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| Spicy Nacho Bites |
- Tortilla Chips(see recipe for Tortillas), cut into 10x10cm squares, then halved diagonally into Triangular-Shapes. 4pcs. per portion 200gr
- Chilli Meat Sauce, minced 100gr
- Re-fried Beans 40gr
- Tomato Concasse 20gr
- Cheddar Cheese, grated 175gr
- Cumin Powder 2gr
- Coriander, fresh, finely Chopped 1gr
- Salad Garnish 4ea
- Chilli- Pickles, sliced 6gr
- Sour Cream 160ml
- Guacamole(Avocado) Dip 160ml
- Veg. Oil (for frying) 120ml
- Salt To Taste
- Pepper, black, milled To Taste.
- Lightly fry off the tortilla chips (Triangles) in fresh oil until golden brown all over Remove from the fryer & allow the excess oil to drain off on a paper, kitchen tissue
- Carefully, using a teaspoon, lay on top of each tortilla the chilli meat sauce Add next the tomato concasse, then sprinkling a little curnin & conander on top Adjust the seasoning slightly if required
- Sprinkle over each piece then in equal amounts, the cheese then gratinate carefully under the salamander until golden brown
- Place on top of each Nacho a few chilli-pickle slices, sprinkling also a little more fresh coriander over as well Transfer onto plates with the salad garnishes, sour cream & guacamole dips. Arrange all garnishes & accoutrements in accordance.
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