
Layered nacho chips
My husband’s favourite. A must for Mexican lovers
- Soaking time: 8 hours
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Serves: 2
Ingredients
- 2 ½ cups nacho chips
- Red kidney beans mixture
- 2 tbsp avocado sauce
- 4 tbsp sour cream
- 4 tbsp tomato salsa
- 4 tbsp grated cheese
For the red kidney bean mixture
- 1 cup boiled red kidney bean (rajma)
- 2 tbsp chopped onions
- 2 tbsp chopped tomatoes
- 1 tsp oregano
- 1 tbsp olive oil
- Salt to taste
- 3/4 tbsp red chilli paste
To serve
- 1 tsp chopped jalapenos
Method
For the red kidney bean mixture
- In a non-stick vessel heat the olive oil, add the oregano, onions and saute for ½ a minute.
- Add the tomatoes and red chilli paste and saute for half a minute.
- Add the red kidney bean, salt to taste and 2 tbsp of water, cook for 2 minutes.
How to proceed
- In a baking tray place the nacho chips.
- Place the red kidney bean mixture on top.
- Top with tomato salsa, sour cream and avocado sauce.
- Add the grated cheese on top and bake in a preheated oven for 5 minutes at 170 degrees C.
How to serve
- Garnish with chopped jalapenos and serve immediately.