For the Tortilla Chips

1. Make a semi soft dough with the maize flour, salt, All purpose flour and water. I have added turmeric for colour and oregano for flavour.
2. Cover and keep it aside for 15 – 20 mins.
3. Divide it into equal sized round balls and roll into very thin circles. Try to roll it as thinly as possible to get very crispy chips.
4. Cook these tortillas on a hot roti pan on both sides till light brown spots appear. Don’t let the spots become too dark or over cook the tortilla. We only have to par cook it. For more details watch the video.
5. Once they are cooled, With the help of a pastry brush or tissue paper , dust off the excess flour.
6. Cut them into triangles to resemble nachos chips.
7. In a wide frying pan, heat oil. Fry the chips till they become crispy. You will notice that the oil has stopped bubbling when the chips are done.
8. Remove them on a kitchen towel so that excess oil is drained off.

For the Cheese Sauce

1. In a pan, melt butter. Add the all purpose flour and stir continuously. Roast till the raw smell goes off but don’t let the clour darken.
2. Add the milk while stirring continuously. It will begin thickening within 5-7 minutes. Be careful so that the sauce doesn’t stick to the bottom of the pan.
3. If lumps form, you can pass it through a sieve or crush them using a hand blender.
4. Add cheese slices, salt and yellow colour. Instead of yellow colour you can use turmeric powder too. Wait for the cheese to melt completely.

For the Salsa/ Pico De Gallo

1. Mix all the ingredients together in a bowl and mash lightly with a fork. Serve cold.