Loaded Street Nachos in a Bag

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Ingredients

1 pack Proper Crisps Salted Tortilla Chips
100g cooked Corn Kernels
50g Sour Cream
10g Salsa Macha / Chilli Oil
50g grated Parmesan Cheese

Carefully open the top of the Proper Crisp bag, keeping it intact so that it can hold the toppings.
Add the cooked corn kernels directly into the bag.
Spoon in the sour cream and spread it around to achieve an even coverage. Drizzle in the Salsa Macha – go light if you’re not into spicy!
Sprinkle the grated Parmesan cheese generously over the top.
Grab a fork and eat straight from the bag, enjoy!

Top Tip: Add diced avocado, jalapeños, or shredded chicken for a bigger meal.

Traditional salted tortilla chips are seasoned with just a simple sprinkling of Marlborough Sea Salt…and that’s all!

Prep Time: 10 mins

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Cook Time: —

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Serves: 2

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

1 pack Proper Crisps Salted Tortilla Chips
100g cooked Corn Kernels
50g Sour Cream
10g Salsa Macha / Chilli Oil
50g grated Parmesan Cheese

Carefully open the top of the Proper Crisp bag, keeping it intact so that it can hold the toppings.
Add the cooked corn kernels directly into the bag.
Spoon in the sour cream and spread it around to achieve an even coverage. Drizzle in the Salsa Macha – go light if you’re not into spicy!
Sprinkle the grated Parmesan cheese generously over the top.
Grab a fork and eat straight from the bag, enjoy!

Top Tip: Add diced avocado, jalapeños, or shredded chicken for a bigger meal.