Carlos, owner of Christchurch restaurant Xolo, brings the taste of Mexico’s streets to life with this bold, street nacho in a bag recipe.
Prep Time: 10 mins
|Cook Time: —
Entertaining
Loaded Street Nachos in a Bag
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Avocado Crème and Chilli Bacon Jam Tortilla Bites
Prep Time: 10 mins
|
Cook Time: 10 mins
|
Serves: Many
We’ve never seen nachos be so fancy. A platter worthy high-end twist on a crowd favourite. Recipe by Nadiah.
Ingredients
Avocado Crème
2 Avocados
125g Mascarpone
60g Lime juice
Pinch of Sea Salt
Pinch of Pepper
Chilli Bacon Jam
100g Bacon
60g Red onion
1/4 teaspoon Smoked paprika
1/4 teaspoon Chilli flakes
60g Brown sugar
250 ml Apple cider vinegar
Pinch of Sea salt
Pinch of Pepper
To Serve
1/4 bunch of Fresh coriander
100g Pickled jalapeno
150g Proper Crisps Cheeza-Peno Tortilla Chips
Preparation
- Avocado crème: Mush avocado with a fork. Season with lime juice, sea salt and pepper.
- Chilli bacon jam: Cook bacon. Sweat onions in bacon fat. Once soft, add spices. Once fragrant, add brown sugar and apple cider vinegar. Cook low and slow until jammy. Season.
- Assembly: Spoon crème onto tortilla chips. Add small dollops of chilli bacon jam. Garnish with coriander and jalapeño.
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