LAYERED NACHO CHIPS

Name: LAYERED NACHO CHIPS
Prep time: 20 min
Cook time: 10 min
Yield: 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

My husband’s favourite. A must for Mexican lovers

Preparation Time
20 minutes

Soaking Time
8 hours

Cooking Time
10 minutes

Makes
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
¾ 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.

To serve

Garnish with chopped jalapenos and serve immediately.

LAYERED NACHO CHIPS

INGREDIENTS

For the red kidney bean mixture

To serve

METHOD

For the red kidney bean mixture

How to proceed

To serve

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