For Nachos Chips – Combine maize flour, maida, salt, oregano, oil in a deep bowl, mix well and knead into a soft dough using enough water.
Divide the dough into 3 equal portions.Roll each portion using a little plain flour for rolling and prick it evenly with a fork.Cut into 1.5” – 2” strips and then cut equal triangles and keep aside.Heat the Freedom Refined Sunflower Oilin a deep kadhai/pan and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.Repeat steps and make chips in batches.Cool and store in an air-tight container.
For Cheese Sauce – Mix all the ingredients and whisked to smooth consistency. Once done, keep it aside.
For Salsa – Mix all ingredients in a mixing bowl and set it aside.
To serve, arrange Nacho Chips in a large plate, spread beans followed by chicken, then pour cheese sauce on top and sprinkle salsa and serve immediately.