Grilled spicy nachos

Grilled spicy nachos

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  • 1 x 250 g packet nachos
  • 1 T Chilli con Carne Mexican spice mix
  • 70 g sliced chorizo sausage, torn
  • 2 cups grated Cheddar cheese
  • Sour cream or crème fraîche, for serving
  • Salsa (bottled or fresh), for serving
  • Coriander sprigs, to garnish

Cooking Instructions

Turn the nachos onto a shallow baking pan (or two, if necessary) and spread out into a fairly even layer.
Sprinkle with the spice mix, chorizo and cheese, then slide under a hot grill until the cheese melts and the chips start to brown slightly.
Dot with sour cream and salsa, sprinkle with coriander leaves and serve immediately
Cook’s note: Heat a can of beans, then mash them with olive oil, 2–3 t spice mix and seasoning, to taste – use this instead of chorizo for a vegetarian version.

TASTE’s take:
This irresistibly good sundowner snack is all the better with cold beer, chilled fresh watermelon juice or lemonade on the rocks.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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