Best Naan Chos Recipes

Chicken Tikka Masala Naan-Chos Recipe by Tasty image

Provided by Deep Indian Kitchen

Yield 4 servings

Number Of Ingredients 14

½ cup greek yogurt
¼ cup cilantro, chopped
2 tablespoons scallion, sliced
¼ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1 lime, juiced
1 box Deep Indian Kitchen Garlic Naan
3 packages Deep Indian Kitchen Chicken Tikka Masala
1 cup shredded colby jack
½ small red onion, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons scallion, chopped
1 jalapeño, sliced thin, optional

Steps:

Preheat the oven to 450ºF.
Raita: Place all ingredients in a small bowl and mix until well incorporated. Set aside.
Naan-chos: Defrost Deep Indian Kitchen Garlic Naan and cut each piece into approximately 7 triangles. Place in a single layer on a parchment paper-lined baking sheet. Bake for 10 minutes.
Cook 3 boxes of Deep Indian Kitchen Chicken Tikka Masala according to package instructions and set aside to cool for 5 minutes.
Remove the rice from the tikka masala meals and save to use in another meal. Remove the chicken from the sauce and dice into small pieces. Toss the chicken and sauce in a small bowl and then top the baked naan with this mixture.
Sprinkle the chicken with the shredded Colby Jack cheese and bake for an additional 5-10 minutes or until the cheese is melted.
Remove the pan from the oven and top the naan-chos with dollops of raita, red onion, cilantro, scallion, and optional jalapeño.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 35 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, Sugar 7 grams

Italian Naan-chos image

Provided by Lori McLain @lmclain

Categories Chicken

Number Of Ingredients 10

1 package(s) (of 2) garlic or original naan flatbreads
2/3 cup(s) alfredo sauce or other white cheese sauce
1 cup(s) shredded mozzarella or Italian blend cheese
1 cup(s) sliced grilled chicken
1/4 cup(s) sliced black olives
1/4 cup(s) sliced pepperoncini peppers
1/4 cup(s) sweet banana pepper rings
1/4 cup(s) marinated red pepper strips
1/2 cup(s) thinly sliced red onions
1/2 teaspoon(s) Italian or bruschetta seasoning

Steps:

Preheat oven to 375 degrees. Spray the two naans on both sides with a little cooking spray. Cut each naan into 10 triangles.
Place the triangles on a large baking sheet. Place in 375 degree oven for 8-10 minutes or until lightly brown and crispy.
Remove from oven and arrage the naan chips on an oven-safe skillet or dish. Drizzle with the alfredo sauce. Sprinkle with half of the shredded cheese. Arrange chicken on top of the cheee.
Sprinkle with black olives, peppers, and onions.
Sprinkle with the remaining cheese.
Place back in 375 degree oven, for about 8-10 minutes, until cheese is melted and lightly browned.

Naan-chos image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 22

1/2 cup-extra-virgin olive oil, eyeball the amount
2 cloves garlic, cracked
4 slices Tandoori Naan Bread or Mediterranean flat bread or large pita bread
1 cup grated Parmesan
1 teaspoon poppy seeds
1 teaspoon crushed red pepper flakes, 1/3 handful
A handful chopped parsley leaves
1 teaspoon coarse salt
1 1/2 cups shredded sharp cheddar
1 can chick peas, drained
1/2 lemon, juiced
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper or 1 teaspoon crushed red pepper flakes
Salt
1/3 seedless cucumber, skinned and chopped
1 vine ripe red tomato, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 shallot, finely chopped
2 tablespoons chopped flat-leaf parsley
3 tablespoons fresh mint leaves, from 5 or 6 sprigs, chopped
1 lime, juiced
1 teaspoon coarse salt

Steps:

Preheat oven or toaster oven to 400 degrees F.
Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.