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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1/4 cup balsamic onion relish
1/2 cup cream cheese
1/2 cup lite sour cream
1 tbsp fresh chives/parsley roughly chopped
salt and pepper
Mix all dip ingredients together and season to taste.
Cover and place dip in the fridge to chill for at least 30 minutes.
Serve dip with Big Cut Cracked Pepper & Sea Salt crisps and enjoy!
|
|
1/4 cup balsamic onion relish
1/2 cup cream cheese
1/2 cup lite sour cream
1 tbsp fresh chives/parsley roughly chopped
salt and pepper
Mix all dip ingredients together and season to taste.
Cover and place dip in the fridge to chill for at least 30 minutes.
Serve dip with Big Cut Cracked Pepper & Sea Salt crisps and enjoy!
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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.

Inspired by Cinnamon Bunuelos; turn our limited-edition Sweet Cinnamon Tortilla Chips into Dessert with this nacho recipe written by Chef Carlos Rodriquez.

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.