Lifestyle
Meat-free Monday: Nachos El Jalapeno
Everyone in your family will agree that these Nachos El Jalapenos are at least as good as - if not better than - any poppers they've had!
What could be better than spicy green jalapeño pepper halves, filled with cream cheese and coated in a crispy breading? This recipe by McCain is perfect for a meatless Monday and so easy to make.
Serves: 1 | Prep Time: 20 minutes
Ingredients
- McCain P!CKERS Cream Cheese Jalapeño Poppers
- 2L cooking oil (sunflower or canola) for frying
- 50g Nacho chips
- 20g grated cheddar cheese
For the guacamole:
- 1/2 ripe avocados (peeled, pitted, halved)
- 10ml fresh lime juice, plus extra to serve
- 30ml small red onion, finely chopped
- 5ml fresh garlic clove, crushed
- 5ml jalapeno chilli, deseeded & finely chopped
- Salt and crushed black pepper
For the salsa:
- 20g coarsely chopped cocktail tomatoes
- 30ml McCain Cut Corn, defrosted and drained
- 5ml finely chopped jalapeño chili
- 10ml finely chopped red onion
- A small handful fresh coriander, chopped
- Pinch of salt
- 5ml lime juice
To serve:
- A small handful of fresh coriander leaves
- ¼ of a lime
Method
- For the guacamole: In a medium-sized bowl, mash the avocado and lime juice with a fork until almost smooth. Add the red onion, garlic and chilli, season with salt and pepper. Use a spoon to mix well, set aside until needed.
- For the salsa: Combine all the ingredients for the salsa in a small bowl, season with salt and pepper, drizzle lime juice over.
- For the Nachos: Preheat oven to 200˚C. Spread the nachos on a small non-stick baking sheet; sprinkle cheese over, bake for 10 minutes (or until the cheese has melted). While the nachos are baking,
- In a large saucepan, heat cooking oil to 175˚C and deep-fry the P!CKERS Jalapeno Poppers from frozen in it for 3½ minutes until golden and crisp. Remove from oil with a slotted spoon, set aside and allow to drain on kitchen paper towel.
- Remove the nachos from oven, placing the Cream Cheese Jalapeno Poppers on top. Garnish with extra coriander leaves and lime wedges, serve with the guacamole and salsa.
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