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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Best Ugly Crisps and Dip Bagel
Prep Time: 15 mins
|
Cook Time: 5 mins
|
Serves: 6
Written by the man himself; Al Brown’s Crisps and Dip Best Ugly Bagel. Have a go at making it yourself at home or head to your local Best Ugly Bagel restaurant this April to try it. Only available for the month of April.
Ingredients
Schmear Mix:
- 50g Bread and Butter Pickles
- 250g Cream Cheese
- 1 Tbsp Maggi Onion Soup Mix
- 75g Tasty Cheese
- 1 Tbsp Fresh Dill Roughly Chopped
- ½ Tbsp Cheeza-Peno Tortilla
- Salt & Pepper
To Serve:
- Handful of Cheeza-Peno Tortilla
- Simply Red Kasundi Ketchup
- 1 Plain Best Ugly Bagel
Preparation
Finely dice bread and putter pickles and place all schmear ingredients into a mixing bowl and stir together until well combined. Refrigerate until needed.
Turn on your grill setting on your oven to high heat. Split your bagels and toast until golden. Divide the schmear mix onto the 12 toasted half bagels. Place on the highest rack in your oven below the grill and cook for a couple minutes until golden and caramelized.
Top one half of each bagel with 5 pea sized dots of Habanero mustard and 5 Habanero Mustard Crisps and the other side with 5 pea sized dots of Kasundi Ketchup and 5 Kasundi Ketchup Crisps.
Eat both halves and choose your favourite!
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