Carlos, owner of Christchurch restaurant Xolo, brings the taste of Mexico’s streets to life with this bold, street nacho in a bag recipe.

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1 cup artichoke hearts
1/2 cup jalapenos
1/2 cup mayonnaise
150g cream cheese
1/3 cup parmesan
salt and pepper to taste
Pre heat oven to 200 degrees.
Roughly chop artichoke hearts and jalapenos
Mix all together and bake in oven for 30min.
Serve with your choice of Big Cut crisps
|
|
1 cup artichoke hearts
1/2 cup jalapenos
1/2 cup mayonnaise
150g cream cheese
1/3 cup parmesan
salt and pepper to taste
Pre heat oven to 200 degrees.
Roughly chop artichoke hearts and jalapenos
Mix all together and bake in oven for 30min.
Serve with your choice of Big Cut crisps
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Carlos, owner of Christchurch restaurant Xolo, brings the taste of Mexico’s streets to life with this bold, street nacho in a bag recipe.

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Carlos, owner of Christchurch restaurant Xolo, brings the taste of Mexico’s streets to life with this bold, street nacho in a bag recipe.

Our proper take on a classic; make your onion dip a little fancier with this baked caramelised onion and cheese dip for your next get together.

Crunchy, cheesy, and a little spicy. Proper Dill Pickle crisps and hot honey give this Mexican-inspired dinner a fun twist!

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The crisps that started it all. Kettle cooked in batches, with a satisfying crunch and dusted in house-made seasonings made from real ingredients. Additive and preservative free like always.
It wouldn’t be right not to share the love with our other favourite vegetable here in New Zealand, the Kumara.
And while we were at it; we threw in a couple of other veges to bring a medley of goodness for our more health discerning connoissuers.