Nachos Mexicana
Crunchy corn chips smothered in cheese and a colourful topping with a jalapeño chilli kick!
Ingredients
- 1/2 cup Fehlbergs Jalapeño & Chilli Mix
- 420 g can corn kernels drained
- 200 g cherry tomatoes sliced
- 1/2 cup sliced black olives
- 1/2 bunch coriander leaves
- 100 g grated cheddar cheese
- 100 g grated mozzarella cheese
- 200 g corn chips
- 200 g sour cream
- Extra Fehlbergs Jalapeño & Chilli Mix for garnish
Method
- Combine Fehlberg’s Jalapeño & Chilli Mix, corn, tomatoes, olives and 1/4 cup coriander leaves together.
- Mix cheeses together and layer corn chips, cheeses and corn mixture into a large round ovenproof dish.
- Bake at 200°C for 15 minutes until cheese has melted.
- Serve dolloped with sour cream and garnished with remaining coriander and extra jalapeños and chilli.