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Indian-Inspired Naan-Chos
Recipes
Ingredients:
– 1 (8-ounce) block Real California Milk paneer cheese, cut into 1/2-inch cubes
– 2 tablespoons olive oil, divided
– 1 tablespoon garam masala, plus more for garnishing
– 1 (8-ounce) bag naan crisps
– 1/2 cup shredded Real California Cheddar cheese
– 1/2 cup Real California Greek yogurt
– 1/2 lime, juiced
– 1 cup canned black beans, drained and rinsed
– 1 cup homemade or store-bought mango chutney
– 1/2 small red onion, thinly sliced
– 1 small jalapeño, thinly sliced
– 1/4 cup roughly chopped fresh cilantro
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Directions:
Prep time: 10 minutes
Cook time: 9 minutes
Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. In a large bowl, toss paneer, 1 tablespoon olive oil and garam masala together until coated.
Heat remaining oil in a large skillet over medium heat. Add paneer and cook, flipping occasionally, until light golden-brown, about 3 to 4 minutes. Transfer to a paper-towel-lined plate.
Place chips in an even layer on prepared baking sheet. Sprinkle with cheddar cheese, and bake until melted and light golden brown, about 3 to 5 minutes.
Combine yogurt and lime juice in small bowl.
Top with paneer, black beans, dollops of chutney, red onion and jalapeños. Drizzle with yogurt mixture and garnish with cilantro. Serve and enjoy.
Yield: 4 servings
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.