 No.

Butter 2 tbsp

Chutney with red garlic 2 tsp

Fresh coriander 1 tbsp


Cut the patch in half, leaving the end intact.

Place a tawa or pan on medium heat, add butter, red garlic chutney, and fresh coriander, mix and place the pav on top of the tawa, butter the pav all the way and cook briefly for a soft pav You can toast it a little further if you want the pavs to have a slightly golden brown color and a crispier texture.

Your bhaji and hot soft pav are ready. Serve Garma Garam with some cucumber, chopped onions and lemon along with the red garlic chutney and don’t forget to top it with butter on a hot bhaji.

Enjoy this amazing street style Pav Bhaji with your family and friends.

(Recipe: Chef Sanjyot Keer)

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Recipe: Turkish-Model Eggplant With Tomatoes

Photo by Sarina Petrocelly

Every now and then a trip to the farmer’s market ends with an exotic new dish.

This braised aubergine is part dip, part starter and goes perfectly with a warm naan or flatbread. It makes the most of the summer’s fresh produce by slowly cooking everything and then letting the flavors blend together.

If you want to try a more traditional version of this dish, give this a try This one here. I’ve taken the liberty of streamlining the process and using a one-pot cooking method for easier cleaning. This simple recipe is vegan too, so give it a try next time you see beautiful eggplants for sale. The vegetable lovers in your life will thank you!

Turkish style eggplant with tomato recipe:

Ingredients (for 4 to 6 people):

  • 2 lbs. Eggplants (1 large or several smaller), washed and cut into 2.5 cm pieces
  • 4 T. olive oil
  • 1 pound of ripe tomatoes, washed and roughly chopped
  • 1 medium yellow onion, peeled and roughly chopped
  • 2 cloves of garlic
  • 1 large hot paprika (I used a Korean longhorn pepper), washed and roughly chopped
  • Garlic powder, salt and pepper to taste

Eggplant, naan


Start preparing your fresh vegetables. Wash, clean and roughly chop the aubergines, tomatoes and peppers. Everything will fall apart in the process of cooking so you don’t have to worry about the sizes listed above. Crush the two cloves of garlic and roughly chop them as well.

In a heavy pan, Dutch oven, or instant pot, heat 2 T. olive oil over medium heat. Add the aubergine, season with a pinch of salt and pepper and cook for 20 minutes, stirring occasionally so that it doesn’t burn. Add the rest of the olive oil, chopped onion, garlic, hot peppers, and tomatoes, then continue cooking for 30 minutes. Stir every 10 minutes or so. Season to taste with garlic powder, salt and pepper. Serve warm or at room temperature with fresh naan or flatbread.

Chill any leftovers. This would be a great addition to any sausage board or tapas spread as it is so similar Baba Ghanouja.


  • If the ripe tomatoes aren’t looking great at your local grocery store, use a 15-ounce can of diced tomatoes.
  • The pepper can be any variety you can find, but don’t skip this ingredient. The dish needs that little heat kick. In a pinch, dried paprika flakes will also work.
  • Larger eggplants usually have thicker skins. You can peel alternate strips with a vegetable peeler or even peel them whole. Smaller eggplants have a thinner, more tender skin that breaks up a little when cooked.
  • If you don’t have naan or flatbread to eat, try plain white rice.

Sometimes it’s the simple preparations that make the best dishes. While this braised eggplant won’t win any beauty pageants, you will crave its creamy, exotic flavor after the first taste.

** All photos by Sarina Petrocelly

Do you have a favorite recipe for fresh summer products? How do you prepare eggplants? Share your ideas with us in the comments.

Learn how to expend veg in a punchy, Thai-style salad – recipe | Meals

I first encountered Khao Yum, or Thai rainbow rice salad, at the Noma Food Festival. the MAD symposium in Copenhagen when one morning the Sydney-based Thai restaurateur and organic farmer Palisa Anderson cooked this lively breakfast dish for 600 people. As a noma stagiaire or intern at the time, it was my job to help with this (the festival theme this year was equality, and a diet that supports fair treatment is a core part of my roots to the fruit although the recipe many Contains ingredients, it’s a delicious way to use whatever is in the fridge’s vegetable drawer.

Khao Yum or rainbow rice salad

This vibrant salad is a great way to mix and match various seasonal vegetables. If you want, color the rice brightly blue and / or yellow, making this a fun and exotic dish to use at home: turmeric is usually used to color it yellow and blue pea flowers to color it blue. You can get blue pea blossoms in good health food stores and on the Internet, but you can also use red cabbage: To do this, measure 400 ml of water in a stainless steel pot, bring to the boil, then add 100 g of grated red cabbage and simmer five times. Drain, collect the cooking liquid, then place the cabbage in a bowl and serve with the salad. Add a small pinch of bicarbonate or soda to the cooking liquid, stir to dissolve it, and carefully watch the liquid begin to turn blue. Stir in a second small pinch of bicarb, repeating if necessary until the liquid turns a bright blue (check by placing a spoon on a white plate so you can see the color clearly). If you add too much bicarb, the liquid can start to turn green; When this happens add a little vinegar to make it turn blue again. To cook the rice, pour the blue liquid into a saucepan, add the rice, bring to a boil over medium heat, then cover, reduce the heat very low and cook for about 10 minutes, or until the rice is cooked through and / or all of the liquid has evaporated. Remove from heat, pour into a colander and let cool down.

Serves 4th

250g jasmine rice
5 fried butterfly pea blossoms or 1 teaspoon turmeric powder, for coloring the rice (optional)
3g piece of seaweed
1 tbsp tamari
, or soy sauce
1 dried shiitake mushroom
½ teaspoon rice vinegar
1 small clove of garlic
, peeled and chopped
½ tbsp miso
1 teaspoon fermented bean curd
50g each of 3 seasonal vegetables (e.g. kale, purple sprouting broccoli, carrots, bean sprouts, beetle beans, pumpkin), cut into thin strips or finely chopped
4 tbsp coconut flakes, roasted in a dry pan for five minutes until golden brown
1 stalk of lemongrass, finely chopped
1 grapefruit, peeled, separated into segments and finely grated or diced
8th Macrut lime leaves, finely chopped

To serve
1-2 pinches of dried chilli flakes, or to taste
1 unwaxed lime, cut into wedges

Wash the rice, then put it in a saucepan and cover with two cups of water; If you want to color the rice blue or yellow, add either the dried blue butterfly pea flowers or turmeric powder. Bring to a boil, cover, reduce the heat a lot and cook for about 10 minutes, or until the rice is cooked through and / or all of the liquid has evaporated. Remove from heat and let cool while dressing is made.

Mix seaweed, tamari, shiitake mushroom, rice vinegar, garlic, miso and possibly fermented tofu in a jug. Stir in 125 ml of water and let it steep for 30 minutes. Put the dressing mixture in a blender, puree until smooth, then place in the refrigerator until needed.

For the salad, spoon the rice into the middle of each plate and surround it with small heaps of vegetables and all the other ingredients. Serve with lime wedges, chilli flakes and the dressing.

Recipe: Outdated Wagon Practice American-Model Barleywine

When it comes to barley wine, the American way is to balance all that rich malt and alcoholic warmth with an invigorating dose of hops. Here is a recipe for a partial mash extract that you can drink fresh or lay down for months.

All Access subscribers can download the Beersmith and BeerXML versions of this recipe.
Subscribe today.

To compare and contrast this with a more British-inspired setting, check out our recipe for English style Olde Wagon barley wine. For more information on extract brewing a great barley wine, see No breaks for the bad guys: Barleywine, Done Briskly.


Lot size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
AND: 1,117
FG: 1,026
IBUs: 69
ABW: 12.4%

14 lb (6.4 kg) light colored liquid malt extract (LME)
1 lb (454 g) win
1 pound (454 g) grape sugar
8 oz (227 g) crystal 120L

2.5 oz (71 g) warrior at 60 minutes [49 IBUs]
2 oz (57 g) Centennial at 15 minutes [13 IBUs]
14 g Chinook after 15 minutes [4 IBUs]
1 Whirlfloc tablet after 15 minutes
1 teaspoon (5 ml) yeast nutrient after 10 minutes
2 oz (57 g) cascade at 5 minutes [3 IBUs]
2 oz (57 g) Chinook in the event of flame failure

2 bags of Fermentis SafAle US-05

Grind the grains and put them in a mesh grain bag. Soak in 1 gallon (3.8 liters) of 152 ° F (67 ° C) water for 30 minutes, then raise the temperature to 168 ° F (76 ° C). Remove the bag, rinse the kernels, and add another 5 gallons (19 liters) of water to your kettle, then bring it to a boil. Turn off the heat and add the malt extract in portions, being careful not to burn it. Return the heat and achieve a rolling simmer. Cook for 75 minutes, add hops, whirlfloc and yeast nutrients according to schedule. Cool the wort to 17 ° C, ventilate well and put the yeast on. Let the fermentation continue for at least 2 weeks. When the final weight is reached, pack and carbonate. Let the beer condition for at least 2 months.

To give barrel-aged or spirit character, soak roasted American oak chips in your favorite spirit on the day of brewing. Place the chips in the fermenter about 5-7 days before packing.

Annie Johnson is a seasoned R&D brewer, IT specialist, and national beer judge. Her awards include the 2013 American Homebrewer of the Year awards.

Dalitoye: An Fragrant Konkani Type Dal Recipe You Should Attempt

Indian cuisine is very diverse regionally, but when we talk about the most common foods in India, which are considered staple foods in many households, our most popular comfort food comes to mind – dal. From bright yellow Dal Tadka to creamy Dal Makhni, every Dal differs in taste, texture and cooking method. In addition to taste, they are loaded with health benefits such as: B. High in iron, low in calories, and definitely a great source of protein.

Also read: 9 quick and easy dal recipes to try at home

Dal is a staple food in many Indian households.

The varieties change depending on the region. Punjabi Style recipes have different ways to cook dal, while Maharashtrian dal recipes have their own authentic style. However, today we are going to talk about the Mangalorean Dal Recipe Dalitoye. If you are a Mangaloreian then this is certainly a plus for you, but for those who are not, ‘Dalitoye’ is a typical and popular Konkani-style Dal recipe that uses most of the basic ingredients available in the pantry will be produced. What sets this dal apart from others is the smell and taste of hinges, curry leaves, green chili peppers, red chilies and of course coconut spices. This recipe is very simple and doesn’t require any fancy ingredients.

How to do Dalitoye | Dalitoye recipe:

To start the recipe, all you need to do is soak the pressure cooker toor Dal with enough water and add green chili peppers and oil. Wait for 2 pipes or until they are soft. Put the dal in the blender or you can mash it with your hands. Heat oil in a kadhai, add curry leaves, hinge and dry red chillies, then add the mixture of dal. The last step is to be taken Tadka, Heat coconut oil in a pan and add mustard seeds. Immediately add this tadka to the dal and cover. Garnish with chopped coriander leaves and your dalitoye is ready.

The consistency of Dalitoye soup depends on your preferences. If you want a thick consistency, you can definitely add coconut milk or water.

Click here for the step-by-step detailed recipe.

So go into your kitchen, try this recipe, and let us know how you liked it in the comments section below.

Greek-style Roasted Potatoes Recipe – Greek Metropolis Instances

Greek style fried potatoes.

Let’s get one thing straight: they are addicting!

They can be served alone or accompany roast lamb, chicken, meatballs, souvlakia, or a juicy burger, and the list goes on.

  • 1 kg potatoes, peeled lengthways and quartered
  • 1/2 cup of oil
  • 2 cloves of garlic, crushed
  • 1/4 cup lemon juice
  • 2 teaspoons of dried oregano, crumbled
  • 1 teaspoon of fresh rosemary, finely chopped
  • salt and pepper
Method to make Greek style fried potatoes
  1. Preheat the oven to 175 ° C.
  2. Put the potatoes in 1 layer in a large baking dish.
  3. Mix the remaining ingredients in a bowl and beat with a fork.
  4. Pour this mixture over the potatoes and add about half a cup of water to the side of the bowl, tilting the bowl from side to side to distribute it evenly.
  5. Bake in moderate oven for about 1 hour or until lightly golden.
  6. When you’re done, take the bowl out of the oven.
  7. Let the potatoes cool down a little.
  8. Sprinkle with fresh oregano and enjoy!
Check out our other recipes here:

carbohydrates, Cook, Food, Food porn, Greece, Greek recipes, Greek style potatoes, Greek traditional recipes, How to do, kitchen, Potatoes, recipe, Recipes, Roasted potatoes, salad

Loaded Cuban-Fashion Hen Protein Nachos Recipe and Images

Whether you are preparing for vegetables on the couch and check out the Super Bowl or looking for a divisible snack that is suitable for any occasion, those loaded nachos are the way to go. This recipe makes a hefty four to five servings, which makes it perfect to share with friends. Do this for your next game night or roommate dinner and I promise it will be a crowd puller.

The flavor layers are unreal and each bite is filled to the brim with equal parts of sticky cheese and tortilla crunch. I use Quest protein chips As a base for these nachos, and let me tell you, they didn’t disappoint. They withstood the layers of cheese, toppings, and chicken perfectly, and retained their texture even after baking. Quest protein chips come in a variety of delicious flavors. They contain 19 grams of protein in each bag. So you are basically feeding your body (at least we tell ourselves so to justify eating a whole leaf!). I liked the bold flavors of the chili lime chips mixed with the loaded taco-flavored protein chips, but any tortilla chip would work great with this recipe.

Especially me love to cook my chicken in an instant pot Because pressure cooking in sauce and seasoning makes your chicken breasts so easy to pull apart and shred for the top of your nachos. If you don’t have an instant pot, you can simply cook your chicken breasts in the same liquids and condiments in a conventional oven preheated to 400 ° C for 20-25 minutes.

Read on for the full recipe for your new address Snack on game day.


I used an instant pot to cook the chicken, but you can cook yours in the oven at 400 degrees for 20-25 minutes if you don’t have an instant pot.

Loaded Cuban Style Chicken Protein Nachos Recipe and Photos


  1. 3 sachets of Quest Chili Lime Protein Chips
    3 sachets of Quest Loaded Taco Protein Chips
  1. For the loaded chicken
    2 organic chicken breasts
    1/2 cup of chicken broth
    1/2 cup Trader Joe’s Spicy Taco Sauce (or Enchilada Sauce)
    1 tablespoon Trader Joe’s Cuban seasoning
  1. For the toppings
    1 cup of grated Mexican mixture cheese
    1/2 cup chopped grape tomatoes
    1/4 cup chopped red onion
    1/2 cup canned corn
    1/8 cup chopped jalapeños
    2 small avocados
    1/4-1 / 2 cup cooked black beans
    Fresh coriander
  1. For the “sour cream”
    1 cup of Greek yogurt
    1 tablespoon of onion salt
    1/2 lemon (squeezed)
    Drizzle with olive oil


  1. Add the chicken broth, chicken breast, taco sauce, and seasonings to your instant pot. Seal and cook under pressure for eight minutes.
  2. Cover your baking sheet with parchment paper and lay out your fries evenly. Cut open all of the toppings and set them aside.
  3. Preheat your oven to 350 degrees. Cover your fries evenly with your grated cheese.
  4. Once the chicken is done, release the pressure on your instant pot and carefully mince the chicken on a cutting board with two forks. Put the chicken back in the sauce it cooked in, shuffle around to recoat, and place evenly on top of your fries.
  5. Sprinkle all of the toppings – with the exception of your avocado – evenly over your chips. Bake for 10 minutes or until your cheese is nice and melted.
  6. Mix up your “sour cream”.
  7. Once you’ve removed the nachos from the coating, spread your avocado pieces evenly, sprinkle a little more coriander on top, drizzle your “sour cream” mixture over the entire tray, and serve.


Category poultry, starters Yield 4 servings prep time 10 minutes cooking time 10 minutes total time 19 minutes, 59 seconds