What’s on my plate???
Today on Sprinkle Time we are chatting about easy peasy, light meals and finger foods. Mexican has to be one of my favourites.
On my plate, there’s Nachos, Smoked Chicken and Cheese Jalapenos and Spicy Chicken Wings (all recipes will be loaded after I’ve shared it on air). This Nachos Recipe was inspired by my dear friends @farahnaz_parker and @zee_dinath ❤️
Nachos
By Farzana Kumandan @sprinklesandspicect
Ingredients
1 large bag nacho corn chips
1 jar 200ml spicy nachos salsa
½ cup sweet chilli sauce
2 tablespoons sliced pickled jalapenos
1 tin sweetcorn (drained of excess water)
1 tin red kidney beans (drained of excess water)
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 tub sour cream
3 avos mashed and with 2 tablespoons lemon juice
Fresh chives for garnish
Method
In a large rectangle Pyrex dish layer your chips (leave behind 2 handfuls)
Top the chips with the sweet chili sauce
Sprinkle over the mozzerella
Add the remaining chips and cover in the salsa sauce.
Add the corn, jalapenos, beans and top with cheese.
Bake @ 180degrees in a preheated for 15 minutes until the cheese is melted.
Serve with generous heaps of sour cream, avo and garnish with freshly chopped chives.
Enjoy
Tune into Sprinkle Time every Monday @ 10.30am on @radio_786 (100.4FM)
Oven-Baked Smoked Chicken and Jalapeño Poppers
