These nachos pack a spicy punch with the addition of extra salsa, but you can turn down the heat with avocado. Layer in glasses for a unique serving.
Ingredients:
Salsa:
- 1 can (400 g) red kidney beans, drained and rinsed
- 2 medium tomatoes, coarsely chopped
- ½ red onion, finely chopped
- 30 ml (2 tbsp) chopped coriander leaves
- 5 ml (1 tsp) light brown sugar
- 60 ml (¼ cup) tomato purée
- 10 ml (2 tsp) olive oil
- 30 ml (2 Tbsp) Spur Durky Sauce
- pinch of salt
- freshly ground black pepper, to taste
Cream Cheese:
- 125 cream cheese, softened
Guacamole Dip:
- 1 avocado pear, mashed
- 5 ml (1 tsp) lemon juice
- ½ tomato, finely chopped
- 15 ml (1 tbsp) Spur Durky Sauce
- 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
- freshly ground black pepper, to taste
Refried Beans:
- 1 can (400 g) red kidney beans
- 30 ml (2 Tbsp) Spur Durky Sauce
- 30 ml (2 Tbsp) Spur Peri-Peri Sauce
- 2 ml (¼ tsp) ground cumin
- freshly ground black pepper, to taste
For Serving:
- 100g plain corn chips
Instructions:
Salsa:
Mix all ingredients together and layer in base of glasses.
Cream Cheese:
Lightly mix until smooth and spoon over salsa layer.
Guacamole Dip:
Combine all ingredients. Layer on top of cream cheese.
Refried Beans:
Mix together all ingredients, lightly mash and spoon over guacamole. Serve with corn chips.
Variations:
For spicy cream cheese dip: mix together 125 g cream cheese, 15 ml (1 Tbsp) Spur Durky Sauce and 15 ml (1 Tbsp) Spur Salad & French Fry Dressing. Optional – add grated cucumber and finely chopped red onion.
For sweet chilli dip: mix 125 g smooth cottage cheese and 15 ml (1 Tbsp) Spur Sweet Chilli Dressing and 15 ml (1 Tbsp) sweet chilli sauce.